Review: MozzaRisella

21st August 2013

MozzaRisella very kindly sent us samples of their range of dairy free cheeses made from rice.

I tried out the original first, keeping it simple dressed with some fresh basil grown by Sash’s fair hands, olive oil and some Zest pesto I got in a food swap.

The texture and flavour for me was spot on.

In a toasted panini I found it a bit gloopy. Amico Bio (Holborn) however use it on their pizzas which we tried out recently and it was amazing.

The Smokey risella is the same as the original but with a hint of smokiness and colour. I tried this melted on some stuffed mushrooms veganising this recipe.  You can see it didn’t really melt, but it added a nice flavour to the dish.

The CreamyRisella (cream cheese alternative) has a very sharp tangy smell, tentatively tasting it there was a definite air of fermentation about it I wasn’t keen on. Not one to give up I went back to it, I stopped being a baby smeared a good helping on some fresh wholemeal bread and it was actually creamy and savoury, the fermenty ‘tang’ was lost making me think it would be good to use as in an ingredient in creamy dishes.

The range of vegan cheeses available never ceases to amaze me and now we have a perfect mozzarella substitute to add to the pot!

If you want a chance to try out some MozzaRisella for yourself enter our competition here.


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