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Julain Molnar offers cheese alternatives to vegans

The New Creative
by Cassandra Bernard

(photo: Craig Mackie)Over the past couple of years, the number of vegan options on store shelves and local menus have skyrocketed. From Nurturing Essence chocolates, to the recent Mooless Mac at Stir it Up, more mouthwatering vegan treats are available and here to stay.

Julain Molnar, a proud plant-based eater for 30 years, launched her exquisite vegan cheese line, Fresh Start Fauxmage, last year, adding yet another tasty dairy-free product to the local market. The Island’s vegan community quickly fell in love with Molnar’s wildly delicious and satisfying “cheeze,” as she calls it. The artisan products are nut-based, made in small batches at Bio Food Tech in Charlottetown and widely available at a variety of locations across the Island and the Maritimes.

Molnar admits she missed eating dairy cheese, and after testing recipes at home, she discovered she could make something better than the alternative cheese options available in the province at the time. She also knew a lot of people who are lactose-intolerant and/or vegan who also missed cheese. “We all deserve a more satisfying alternative. The number of vegans is growing by leaps and bounds every year,” she says.

Each flavour of Fresh Start Fauxmage is refined and versatile. There are two extra creamy cashew-based styles of the cheese, Herb and Chili Lime. The Herb flavour has a fresh dill taste, while the Chili Lime is sweet and spicy. These styles slice beautifully when cold, but also spreads at room temperature meaning great with crackers or melted on potatoes. The Monk’s Cheddar, also cashew based, has a sharp, tangy and smoky flavour and makes a wonderful sauce or dip. The Baked Feta, almond based, is crumbly and smooth and goes great in lasagna and on salads! The newest flavours, Nutzarella and No Whey! curds are firm, melts on pizza like a dream, and make for the perfect vegan fondue.

Molnar says her love for her business comes from the connection she has with her customers at places like the Charlottetown Farmer’s Market. “Seeing that other people love it as well is incredibly satisfying. This Fauxmage adventure has been a totally new, exciting world for me,” she gushes.

With the product soon being expanded to Quebec and beyond, Molnar says she is working on taking the product to Ontario, and hopes to someday have her own kitchen to develop new flavours and products. “I am always working on new flavours,” she says, “and there may be a new product for the summer which may or may not be served in a cone, hint hint.”

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