info@veganariamadeira.com
+351 927 446 271
+351 961 577 477
(call to national mobile network)
Our artisan cheeze is made from nuts — mostly cashews, with almonds in our Brin'eese - filtered water, sea salt, and live fermentation cultures. We ferment and age the traditional way, in small batches, with no shortcuts, no artificial additives, and no coconut oil.
Our cheeze doesn't melt the way processed alternatives do - those rely on added oils and starches to get that effect. Ours heats beautifully instead: think of it more like a fine aged cheeze, best for boards, spreading, grating, or folding into a dish rather than melting on a pizza. Mo'rella softens and turns creamy when warmed, closer to the real thing, and works well on a Caprese or as a pizza topping.
The white rind on our Cam'bert and Vegazola is completely edible. It forms naturally during ageing, from the same live cultures that shape the rest of the cheeze - the traditional method, just applied to nuts instead of milk. It carries real flavour, so we'd say eat it.
Completely natural, and part of what makes it real. Our aged cheeze contains live cultures that keep developing. Once you cut into it, fresh surfaces are exposed, and the white mould - the same one that formed the rind - can grow there too. It's simply live fermentation at work, the same as in traditional cheese.
Right now, we deliver on Madeira only, so every cheeze reaches you at its best - shipping any further starts to work against the weeks we've put into it.
For mainland Portugal, get in touch at info@veganariamadeira.com - we may be able to arrange something case by case.
Protein content depends on the variety - our aged Curados carry close to 20g per 100g. That comes from our nut content, typically over 70%, well above most commercial plant-based cheeze. Several of our varieties qualify as a protein source. Exact figures are on each product label.
Our recipes don't use gluten, but traces may occur due to shared production facilities - check the label for each product's exact allergen information.
Most of our cheeze is naturally soy-free. The exception is Carrot Lox, which contains soy (gluten-free soy sauce).
No - our cheeze is nut-based (cashews or almonds), so none of it is nut-free.
Yes. Our fermented cheeze, Cam'bert, Curado, Cremoso, Vegazola, Brin'eese, and Mo'rella, is made with a proprietary blend of live cultures. We don't cook them off during production, so they stay active.
Cremoso can be frozen for up to 6 months, the texture may change slightly on thawing, but it's still good for cooking, dips, or baking.
We don't recommend freezing anything else in our range. It turns the texture grainy instead of creamy, undoing the weeks of ageing behind it. Best kept fresh in the fridge.
Retail stores
Stores carry a selection of our range. For everything we make, visit the deli.
Friday delivery point
Our deli (full range)
Restaurants & hotels (subject to availability)
Casual dining
Most plant-based cheeze on shelves is made in hours, using coconut oil, starches, and emulsifiers to get that melt.
Ours is different: fermented and aged for weeks, with a handful of wholefood ingredients and nothing to speed the process along. It's a different category of product, closer to how dairy cheese is traditionally made than to what usually sits next to it in the chiller.
Coconut oil is what gives most plant-based cheeze its meltability - but it also brings a lot of saturated fat and not much else. We get texture the traditional way, through fermentation and ageing, so the flavour comes from the process, not an added oil.