VANCOUVER – Whether you’re vegan or not, the question on everyone’s lips is often: “What about cheese?” With plant-based, dairy-free diets quickly rising in popularity worldwide, cheese is often the last excuse and the hardest food to replace. Colin Medhurst and Karen McAthy of Blue Heron Creamery are happy to provide the answer with their range of plant-based, dairy-free, vegan products.
A born and raised Vancouverite, Medhurst has an extensive background in plant-based food, having been one half of Feed Life, a business focused on making plant-based living more achievable. After the passing of his wife and business partner, Eden, Medhurst strove to keep her legacy alive. The universe provided McAthy, former executive chef, author of The Art of Plant-Based Cheesemaking, and a pioneer in her craft. The two combined forces to create a business with the mission of exploring the diversity of vegan cheese. In turn, they have managed to swiftly enter a niche that is quickly becoming a market dominator.
The most significant detail that sets Blue Heron Creamery well above the ranks of standard non-dairy cheese is their key focus on maintaining the art of cheesemaking. This includes having a precise focus on the methodology involved, including the use of active cultures, washing, flipping, turning, and the aging stages that are keys of the craft.
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