LCBO Food & Drink Early Summer 2020

INSIDE SCOOP

TRENDSPOTTING

Hard choices The unstoppable ready-to-drink (RTD) trend is changing the coolers landscape this summer. Leading the charge are hard seltzers including three flavours of the red hot White Claw brand including White Claw Black Cherry (LCBO 14486, 473 mL, $2.95). You can also find RTDs made with your favourite spirits including tropical Bacardi Rum Punch (LCBO 14473, 355 mL, $2.80) or refreshing Tequila Tromba Soda with Lime (LCBO 14518, 473 mL, $3.45). With RTDs, you can offer your guests an array of cocktails without stepping behind the bar.

Disappointed with dairy-free “cheese” options, Liz Gallagher and Tim Donnelly started Culcherd (culcherd.com) in Toronto to make their own healthy, flavourful vegan butter and cheese substitutes. We talked to Liz about what makes their products special. Culture shock Faux better

PORTRAIT BY KYRA MORE

What is the secret to getting the cultured flavour into plant-based dairy alternatives? The cultured tang, which we are known for, is a product of fermenting our cashew base with a custom blend of vegan probiotic cultures. For the “butter,” we just add a little bit of the “cheese.” You have one style of cheese. Which dairy- based cheese is it most similar to? Probably chèvre. People say our garlic and herb flavour reminds them of Boursin.

Why do you age your cheeses? We started to age our cheeses in the fall of last year. It enhances the flavour profile, extends the shelf life, and creates a unique rind, which sets us apart from other plant- based cheeses. Can your butter be used interchangeablywith real butter? Where does it performbest? It can! Our coconut-oil-­ based “butter” is a 1:1 replacement for traditional dairy butter, and it per-

forms exceptionally well in baking. We’ve played around with a number of different recipes from cookies

to butter tarts to cinnamon buns.

Tell me about sustainability at Culcherd.

Sustainability is very important to us. We recently launched new environmentally friendly packaging, which is plastic‑free and compostable.

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EARLY SUMMER 2020 FOOD & DRINK