Whether for medical reasons, healthier lifestyle, ethical or environmental concerns, plant-based diets are rapidly increasing in popularity. With food allergies estimated at 70% and continuing to rise globally, the absence of food allergens makes the rice cheese alternative a particularly fitting option for those who choose a plant-based diet. Rice cheese alternatives are suitable for everyone - whether celiac, lactose intolerant, allergic to certain ingredients or those who simply want to find a new, natural way to increase health and well being. With simple changes, anyone can change their lifestyle and cooking habits by using 100% plant-based and vegan friendly options.
Rice has formed the cornerstone of man's diet for centuries, it's nutrient-rich and easily digestible. Whole grain rice is a food item recommended by many nutritionists for its nutritional values. In its sprouted form, it is made up of micronutrients. Whole grain brown rice also contains high protein levels, complex carbohydrates, fibre and is a good source of oligominerals. All contribute towards maintaining a good balance in the body and correct metabolic function. Whole grain brown rice is of nutritionally higher quality than the polished or dehulled version as it still contains its germ, found under the hull, which maintains important vitamins lost during the milling process.
MozzaRisella, organic plant-based vegan cheese alternative made from whole rice, grown and sprouted in Italy, offers a highly nutritious, tasty and fully allergen-free option. The company activates whole grain brown rice seeds through the natural method of sprouting, using spring water straight from the Lessinia Natural Park of the Little Dolomites. All products are 100% plant based and production does not involve any kind of deforestation, excessive water consumption or harm to animals - in other words they help maintain world health, as well as human well being. Products are not only free from lactose, gluten and soya, but also benefit from using purely sprouted brown rice to maximise nutrition.
The brand is already well established in restaurants and shops across the UK. Earlier this year, as part of the Veganuary campaign, UK restaurant chain Zizzi's launched their dairy-free four cheese pizza 'Quattro No-Maggi', the high street's first ever four vegan cheese alternative pizza topped with MozzaRisella, showing that plant-based 'cheese' can be just as tasty as the dairy version. You will also find it on top of the vegan pizza at Pizza Express, Ask Italian and The White Rabbit Pizza Co. Products are also available to buy at Whole Foods, Planet Organic and The Vegan Kind supermarkets.
MozzaRisella is a 100% plant based vegan friendly food brand. With 0% lactose, soya, gluten, artificial colourings, or flavourings, the brand provides 100% organic, vegan friendly, nutritious products from Italian rice.
Ever since the blue cheese 'Kraftkar' was voted the world's best cheese in the World Cheese Awards 2016, Norway has cemented its position as a cheese destination. When Norwegian producer Ostegården won gold for its 'Fanaost' in the 2018 awards in Bergen, the country grew in popularity as a destination for cheese lovers.
UPNORWAY has curated three trails for cheese loving visitors to follow.
Trøndelag Cheese Trail: Located in central Norway, one of the country's most fertile regions. The trail takes in the food hub of Trondheim; the scenic Inderøy Golden Route and Tingvoll dairy farm, producers of the World Champion Kraftkar cheese.
Oslo Cheese Trail: Norway's capital is known for its green spaces and panoramic fjord views. The trail introduces the Norwegian cheese revolution before heading to country towns Thorjornrud and Granavolden.
Lofoten Cheese Trail: Lofoten is an archipelago known for its dramatic scenery. Visitors meet a family of Dutch origin who make cheese from biodynamic milk and can get hands-on experience in making goat's cheese. Taste cheese with a tang of seaweed and have lunch with the family. At Hattvika, listen to local storytelling while enjoying a festive plate of stockfish, a local speciality and visit the boutique Aaland Farm and dairy where several different types of goat's cheese are made. These award-winning cheeses include a unique brown version.
About Up Norway:
Established in 2016 with a mission of delivering high quality and uniquely Norwegian experiences; the best hosts; local food and drink; a sustainable approach and a seamless journey that opens up new perspectives. Up Norway have sourced partners who share these core values. The company takes pride in offering experiences off the tourist trail and offers access to sites and stories that otherwise would be a challenge to discover. Their love and enthusiasm for Norway shine through the experiences offered. They'put guests in touch with native Norwegians who take pride in serving local cuisine, showing off their culture, from music, art and architecture to winter sports. From Viking ancestry to modern democracy, Up Norway tells the story of what has shaped today's successful, happy society based on trust and equality.
Recipe Video for the Consorzio del Parmigiano Reggiano. Partnered with Film Infinity.
Parmigiano Reggiano cheese or 'Parmesan' is one of the world's oldest, richest cheeses, still produced today as it was nine centuries ago. Totally natural, it is the only cheese with such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a superior product - It takes 16 litres of milk to produce one kilogram of cheese!
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk