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A new organic fermented cheese, Cicioni, has launched in the UK, created by vegan and raw food expert Daniela Cicioni.

cicioniThe vegan cheese is produced in Italy using cashews and almonds. The nuts are soaked in water and lactic bacteria for around ten hours, ground and then left to ferment in a temperature-controlled environment. After 24 hours, the fermented mixture is seasoned and left for five days. The result, says Cicioni, is a fresh product that is tasty, soft and velvety.

“Our pursuit of personal wellbeing also involves following a healthy, natural, quality diet which respects man, his needs and those of the environment around him,” explains Cicioni, a personal chef from Como. “If we can also come up with tasty, healthy recipes, our job is done. Cicioni is a natural food product which has no additives or preservatives, its taste is eclectic and it can enhance a plate of pasta, make a salad extra special or give extra depth to a vegetable sauce.”

The calcium-rich cheese is free from additives, thickeners and preservatives, and is suitable for those who are lactose intolerant. It is packed in an octagonal box made from materials derived from renewable sources and is 100% recyclable.

Cicioni was named Best New Organic Food Product in the Natural & Organic Awards Europe.

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About the Author

Jane Wolfe

Deputy Editor
Natural Products News deputy editor Jane Wolfe re-joined NPN in 2013 having previously worked for the magazine as a sub and freelance journalist from its Steyning beginnings.

Articles by Jane Wolfe
Jane Wolfe
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