Fermented oat blue cheese, created in partnership with POGA, receives a mention in an article about alternative cheeses on Live Kindly.
Research chef Maynard Kolskog developed a vegan blue cheese made from fermented oats at the Northern Alberta Institute of Technology. The research was part of a partnership with the Prairie Oat Growers Association.
The partnership is designed to find new ways to use Alberta oats to create sustainable food products. “I’m excited about utilizing the entire grain,” Kolskog told Tech Life Today. “It’s very reasonably priced and plus it’s an Alberta product.”