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    Vegan News

    Dallas Central Market boards vegan train with celebrity-backed cheese

    Teresa Gubbins
    Mar 17, 2022 | 10:47 am
    vegan cheese
    Smile and say cheese.
    Misha's

    There's a vegan cheese in town and it's kind of a big deal. The cheese is from Misha's, a Los Angeles-based company that makes what they claim is the best dairy-free cheese on the market, and it's making its debut at Central Market.

     

    Misha's does a spreadable cheese flavored with herbs and spices. Central Market will carry the following six flavors:

     
       
    • Lox – dill, capers, carrots
    •  
    • French Connection – herbs de Provence, grains of paradise, black olives
    •  
    • Smoked Cheddar – smoked paprika, chipotle
    •  
    • Sari – sundried tomatoes, garlic, cilantro
    •  
    • Seven Point Five – jalapeno, habanero, strawberries
    •  
    • Black Truffle - black truffle, shallots
    •  
     

    Previously, Misha's was available only on the West Coast and online. The new partnership with Central Market brings Misha's to Texas' seven top cities, including Austin, Dallas, Fort Worth, Houston, San Antonio, Southlake, and Plano. Five of those cities have CultureMap bureaus, so Misha's is on to something (and meanwhile CultureMap might need to open bureaus in Plano and Southlake?).

     

    Central Market has been less quick to embrace vegan foods than other chains like Sprouts and Kroger's. But Misha's possesses extra assets: They're Black-owned and have a celebrity backing buzz from a group that includes Jay Z and NBA All-Star Chris Paul.

     

    Misha's cheese is made from cashew and almond milk, the most common ingredients used to make vegan cheese. And the cheese is spreadable, versus firm. Spreadable vegan cheese is far easier to make than firm vegan cheese — a lesson Misha's cofounders learned early in the game, as they told medium:

     
     

    The first product we launched was an aged, sliceable cheese. It was fairly complicated to produce, and package and it was a bit volatile. One night, right as we were preparing for the next day's farmers market, it got the best of us. Our refrigerators failed and the cheese didn't set up properly. Ian and I looked at each other nearly defeated… all that time, all that effort, all that money… and then, almost in unison we said 'let's sell it as spreadable cheese!' Less time, less energy, cheaper to make and package."

     

     

    Founders Chef Ian Martin and Aaron Bullock, who began operating in 2018, have an unusual background for cheesemakers: They were previously in the music and entertainment industry. But Martin had begun exploring raw vegan cooking, and worked with two well-known raw vegan names: Matthew Kenny and Juliano's Planet Raw. Bullock, meanwhile, had an interest in naturopathic medicine and had opened a clinic.

     

    They've earned backing by Marcy Venture Partners: Jay Brown and Jay-Z, Pendulum Holdings: Robbie Robinson, Lisa Shamus, and 11-time NBA All-Star Chris Paul, and hope to reimagine the dairy aisle not only with their non-dairy cheese, but also other products such as milk, butter, and yogurt.

     

    Emphasizing the gourmet/health vibe seems to make vegan food easier for foodies to swallow than the whole inconvenient "humane concern for animals" angle. Misha's is also certified and licensed in California as a Dairy Company, which allows them to legally use the word "Cheese."

     

    Assets such as these have earned them attention on food websites such as Food 52 — and now a spot on the shelves of Central Market's 10 stores.

     

    "With Austin, Houston and Dallas all consistently named most friendly for plant-based consumers, expanding into Texas is a perfect next move for Misha’s," Bullock says in a release. "We're a purpose-driven and community-focused company that believes in spreading kindness and committed to lifting as we climb. We're proud to join hands with the great people of Texas."

     

    vegansupermarkets
    news/restaurants-bars

    Ice Cream News

    Brooklyn Italian ice & ice cream shop makes Texas debut in Richardson

    Teresa Gubbins
    Jul 7, 2025 | 5:05 pm
    Uncle Louie G's
    scontent-dfw5-3.xx.fbcdn.net
    Uncle Louie G's

    A small, artisan frozen dessert shop from Brooklyn has made its Texas debut: Called Uncle Louie G's Italian Ice & Ice Cream, it's now open in Richardson at 7522 Campbell Rd., where it's scooping up Italian ice, ice cream, and related frozen desserts with a real authentic East Coast vibe.

    Uncle Louie G's was founded by namesake Louie G. decades ago, then expanded by family members in the 2000s. It's now owned by brother-and-sister team Melissa and Ernie Aiello, and has 10 locations in the New York-New Jersey-Staten Island area. It's famous for its blue-striped awning, and flavors with tribute names like NYPD Blue, FDNY Cherry, Coney Island Cotton Candy, Holi Cannoli, and Soprano Spumoni.

    DFW is big on shaved ice, which differs from Italian ice both in texture and ingredients. Italian ice is smooth and creamy, like sorbet, and is made by churning ingredients — water, fruit, sugar — just as you churn ice cream. Shaved ice is a block of ice that's shaved, then flavored with syrup.

    Unlike the sugar and flavoring used by many shaved ice vendors, Uncle Louie G's The Italian ice is made with real fruit. And its ice cream is 14 percent butterfat (Haagen Dazs is 14 to 16 percent).

    They have nearly 50 flavors of ice and 34 flavors of ice cream, some with a Northeast slant like Spumoni, Maple Walnut, and Black Razzberry. There are novel fruit flaves like banana, cantaloupe, watermelon, and passion fruit; rich decadent flavors like pistachio, creamsicle, and chocolate peanut-butter cup; and quirky, inventive flavors like blue bubble gum, cake batter, chocolate jelly ring, cotton candy, and sweetish fish.

    Ice cream flavors range from rocky road to rum raisin to salted caramel to chocolate Nutella to butter pecan. Stores choose a smaller selection to feature daily.

    Milkshakes also have a Northeast vibe, with flavors such as blackout and old-fashioned black and white, featuring chocolate syrup with vanilla ice cream. There are also iced coffee drinks, sundaes, ice cream floats, old fashioned egg cream, and a frozen hot chocolate.

    The Richardson location is a franchise from Zabi Surti and her husband, who left their careers in healthcare and the aviation industry and moved here three years ago.

    "We previously lived in Savannah, Georgia, and would go get Italian ice," Surti says. "When we moved to Dallas, the Texas heat got to us, and we went looking for something sweet, light, and refreshing. But there were no Italian ice places here."

    They loved Uncle Louie because of the quality and the fact that the menu offers something for everyone — from avowed ice cream fans to dairy-free. The space has 4 to 5 tables inside and an outside patio.

    "We looked at many locations but we wanted to be part of a nice neighborhood with residents who would appreciate this kind of gourmet shop," Surti says. "The university is nearby, the neighborhood is great, and the area does not have anything like it — capturing the essence of classic Italian frozen desserts with a modern twist."

    dessertsice-creamopenings
    news/restaurants-bars
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