UK supermarket giant Sainsbury's will be expanding its immensely popular vegan cheese (AKA 'Gary') range.
The supermarket was stunned when sales of its coconut-based cheeses exceeded projections by a staggering 300 percent.
The cheese hit headlines when a disgruntled non-vegan on social media suggested it should be called 'Gary' - as it 'isn't cheese'.
The moniker stuck - and thousands of vegans continue to refer to dairy-free cheese as 'Gary'.
Keen to capitalize on the growing market, the retailer has added a number of plant-based options to its shelves.
It already offers Greek-style cheese, cheddar, cheddar with caramelized onions, and Wensleydale-style with cranberries.
This fall, customers will be able to pick up a blue cheese flavor - designed for Christmas cheese boards.
Alexa Masterson, Sainsbury’s product developer for Deliciously FreeFrom said: "When ‘Gary’ went viral last year, the positive response from customers was fantastic.
"It became very clear that the Deliciously FreeFrom range, as well as being a great option for customers with allergies or intolerances, is also increasingly popular with those who choose to avoid certain foods – vegans were among the earliest adopters of our coconut-based alternatives to cheese."
According to the company that manufactures the blue cheese for Sainsbury's: "It goes so well with fruits like pears and old English apples such as Russets and Granny Smiths, but it will also add a new flavour twist to all your meals.
"Lots of American recipes actually use Blue: for salad dressings, vinaigrettes, dips, in potato cakes or shaved into salads (accompanied with walnuts and a glass of Sauterne, well, just saying).
"It is perfect between granary bread with slices of beefsteak tomato & a big pinch of fresh tarragon, and absolutely lovely in a Blue Sheese coleslaw.
"But topped with herbs, paprika and a sprinkle of olive oil, the Blue Cheese is fabulous toasted or cooked in general too."
Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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