Vtopian – Black Garlic

Size: 6.5oz Wedge

❅ Cold Shipped ❅

❄ Freezer-Friendly: Stock Up & Save on Shipping!

About This Product

Prepare for a deep dive into umami. Vtopian Black Garlic is a visually stunning, semi-firm wedge that bridges the gap between savory and sweet. Aged for four to six weeks, this cheese features whole heads of organic black garlic that have been slowly transformed through the Maillard process into soft, balsamic-toned gems. Combined with organic cashews and a touch of activated charcoal for its dramatic obsidian hue, the result is a rich, complex, and earthy cheese with a refined finish. It’s a sophisticated showstopper designed for the center of your next charcuterie board.

Ingredients

• Organic Cashews
• Organic Black Garlic
• Activated Charcoal
• Himalayan Pink Salt
• Cultures

Allergens: Cashew

Dietary Notes: Organic, Gluten-Free, Soy-Free, Dairy-Free

Storage and Shelf Life

Vtopian cheeses are live, cultured products and must be kept refrigerated.

• Refrigerated: Keep at 40°F or below. Unopened, it stays fresh for up to 4 weeks.
• Once Opened: Wrap tightly (parchment paper is best) and enjoy within 14 days.
• Freezing: This cheese is freezer-friendly! To preserve the unique color and texture, thaw slowly in the fridge before serving.

Nutrition Information

Nutrition facts are coming soon.

FAQs

What does black garlic actually taste like?

Forget the pungency of raw garlic. Black garlic is mellow, sweet, and syrupy—often compared to tamarind or balsamic glaze. When folded into the cashew base, it creates a deep “umami” flavor that is incredibly savory.

Why is the cheese black?

The striking dark color comes from a combination of the dark black garlic cloves and a small amount of activated charcoal. It makes for a stunning visual contrast on a cheese plate, especially when paired with bright fruits like raspberries or green grapes.

Does this cheese melt?

This wedge is designed primarily for slicing and snacking. While it will soften and become very creamy when warmed, it won’t “stretch” like a mozzarella. It’s best used as a finishing touch on warm crostini or crumbled over a hot risotto.