La Fauxmagerie Balham Blue
La Fauxmagerie Balham Blue
This plant-based Balham Blue offers fragrant blue cheese notes with a smooth, mellow finish, achieving a flavour profile that genuinely stands alongside its dairy counterpart thanks to Honestly Tasty's commitment to recreating the original experience.
In stock
Dispatched directly by Honestly Tasty from United Kingdom
UK standard delivery typically 1–3 business days
Inspired by the classic Shropshire Blue, Balham Blue brings a sophisticated, softly piquant flavour to your table. Crafted by Honestly Tasty, this plant-based alternative is designed to deliver the full experience of a traditional blue cheese, without compromise.
Made with sweet potato and naturally coloured with vibrant annatto, it offers a smooth texture and distinctive blue notes that are perfect for a variety of uses. Enjoy it on crackers with grapes, pair it with a proper glass of red wine, or crumble it through salads and pastas for an instant upgrade to your meals.
Honestly Tasty's approach to plant-based cheese is unique: they start with the dairy original, meticulously deconstructing its flavour, texture, and behaviour, then work backwards to create a plant-based version that truly holds up. This dedication ensures that each product, including the Balham Blue, is not just an approximation but a genuine alternative that can stand on its own.
About Our Brand Honestly Tasty
Most vegan cheeses ask you to compromise. They get close on one dimension — perhaps a reasonable texture, or a passable flavour — and fall short on the other. Honestly Tasty was built specifically because that compromise felt unnecessary. Mike walked away from a corporate career not to launch a food brand, but to fix something that had been bothering him: the persistent gap between what dairy-free cheese promised and what it actually delivered.
What makes Honestly Tasty different is the starting point. Most brands in this category begin with available ingredients and work toward an acceptable result. Honestly Tasty begins with the dairy original — the flavour, the texture, the way it behaves — and works backwards until the plant-based version genuinely holds up. That is a harder brief, and it produces a more honest product. Each recipe is developed until it can stand alongside its dairy counterpart, not just approximate it.
The founder-led origin matters here in a way it does not always. Mike was not filling a market gap identified by a trend report — he was solving his own problem, which means the standard is personal rather than commercial. That distinction shapes everything: which recipes get pursued, which get dropped, and which compromises never get made. It is the kind of quality signal that does not show up on a label but shows up in the product.