Honestly Tasty Bestsellers
Honestly Tasty Bestsellers
This collection brings together four of Honestly Tasty's most-loved vegan cheeses, including award-winning Blue and Shamembert, offering a genuine dairy-free experience without compromise.
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Honestly Tasty's Bestsellers collection is designed to showcase the very best of plant-based cheese, proving that dairy-free doesn't mean sacrificing flavour or texture. This bundle is perfect whether you're new to vegan cheeses or already a connoisseur, offering a diverse range of styles to elevate any cheese board.
This collection includes:
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Blue: An award-winning vegan cheese, known for its bold, tangy flavour and distinctive cheesy funk that genuinely rivals its dairy counterpart.
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Garlic & Herb: A creamy and crumbly option, rich with aromatic garlic and fresh herbs, perfect for spreading or crumbling over dishes.
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Bree: A soft, white-rinded cheese that oozes beautifully at room temperature, delivering the classic mild and buttery notes expected from a brie.
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Shamembert: Another award-winning favourite, this vegan camembert-style cheese becomes wonderfully ripe, gooey, and utterly delicious when warmed until molten.
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.