VioLife Does it Again: Taking Vegan to a New Level


Being a vegan blogger has its advantages. In addition to my perceived celebrity status, I’m fortunate enough to sometimes be showered with samples of vegan products from companies around the world. One of these companies is VioLife, a pioneer in vegan cheeses from Greece.

My love affair with VioLife goes back to a cloudless summer day in London, standing outside VeganX on my belated honeymoon. Gazing romantically at my beautiful new wife while we dreamily consumed an entire package of VioLife “original” and went back in for more.

VioLife was the first vegan cheese that tasted like cheese. It rolled like cheese, melted like cheese, and had all the same characteristics of a dairy cheese … without the dairy. In fact, VioLife is gluten-free, soy-free, lactose-free, palm-oil-free, non-GMO, and preservative-free.* They have raised the bar for vegan cheeses and that summer I knew I was forever in love (with both Jen and the cheese).

Unfortunately, VioLife isn’t (yet) available in North America.

However, being a vegan food blogger has its advantages. Since blogging about this first interaction with VioLife, I have formed a relationship with the company that provides me with the occasional sample and, in this most recent instance, an opportunity to actually taste test a new vegan cheese that has yet to be released.


Vegan Parmesan Cheese. Vegan. Parmesan. Cheese.


Let me say that again. Vegan. Parmesan. Cheese.

A hard, low moisture cheese that grates and shreds and adds that distinctive pungent taste and bouquet that only a Parmesan cheese can deliver. Delicious on pasta, on top of a salad, stirred into a risotto, blended into my vegan Alfredo sauce or simply take slivers and chunks of the hardest parts and simmer them in soup. Or you can take broken off slices, roast them and eat them as a snack. This cheese is that good.

When VioLife sets out to do something, they do it right (which is proven in every flavor of their trademark sliced cheeses). This brick Parmesan could be grated tableside at any Italian restaurant over a Caesar salad (which, interestingly, was invented by an Italian in Mexico) and no diner would know it’s non-dairy.

Parm_01VioLife tells me they plan to release this cheese “soon” (I couldn’t get them to commit to anything other than “soon”) and I know that it will follow the same success as their other products. They have, once again, set the bar very high for other vegan companies to follow.

For more information about VioLife, visit their website or “like” them on Facebook.

Go vegan.



* you may want to scroll back up and read this again …

6 thoughts on “VioLife Does it Again: Taking Vegan to a New Level

  1. Lynne Walker

    Is Field Roast Chao Slices made by the same company that makes Violife? I looked up Violife online and the ingredients are almost identical and the Chao Slices are made in Greece like Violife. It also looks like, cheese, feels like cheese, smells like cheese, and tastes like cheese! I just wondered if Field Roast may have bought the rights to distribution in the USA and are marketing it under their brand!


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