I recently ate gorgonzola – a very strong blue creamy cheese – in a coffee shop sandwich and it was an experience I still remember. I don’t think I’ve had blue cheese for a year.
It got me thinking: the flavour is enough to satisfy me – I don’t have to eat the real thing. Why don’t I get hold of flavourings to cook with?
For example, a blue cheese dressing would simply be yoghurt with blue cheese flavouring. I’d add coconut flavouring to yoghurt to substitute for coconut cream. And I could add a drop of peanut butter or vanilla flavouring to a cup of yoghurt to make a tasty but low-cal dessert.
I spent a few hours this afternoon looking online to see where I could buy flavourings. It seems they come in wet (use by the drop) or dry powder form.
The most promising are two food industry companies in New Zealand (Flavorjen) and the UK (H E Stringer). But a) they don’t provide a price list (a bad sign) and b) the sample-request sign-up only offered ‘my company’ options within the food industry.
There’s also Nature’s Flavors in America which sell oils and powders. But they only post by courier and so shipping is likely gonna be more expensive than the cost of a few ounces of flavoured oils.
But they all look interesting.
The blue cheese flavour is made from the same Penicillin roqueforti that makes blue cheese blue. Some flavours are natural and others artificial, which are regulated.
Here are the flavours on offer:
- Dairy: Natural Dairy Cream, Natural Cream / Butter, Natural Sour Cream, Butter, Buttermilk, Milk, Yoghurt
- Cheeses: Blue, Cheddar cheese, Cream, Parmesan, Romano, Swiss, Mozzarella, Havarti, Edam, Feta, Camembert, Muenster, Goat
- Fruit: Apple, Apricot, Banana, Blackcurrant, Blueberry, Boysenberry, Cherry, Cranberry, Grapefruit, Grape, Guava, Kiwi, Lemon, Lime, Lychee, Mandarin, Mango, Orange, Passionfruit, Peach, Pear, Melon, Pineapple, Juniper, Pomegranate, Raspberry, Rhubarb, Strawberry, Watermelon, Mandarin, Fig, Gooseberry, Plum
- Desserts: Butterscotch, Chocolate, Fudge, White chocolate, Honey, Maple, Toffee, Vanilla, Brown sugar, Caramel, Molasses, Bakewell, Malt, Blueberry cheesecake, Bubblegum, Carrot cake, Cheesecake, Custard, Danish pastry, Gingerbread, Lemon Meringue, Maraschino cherry, Marshmallow, Peanut Butter, Praline, Tiramisu, Zabaglione, Chocolate peanut butter
- Drinks: Campari, Irish Cream, Coffee, Tea, Amaretto, Gin, Cola, Mulled wine, Cream soda, Ginger ale, Root beer, Brandy, Cappucino, Chai, Cider, Earl Grey, Eggnog, Espresso, Grand Marnier, Grenadine, Mocha, Pina Colada, Sangria
- Nuts: Almond, Peanut, Cashew, Hazelnut, Macadamia, Pistachio, Chestnut, Walnut
- Meats: Bacon/Ham, Barbeque, Beef, Chicken, Gammon, Grill, Char-grill, Hickory Grill, Lamb, Smoke, Teryaki, Pork, Oxtail, Mesquite Grill, Roast, Fat
- Coriander, Basil, Caraway, Cardamom, Chili, Cinnamon, French Onion, Horseradish, Saffron, Worcestershire Sauce, Coconut, Anise, Licorice, Lavender, Spearmint, Peppermint, Jasmine, Raisin, Rose, Tamarind, Violet
- Veg: Cucumber, Leek, Red pepper, Mushroom, Spring onion, Tomato, Garlic, Ginger, Potato, Sweetcorn
I’d be interested to know what kinds of low-calorie things you’d cook up if you could add a drop of oil for flavour.
Finally, before starting this post, I searched for other people creating diet foods based on flavourings and found this article about The Sprinkles Diet.