Why Vegan Cheese?
Where tradition
meets innovation.
Cruelty-Free
No cows, goats, sheep, or any other animal is harmed to make plant-based cheese.
Feel-Good Food
No dairy, no cholesterol, no digestive drama. Just fermented, nutrient-dense goodness your gut (and taste buds) will thank you for.
Planet-Friendly
Making cheese from nuts uses a fraction of the land, water, and emissions of traditional dairy. Delicious meets sustainable.
Cruelty-Free
No cows, goats, sheep, or any other animal is harmed to make plant-based cheese.
Feel-Good Food
No dairy, no cholesterol, no digestive drama. Just fermented, nutrient-dense goodness your gut (and taste buds) will thank you for.
Planet-Friendly
Making cheese from nuts uses a fraction of the land, water, and emissions of traditional dairy. Delicious meets sustainable.
We love cheese.
We love cows more.
We believe in a kinder food system - one that celebrates flavor, tradition, and innovation, without compromising compassion.
Lower
Emissions than dairy
A smaller footprint than dairy cheese.
0mg
Cholesterol
Good for your heart, better for your conscience.
0g
Lactose
Dairy-free, so there's no lactose at all.
100%
Plant-based
Made from nuts and cultures, with no animal ingredients.
Ripened with mould -
Surface-ripened with white or blue moulds, just like traditional cheeses — for that delicate bloom, tang, and funk.
It all starts with nuts -
Organic, hand-shelled, locally-grown cashew and pili nuts, to be precise.
All of our cashews are grown in North-East Bali by women empowered through Muntigunung Social Enterprise.
How we work
our magic
Blanched and blended -
Into a creamy, smooth paste — the perfect base for fermentation.
Hand-shaped and air-dried -
Each wheel is shaped and dried naturally to build its rind and texture.
Cultured and fermented -
We add traditional cultures and ferment slowly, unlocking complex, umami-rich flavours and gut-loving probiotics.
Cultured and fermented -
We add traditional cultures and ferment slowly, unlocking complex, umami-rich flavours and gut-loving probiotics.
Ripened with mould
Surface-ripened with white or blue moulds, just like traditional cheeses — for that delicate bloom, tang, and funk.
It all starts with nuts -
Organic, hand-shelled, locally-grown cashew and pili nuts, to be precise.
All of our cashews are grown in North-East Bali by women empowered through Muntigunung Social Enterprise.
How we work
our magic
Blanched and blended -
Into a creamy, smooth paste — the perfect base for fermentation.
Hand-shaped and air-dried
Each wheel is shaped and dried naturally to build its rind and texture.