We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses. As we believe the best part of eating is inviting everyone to the table for a convivial meal, these products had to entice the full range of food lovers, from those dedicated to a plant-based diet to others simply curious about a healthier lifestyle.
Today, Kite Hill represents much more than artisanal almond milk products. Kite Hill stands for the very best tasting alternative dairy products made with the simplest ingredients using traditional methods — from artisanal delicacies, nut milk yogurts, and cream cheese style spreads to entrées and even deserts.
To achieve our goal, we assembled a dedicated team with deep culinary, cheese-making, and scientific expertise, plus the proven ability to grow a disruptive food company: Tal Ronnen, celebrated plant-based chef and owner of Los Angeles’s Crossroads; Monte Casino, former cheese-making instructor at Le Cordon Bleu; Jean Prevot, former cheese-maker for Laura Chenel Chèvre; Stanford biochemist Pat Brown, co-founder of the non-profit Public Library of Science; and Matthew Sade, serial entrepreneur and business leader.
When they met, our team had yet to taste a dairy alternative that met their high standard for quality. It took years of recipe testing and countless trials and errors to develop the nut milk, cultures, and enzymes needed to create a product worthy of the Kite Hill name.