This is the story of how we created the first-ever non-dairy cheeses to be featured exclusively in Whole Foods Market's legendary cheese department.
We began with a vision of a product that would have the qualities we relish in the best artisan dairy cheeses. And, 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: omnivores, vegetarians and vegans alike.
To achieve our goal, we assembled a dedicated team with deep culinary, cheese-making, and scientific expertise: Tal Ronnen, celebrated chef of LA’s Crossroads and the man who has created vegan meals for the U.S. Senate, Oprah Winfrey, and Ellen DeGeneres; Monte Casino, who most recently served as artisan cheese-making instructor at Le Cordon Bleu, and has worked in the kitchens of top chefs like Lydia Shire and Wolfgang Puck; Jean Prevot, who came to us from Laura Chenel Chèvre, and who has overseen operations at leading cheese-making facilities throughout France and the US; and Dr. Pat Brown, a Stanford University biochemist and co-founder of the non-profit Public Library of Science.
We are debuting with three cheeses that show a diversity of styles:
Cassucio, a soft fresh with a supple, silky texture.
Truffle Dill, a creamy, fresh cheese with earthy, black truffle overtones.
White Alder, a soft ripened cheese with a delicate white rind, pungent aroma and velvety texture.