Annual Collections
Pushing the boundaries of plant based cheese forward
2024 Collection
This year’s collection draws inspiration from traditional cheesemaking around the world. Cheese has an 8000 year history which has inspired a rich diversity of flavors and textures. This collection derives plant based versions of many classic flavors while drawing inspiration from traditional methodologies. Much of the history of cheese in fact predated the use of plastic and even refrigeration. Perhaps our ancestors knew something we’ve forgotten. I would like to credit them for this ‘plasticless’ collection using traditional wax rinds, olive oil, and dehydration. Perhaps the answers to many of our modern world problems might be found in the past if we take the time to look.
Nacho
Red Dragon
Inspired by the European favorite, this mustard cheese has an Asian flair with a hint of fermented chili paste. I wouldn’t call it a fire breathing red dragon. It might be closer to a citizen of the world dragon with sophisticated tastes.
Aged Zaatar Balls
Continuing on the all around the world theme, the Zaatar balls bring middle eastern flavors to aged cheese balls preserved in olive oil. Age longer for a sharper cheese flavor. This is a choose your own adventure.
Mac Parmesan
Inspired by the Italian favorite, this plant based parmesan is derived from fermented macadamia nut milk. Simple and clean ingredients (nuts, water, culture, and salt) collaborating with nature to deliver an old world flavor.
2023 Collection
Introducing this year’s collection. Stepping out into the unknown a bit. This year, I departed from my very well worn track of basic cheese structure and set sail on a journey of what’s possible in the realm of plant based cheese. I started to dabble with new substrates mixing in oat and chickpea protein. And I’ve started working with new cultures as well. There are so many untapped possibilities to explore. This is just the warm up. The classic cheeses aren’t going away. If you really like the raw vegan original cheese platform, check ‘The Uncooking Show’ Collection.
はふ Chili
Smoky Oat Paprika
A new development for 2023 is a cashew/oat blend. This cheese has an earthier more grounded flavor which complements the rich smoke backbone and the bright paprika rind.
Blue
This season’s exploration in the realm of cheese culture features Penicillium roqueforti. The blue spores from this strain of mold are what gives blue cheese it’s distinct flavor. I’m looking forward to deepening this complicated relationship.
Drunken Pesto
You can thank Vern for the inspiration behind this cheese as well. Inside is a swirl of classic pesto flavors and fermented cheese goodness finished with a wine rind. To quote Vern, ‘I think this one will sell like crazy!’
2022 Collection
Selections from our first season. Read customer testimonials here.
Traditional Herb
Classic herb flavors with a clean finish. Always a best seller.
Smoked (Peppercorn)
A PRL favorite. In the words of Bon Appetit… ‘The deft fermentation imparts impressive tang and depth. Several brands offer a smoked nutcheese, but the result is usually more dumpster-fire than cozy fireplace. ‘
Cashew Of The Woods
.Versatile and Sophisticated. Complex yet subtle flavors: mushroom, celeriac, white pepper, and truffle. Great on caprese salads, in soups, or for bringing any dish to the next level
Blueberry Camembert
Only five ingredients: Cashews, Water, Blueberries, Cultures, and Salt. Our NEW blueberry camembert draws inspiration from a traditional cheesemaking approach using plant based ingredients.
Browse Our Online Store
Cheeses are currently being released in limited edition collections. Releases are announced via email prior to release. Be sure to sign up for our mailing list to be notified ahead of time. Thank you for your interest in our cheese!
Snail Mail
7107 S Yale Ave #285
Tulsa, OK 74136
Social Media
Email Us
cheese@futureherocave.com