Annual Collections

 Pushing the boundaries of plant based cheese forward

 

 

 

 

 

2025 Collection

Building on last year’s study of cheeses from around the world, this year’s collection draws inspiration from a broad range of traditional favorites while stepping out into some new territory.  Doubling down on the functional food benefits of fermentation, this year marks an embrace of a wellness centered approach for cheesemaking.

Pimented

A spicier and healthier incarnation of traditional pimento.  Think a little more Matthew Kenney and little less Paula Deen.  Made with our time tested fermented cashew cheese base and using our new cheddar crumbles (just hold the mayo).

Togarashio Koji

A collaboration with Virginia based collective, Koji House, this cashew-macadamia blend is fermented with koji.  The probiotic power of koji enhances flavor while supporting gut health and immunity.

Maca Fresca

Inspired by traditional queso fresco, this lightly fermented cheese contains just four ingredients (macadamia nuts, water, culture, and salt).  A great accoutrement for salads, tacos, soups, or anything needing a sprinkle of magic.

Sun Dried Tomato Pesto

A bold cashew cream cheese with swirls of pesto, sun dried tomato, and the slightest hint of dill.  Reminiscent of last season’s Pesto flavor with a little extra.

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

Back by popular demand.  The nacho has been the most requested flavor from the original cheese incarnation.  Flavored with carrot and fermented chili pepper, this innovative version of a classic cheese delivers on flavor and wellness at once.

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

はふ (Ha Fu) translates to someone who is half Japanese.  This nori wrapped sensation is fiery yet refined.  Flavored with fermented chili paste of diverse origin and inspired by one of Vern’s cheese fantasies, it’s half Japanese and half out of this world.

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.

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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!

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