I am the hard vegan cheese & long-aged cheese specialist.

My job is to create authentic vegan cheese using the experience and techniques as an ex-dairy cheesemaker. By creating the cultures from scratch and understanding the science of cheesemaking, I am able to develop well rounded flavoured cheeses while achieving the right texture.

With flavours & textures similar to dairy, there are no artificial flavours or artificial preservatives. Everything is free-from soy, miso and even free from nutritional yeast. The cultures and good old fashion dairy cheesemaking practices help develop a true natural cheese flavour without any tricks.