Big Idea Ventures Accelerator
Blessed are the (plant-based) cheesemakers

In his tiny home test kitchen in the inner Melbourne suburb of Richmond, leading Australian chef Shaun Quade gets his vegan-friendly cheeses out of the fridge and invites me to try them.

To the naked eye, they look just like regular cheeses – but he’s made both the camembert wheel and gruyère from cauliflower and the feta (with mountain pepper) from hemp seed.

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Big Idea Ventures

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