While the plant-based meat and milk space has seen incredible momentum the last couple of years, cheese has been another story.
It’s not that anyone hasn’t tried. Companies like Treeline have been making vegan cheese for a while, and they’ve certainly found their niche among vegans. Still, for those of us non-vegans who want to try some plant-based alternatives for health or sustainability reasons, there hasn’t really been anything out there that’s really close to the real thing.
Until now. Grounded Foods new line up of plant-based cheese, which will start shipping early in 2021, tastes just like the real thing. I had a chance to try some of their early prototypes in February and was blown away. It had the taste, mouth feel and true cheese funkiness that you expect from the real thing.
In short, if what I tried early last year is anything close to the final product, Grounded Foods might do for cheese what Impossible Foods did for beef.
In this episode, I talk with Grounded Foods CEO and cofounder Veronica Fil. who shares the story of how she came up with the idea for a plant-based cheese that appealed to non-vegans. She also shares how she convinced her co-founder and husband, who was running one of the top restaurants in Australia, that making cheese – not running a restaurant – was the big idea they should pursue.
If you haven’t heard Veronica Fil and Grounded Foods’ story, you’ll definitely want to give it a listen. Just click play below, download direct to your device, or find it on Apple Podcasts, Spotify, or wherever you get your podcasts.