Our cheeses are made by hand in Bristol, Somerset.
People have been making cheese in Somerset for hundreds of years. We make our cheese using traditional techniques - the only difference is we start with milk made from nuts, beans and pulses, so our cheese is dairy free.
First we make our own soya or nut milks from sustainable ingredients. We add traditional cheese-making cultures to ferment the milk, which develops into curds and whey. We cut the curds, and press it by hand overnight in a cheese press. Then we age the cheeses for a few days, weeks or months, to produce a range of delicious dairy-free alternatives to cheese.
All our ingredients and cultures are suitable for people who are vegans, lactose-intolerant or gluten-intolerant - or who just want a tasty dairy-free cheese.