Never quit cheese

Despite the fact that legumes, seeds and nuts “don’t lactate”, we have managed to recreate all the properties in cheese we’ve learned to appreciate, including texture and flavor.

Currently, you can grab a taste only at our bistro Kucha, while we set up for larger quantities.

Aged 3 months, this almond cheese was made using traditional lactic fermentation techniques and boasts a mold rind with living cultures.
This fermented chickpea block is a great alternative for tofu, has greater nutritional value and uses about 80% less resources to make.
Young almond cheese, fermented for about two weeks, is softer and resembles goat cheese by flavor and texture.

Currently, you can grab a taste only at our bistro Kucha, while we set up for larger quantities.