In order to get as close to the real cheesy flavour as possible, we looked into traditional cheeses making.

We have applied these lessons on fermentation and culturing on making plant based cheeses. It turns out the famous penicillium roqueforti loves cashew nuts as well, resulting in delicious, sharp and tangy flavours full of cheesy umami. 

Also for our other cheeses, we are trying to stay as close to the traditional craft as possible, using only natural ingredients and flavourings; i.e. for our smokey cheese we use hickory wood chips and for our pesto cream cheese we use fresh basil.