If there is a particularly difficult food to eliminate from the diet, it is cheese! And when you are able to do that, you are going to miss them a lot!
In supermarkets and plant-based stores, I have never been able to find a product that is sustainable, ethical, at a good price but, above all, really good!

I'm honest: I'm not a fan of cashews for strictly ethical reasons. You can find many articles by searching the search engines for "bloody cashews"
For those reasons, I started to self-produce plant-based cheeses: from creams and sauces, to fresh cheeses, up to semi-aged!


In recent years, the evolution of meat alternatives has reached incredible levels. There are excellent hamburgers, meatballs, croquettes, and every other kind of product, with the most disparate tastes and textures. And what really appreciable is the affordable price: plant-based alternatives now have a competitive price, similar to meat!

But analyzing the "plant-based cheese" market, there are very few products available and still far from being a product accessible to everyone! You can divide those "cheeses" into 2 groups.
The nut-based cheeses are tasty and very closed to the classic cheese but are crazy expensive, while the coconut-based cheeses are on a budget but poor in quality and with an artificial flavor.


I'm now based in Netherlands, the land of cheeses! So, I let myself be inspired by local products, and, with imagination and a lot of experiments, I'm proudly presenting my veggies' cheeses! They are based on fresh vegetables and cereals, naturally fermented and without added artificial flavors. They are cholesterol free, nut free, gluten free but with a strong cheesy texture and scent!


Since August 2020, my life has changed! As food developer, I'm studing how to manage my pioneering Start-up!

I've took the first step with the support of Kitchen Republic: the Accademy program gave me all the information neede to develop my cheese prototypes and turn them into a ready-to-sell products, available on the market! I'm now making my little production of cheeses and the preparation of the dishes available on the webshop, in the collective itchen space! Such a great opportunity to grow your own business in a HACCP safe environment and with a support of a whole KR Community!

Be part of a community is very important for Start-up! Thanks to Flevo Campus and Impact Hub Amsterdam, I'm now going deep in my business proposition and getting strong on the market, beeing involved in lot of events, knowledge sharing session and, thanks to the "Village Food Pioneers Program", create a network with other food visionaires!

(R)evolutionary selection

Patatino - made from potato

This semi-aged hard cheese is ideal for grating over pasta and all dishes that require an extra touch!
Slightly salty and peppery it can be the perfect condiment to season a plate of "cacio e pepe" pasta.
Also excellent for enriching both cold and hot sandwiches and salads: in toasts, it becomes soft and creates a cheesy experience!

Caciolfiore - made from cauliflower

A creamy and soft cheese with a delicate taste.
Perfect to be served on a slice of bread with fermented vegetables or simply with a good tomato, a drizzle of oil, and a basil leaf!
Perfect to melt with a part of vegetable milk, and get a cheese fondue! Excellent in cubes to enrich a salad!

carotella - made from sweet potatoes and carrot

Smoked and with a strong flavor, carrot cheese definitely stands out on a cheese platter!
It combines well with nuts, jams, and a glass of wine!
Perfect for adding flavor to dishes such as stuffed vegetables, pies, and sandwiches. When aged, it is possible to grate it!

THE formal presentation!


Download the presentation an ill free to spread the #revolutionarycheese!

vegan mozzarella


vegan potato cheese

jong cheese

aged vegan cheese

semi-aged cheese

smoked vegan mozzarella

smoked cherry mozzarelle