A new era of vegan cheese is emerging, and it’s all thanks to microbes. Plonts, a groundbreaking startup, has launched its plant-based aged cheddar in select restaurants across New York City and the San Francisco Bay Area.
This exciting debut comes on the heels of a successful $12 million seed funding round, as reported by AgFunderNews.
The Microbial Magic Behind Flavor
What sets Plonts apart in the increasingly crowded vegan cheese market is its focus on microbial cultures to develop rich, complex flavors.
Co-founder Dr. Nathaniel Chu, a microbiologist from MIT, realized that the beloved sharpness and nuttiness of traditional cheeses like cheddar and parmesan don’t originate from the milk itself, but from the microbes involved in the fermentation process.
Inspired by this discovery, Chu began experimenting with plant-based alternatives, aiming to replicate those same intricate flavors through the use of specific microbes.
Soybeans and Microbes: The Perfect Pairing
Plonts’ approach is as strategic as it is scientific. The company uses soybeans as the primary ingredient in its cheese, chosen for their affordability and sustainability. However, the true magic happens when these soybeans are combined with carefully selected microbial cultures. These microbes interact with the soybeans to produce a cheese that slices, crumbles, and melts just like dairy cheese, but with an entirely plant-based composition.
Not only does this process yield a vegan cheese with a rich, authentic flavor, but it also enhances the nutritional profile. “Our vegan cheese has about 3g of protein per serving,” Chu noted to AgFunderNews.
This protein content is key to both the texture and flavor development, eliminating the need for artificial additives.
Looking Ahead: Scaling Up with Fresh Funding
With $12 million in fresh funding, Plonts is poised to expand its production capabilities. The company’s 10,000-square-foot pilot plant in Oakland is currently focused on refining the production process, with an eye toward scaling up as demand grows.
Co-founder Josh Moser told AgFunderNews that the goal is to perfect their method before moving to larger-scale production, ensuring that every batch of Plonts’ vegan cheese meets their high standards.
As consumers continue to seek out sustainable and delicious alternatives to dairy, Plonts is leading the charge with its microbe-powered vegan cheese, proving that the future of flavor is not just plant-based, but microbial.
