Kite Hill

"It began with a simple question: Why not use an artisan approach to give plant-based cheeses all the taste, texture, and integrity of dairy varieties?

Our secret is surprisingly simple: we start with the highest quality, non-GMO almonds, sourced locally in California’s San Joaquin Valley. But to get the perfect result, we tested over 20 varieties to find a nut with just the right proportion of proteins, sugars, and fats.

As with traditional dairy cheesemaking, we inoculate almond milk with our proprietary enzymes and cultures, then rest it overnight to transform it into curds and whey. We’ve found this is the best way to get the amazing flavor and character of our cheese."