Canadian Cheese Master Makes Vegan Brie Better Than The Real Thing

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on telegram
Share on reddit
Share on whatsapp
Share on email

Toronto-based company “Future of Cheese” sold out its vegan Ripened Brie in less than 24 hours of its recent pre-sale launch. The cashew-based cheese is a version of the traditional ripened brie naturally aged and has a delicate, ripe rind.  

Future of Cheese was founded in 2020 by entrepreneur Jen Wojtaszek, chef Craig Harding, and Maître Fromager (cheese master) Afrim Pristine with the mission to create dairy alternatives using natural ingredients without any synthetic ingredients and using unique aging and manufacturing processes. 

“Our products are created by experts (Harding and Pristine) who have spent a lifetime mastering the art of cheese making and perfecting culinary mastery from the best in the world,” Wojtaszek told VegansBay.

 “Although we keep our upcoming products confidential, we can disclose that our focus is to develop variations of dairy products that have been traditionally in high-demand by consumers, such as mozzarella.”

Before creating its Ripened Brie, Future of Cheese’s first product was a cultured Future of Butter product line that included salted and unsalted varieties of butter made from coconut oil, cashews, and sunflower oil. 

Though Future of Cheese is a two years old company, Canadian-based independent organic grocer Organic Garage acquired them for USD 5 million. As a subsidiary of Organic Garage, Future of Cheese will be able to establish a chain of distribution networks and high-profile marketing channels. 

The Ripened Brie is currently being sold for retail in approximately 20 stores in Toronto, restaurants, and bakeries. The adoption of its butter and brie by chefs and restaurateurs happened faster than expected on an impressive list of highly recognized restaurants, including Toronto’s Piano-Piano Restaurants, Gia, La Palma, and Constantine, which they have already incorporated the products into new and existing menu offerings. 

“The retail response is even better than anticipated. Selling out our first production run without incurring lost product costs is as successful as it gets in the CPG business,” Wojtaszek said.

 “We are currently increasing production for all of our current products in anticipation of the holiday season, accelerated in part by increased interest from new retailers and potentially high-profile foodservice and restaurant partnerships.”

Share with friends:

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on telegram
Share on reddit
Share on whatsapp
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Vegan Milk Consume Is Raising Says Usda
Obesity And A Vegan Diet
Vitamin D-The Sunshine Vitamin.
Carrot Patties
Heinz launching a plant-based baby food this summer
YOU MIGHT ALSO LIKE
Ben & Jerry’s Releases Its 20th Vegan Flavor. Somebody Said Bananas?
Ice cream company Ben & Jerry’s started in 2022  and they are going bananas. Not one,...
Vegan Sticky Orange Sesame Tofu
This recipe makes a sweet and full of flavors tofu able to instantly turn any vegan stir-fry...
Dairy-Free Greek Salad
A fresh salad recipe for how to quickly turn your almond milk leftovers into feta crumbles...
Babybel Released Vegan Mini Cheese Wheels, And Aldi Releases Its First Dairy-Free Cheese Series
Vegan cheese is trending in the UK right now, as two major brands step into the sector for...
Baked Pumpkin Falafel With Herbs and Hummus & Roasted Carrots
This refreshing middle eastern dish is a refreshing specialty for lunch or dinner. Pumpkin...
Veganuary 2022 Celebrates a Record-Breaking 600,000 Sign-Ups
Veganuary 2022 has become the biggest ever been and we can confirm it today since, with just...