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Cow cheese productsTechCrunch
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75% Informative
Plonts says microbes are the key to what will fix the taste, smell, flavor, stretch and melt of plant-based cheese.
It's the microbes that give cheese its distinctive stink.
Plant-based cheeses are made from things like bacteria and fungi.
The company says its cheese has around 3 grams of protein per one -ounce serving.
Plonts is starting with cheddar, currently working on making both loaf and slices versions.
Its market entry is in foodservice, and the loaf is what the company sells directly to its restaurant and deli customers in the Bay Area and New York .
Chu and Moser say at some point the product will be sold via retail.
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