Plant-based food company Forager Project has been disrupting the dairy industry ever since its inception in 2013.
Over the years, the California, family-owned brand has launched a wide range of dairy-free, organic products, including yogurts, nut milks, sour cream, and butter. However, as of this spring, they will have officially entered the market of plant-based cheeses with the launch of their new CHEESEWORKS product line.
Forager Project’s CHEESEWORKS line features four types of cheese, each of which uses probiotic cashew milk yogurt as the base. The all-new CHEESEWORKS product range includes a roster of Jack Cheese, Queso Fresco Cheese, Mozzarella Cheese, and Parmesan Cheese.
According to Forager Project, the Jack Cheese is ideally suited to burgers, grilled cheese sandwiches, and burritos, the Queso Fresco Cheese to Tex Mex-inspired dishes like quesadillas, nachos, and enchiladas, the Mozzarella Cheese to pizza or submarines, and the Parmesan Cheese to pasta, caesar salad, or roasted Brussel sprouts.
As with all Forager Project products, their CHEESEWORKS cheeses are organic, gluten-free, soy-free, and certified vegan. In addition, they were created using naturally fermented, ethically sourced, and sustainably farmed ingredients. Further, Forager Project prides itself on always using “simple ingredients” for their products, and the CHEESEWORKS line is no exception. Thus, these products contain the minimum amount of ingredients possible and include no modified food starches whatsoever.
Lastly, what makes Forager Project’s CHEESEWORKS line stand out from the crowd is the cheeses’ ability to both melt and stretch, similar to the characteristics of dairy cheese that so many are used to. The brand claims that their four CHEESEWORKS products have superior melting and stretching capabilities compared to any other plant-based cheese on the market. They also assert that the taste and texture is just like that of dairy cheese.
Forager Project’s new line of CHEESEWORKS cheese products will be available at retailers across the United States this spring.
All images in this article are courtesy of Forager Project.
