Vegan cheese lovers, get ready for a groundbreaking addition to your dairy-free options. Miyoko’s Creamery is set to release the world’s first cultured vegan cottage cheese in retail stores in early 2023. This innovative product, derived from organic watermelon seed milk and sunflower seed milk, offers the same mild taste and creamy, curded texture as traditional dairy-based cottage cheese. The best part? It packs an impressive 10 grams of plant-based protein per half-cup serving.
Key Takeaways
A Journey of Discovery
Behind this breakthrough lies months of research and development by Miyoko’s expert innovation team. They tirelessly experimented with various cultures and formulations to create the perfect blend. Along the way, they delved into the science of cheesemaking with different plant proteins, and their efforts led them to a surprising discovery: watermelon seeds possess a protein called globulin, which aids in the coagulation process.
From Kitchen Experiment to Retail Shelves
The idea for this plant-based cottage cheese originated in Miyoko Schinner’s own kitchen. As she played around with different plant milks, Schinner stumbled upon a way to form curds that remarkably resembled traditional cottage cheese. Eager to bring this innovation to the world, she handed the project over to her skilled innovation team. Their dedication and expertise resulted in a consistent quality curd system with a remarkable flavor profile, achieved through countless iterations.
Pioneering Vegan Cheeses
Miyoko’s Creamery has long been at the forefront of vegan cheese innovation. Last year, the brand made waves with its liquid mozzarella, specifically designed to melt perfectly on pizzas. Unlike traditional vegan cheese blocks that need shredding, Miyoko’s pourable mozzarella eliminates the solids and other ingredients that hinder meltability. The result? A vegan pizza cheese so exceptional that even die-hard pizza lovers can’t believe it’s plant-based.
Expanding Boundaries
Thanks to a $52 million series C funding round, Miyoko’s has been able to expand its research and development efforts. One of their projects involves creating a nut-free and allergen-friendly version of their liquid vegan pizza mozzarella, substituting cashews with watermelon seed milk. This exciting new version is now exclusively available in food service establishments.
Revolutionizing Dairy Alternatives
Founded in 2014, Miyoko’s Creamery aims to build a future where animal-free dairy is the norm. By combining traditional creamery practices with cutting-edge technology, Miyoko’s has revolutionized the cheese and butter categories, proving that plant-based dairy can rival its animal-based counterparts. With a wide range of over 25 plant-based cheeses and butters available in major retailers nationwide, including Whole Foods, Target, Trader Joe’s, and Walmart, Miyoko’s has solidified its status as a leader in the industry.
Aged Cheeses Redefined
But the brand’s ambitions don’t stop there. Miyoko’s is currently working on creating large, aged vegan cheese wheels for cut and wrap operations, similar to the ones found in delis and cheese shops. Their first offerings in this category include a 13-month-old parmesan and an eight-month-old smoked provolone. These are not simply oil and starch concoctions but genuine cultured cashew milk cheeses that obtain their texture and flavor through long aging. Although it will be at least a year before these products hit the market, the anticipation is well worth it.
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