Plant Based Cheeze- High Protein and Low Fat
When we began working on our cheese project, we had one objective - to make it nutrient-dense, flavour-forward minus the calories.
Each batch is carefully fermented for 5-7 days.The fermentation process cuts fat further by 15% creating an unparalleled protein-to-fat ratio.
We wanted to go where nobody had gone before. Instead of using nuts, oils or coconuts, we chose oats to hold things together. No preservatives.
Here's some cheeze for the calorie conscious.