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Kite Hill: Traditional Cheese-Making Takes a Plant-Based Turn

What happens when a chef, a scientist and a cheesemaker put their heads together?

If this sounds like the set up for a cheesy joke, never fear! It’s actually the true story behind Kite Hill, maker of plant-based dairy products that pairs traditional cheesemaking methods with creamy, dreamy nut milk.

Our latest video chronicles the unlikely trio’s quest to make fine vegan cheeses with tastes and textures that compare to traditional dairy cheeses. Check out their story, and then look for one of the five Kite Hill cheeses now available in our U.S. stores (profiles below).

Soft Fresh, Original is a supple, creamy soft fresh cheese, rich and complex with sweet and balanced aromas. This fragrant cheese is best served right out of the refrigerator. It can be spread on crackers or paired with olives, nuts, pickled vegetables and fresh fruit or sliced into a salad.

Soft Fresh, Truffle, Dill & Chive is a supple, creamy, fresh cheese with earthy, black truffle overtones. The curds are hand mixed, combined with fresh truffle oil and a mixture of herbs, and then shaped and pressed immediately before packaging to ensure ultimate freshness. This fragrant cheese is best served right out of the refrigerator.

Soft Ripened is a velvety cheese with a white, fluffy rind. It has a tangy mushroomy flavor profile with a rich, silky texture and pungent aromatics. This cheese is best served straight from the refrigerator and pairs well with white grapes.

Ricotta is smooth, moist and incredibly versatile. Made from almond milk, it has sweet, and cultured overtones, and a buttery finish. Use as a filling for pasta and in lasagna, as a substitute for any recipe that calls for ricotta. Its silky texture makes for a great mascarpone substitute and is ideal for desserts, even baked desserts like cheesecake.

Cream Cheese Style Spread is cultured to add depth, sweetness, and a subtle tang. It’s great smeared on a bagel or served alongside fresh fruit or grilled vegetables.

Have you tried any Kite Hill cheeses yet? Share your tasting notes in the comments below.