Plonts, a startup that has been making waves in the plant-based food industry, has launched its first product: an aged plant-based cheddar. The company, which has received $12 million in funding, has made the cheddar available in select restaurants in New York City and the San Francisco Bay Area.
Plonts uses a unique fermentation process to create its cheese, starting with soy milk instead of cow’s milk. This process involves a specially developed blend of cultures and enzymes that give the cheese a tangy, cheesy flavor. The result is a bold cheddar that can be sliced, shredded, and melted.
The company was founded in 2019 by Nathaniel Chu and Josh Moser. Chu, who holds a PhD from MIT, has a background in microbiology and wanted to apply his knowledge to creating fermented foods from sustainable, nutritious, and affordable plants. Moser, an experienced operator and investor in climate and sustainability startups, joined Chu to bring the idea to life.
Plonts has opened a pilot plant in Oakland, California, and has secured investment from several prominent venture capital firms, including Lowercarbon Capital, Litani Ventures, Accelr8, Pillar, Ponderosa Ventures, and angel investors.
The company’s plant-based cheddar is being showcased in specially designed dishes at select restaurants in New York City and San Francisco. Each dish is plant-based and was developed specifically for the cheddar’s debut. Plonts worked closely with the chef team at each restaurant to create unique and delicious menu options.
“As a chef, I believe it is increasingly important to understand how and when meat and dairy alternatives can supplement your menu,” says Brandon Jew, Moongate Lounge & Mister Jiu’s Founder and Executive Chef. “There is already a rich history in Chinese cuisine that leans heavily into the creativity of using soy milk. Plonts is a new product with old world sensibilities, providing yet another way to enjoy soy milk. It maintains the cheesy, melty properties of a cheddar and compels you to consider it in place of dairy cheese. I believe in the product and now serve it on our Moongate Lounge menu.”
