Climax Foods to Launch ‘Zero Compromise’ Plant-Based Blue Cheese in US Restaurants and Retail – vegconomist
Posted On March 9, 2023
Food tech company Climax Foods announces the launch of Climax Blue – a cultured and aged blue cheese alternative that is the first of offering from Climax’s “zero compromise” plant-based cheese line. Climax Blue will roll out to food service operators in April, including Michelin-starred restaurants, before debuting in US retailers later this year.
“We are tapping into the rich diversity of the plant kingdom in a way that no other company has done before”
Described as being indistinguishable and at price parity with its dairy counterpart, Climax Blue is made to offer the same indulgence as dairy cheese without the climate impact. The signature cheese comes streaked with a flavorful blue-green veining and has a creamy, fudgy texture. The blue cheese can be crumbled in salads, mixed into dressings, or featured on cheese boards.
According to Climax, all of its specialty plant-based cheeses offer the same protein content as animal-based cheese but with healthier fats and no gums, fillers, artificial additives or GMOs.
Using data science, the company says it works to understand the flavor characteristics of animal products on a microscopic level. By applying a proprietary, deep intelligence platform that increases the speed and scale of production, Climax cheeses are more affordable and economic than their premium-priced competitors, the company states.
Climax Blue has generated a lot of excitement among top chefs, and beginning in April, the product will debut at several premier US dining establishments, including 3-Star Michelin-rated Atelier Crenn in San Francisco, Plant Food + Wine in Venice Beach, LIORA in Baltimore, and VEG’D in Costa Mesa, California, with more restaurants being added this year.