When you heat corn, the water inside transforms into steam, the kernel bursts and is turned inside out. Its structure changes. Corn becomes popcorn. Which set us thinking… What would happen if you did the same with cheese… If you could make cheese pop. Would the structure of the cheese also change? And how would it impact its taste and shelf life?
These are the questions we asked ourselves years ago at Cheesepop food group. We succeeded in this after some intensive research and development. We have developed a unique production method, enabling us to pop and dry our premium plant-based cheeses to unprecedented levels, using 100% wind energy. Our plant-based cheese is popped to obtain a completely different, crunchy structure, but it is still 100% plant-based cheese. Because of this production process, the cheese has a very intense, airy cheese flavour.
When our crunchy plant-based cheese products roll off the line, they contain less than four percent moisture and have an extremely low AW value. This means that our 100% plant-based cheese products have a shelf life of more than a year.
Benefits of popped plant-based cheese
100% plant-based, 100% vegan
free from allergens
intense cheese flavour, great crunch
source of vitamine B12
long shelf life, limited food waste and loss costs
fits in today's consumption trends
Curious which cheeses we can pop...?
Our crunchy plant-based cheese balls are made of 100% plant-based cheese, we use the name of the original cheese varieties to indicate the flavour of our popped plant-based cheese varieties. After all, we just use plant-based cheese, nothing else!