Is making a sustainable alternative to dairy cheese out of cauliflower and hemp crazy? Veronica Fil of Grounded Foods doesn't think so.
Driven by the innovation of her husband and business partner (who just so happens to be a chef of some renown in Australia) and their collective love of good food (including cheese), Grounded is on a mission to fix dairy.
Including the often dissatisfactory experience of non-dairy diary.
In this episode, you'll hear about...
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About Veronica & Grounded Foods
Grounded was built on a love of dairy—but a dissatisfaction with both Big Food and existing diary-free cheese options.
In 2019, Veronica and her husband, fine dining chef Shaun Quade, decided to leave behind their lives, careers, and restaurant in Australia, and launch a different kind of plant-based cheese company. For the next 6 months, they lived in a tiny one bedroom apartment in NYC while closing a fundraising round and simultaneously launching a product line.
Today, they're continuing to challenge and question tradition by making plant based cheeses from natural ingredients that come from the ground, using traditional fermentation techniques, without cutting costs by using unnecessary additives, flavor enhancers or cheap fillers.
They decided to fix dairy using cauliflower and hemp: two of nature's superfoods, reimagined as cheese.
Find Grounded on the Web (and try the cheese)!
