MAKING THE BEST PLANTCHEESE
IN THE WORLD

NO COMPROMISE,JUST GREAT CHEESE

 

We create the best plantcheese the world has yet seen. 

Our dream is to make a product with the taste, mouthfeel and texture, that we all love so much about the cheese we’ve eaten for centuries, just by the use of plants.

We do that with a mix of traditional cheeseproduction methods, a dash of science and locally sourced plant proteins – nothing else.

FÆRM believes the solution to the climate crisis should taste delicious and this is what we are here to do.


SO HOW DO WE MAKE THE BEST PLANTCHEESE?

Rennet based coagulation using enzymes. This process gives cheese the ability to melt

Fermentation with bacteria specialized for plant based products develops flavour and lowers pH

Aging in controlled environment for several weeks deepens flavour

The result is a plantcheese that can melt, stretch and has the right texture and taste

PLANTCHEESE BEHIND THE SCENES

THE TALE OF CHEESEDREAMS AND DRINKING BEERS

The dream of creating amazing plantcheese was built in a backyard in old Copehagen where FÆRMS two founders Mikkel and Andrea used to work together. After work they drank beers and talked about Andrea’s DTU experiements with plantbased cheese, and Mikkel who suffers from lactose intolerance thought that it sounded really exciting.

New Year’s Eve 2019 they created Kulturmajeriet, which later became FÆRM. So far it’s been a crazy ride, but we love every last bit of it.

FÆRM was built on the idea of making the most delicious plantcheese.

We’ll settle for nothing less. 




LOOK MOM, WE MADE IT

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