We are FÆRM, a food tech company that uses science to further traditional cheese production methods, creating the future of non-dairy products.
We re-design plant-masses to achieve the well-known textures and flavors from cheese to create taste experiences - unlike anything you’ve had before.
We approach non-dairy from a scientific angle. With our use of coagulating enzymes, we have managed to create a perfect dupe using only 6 ingredients - all easy to spell.
We love enzymes because they do the work of making plant-derived taste and feel like animal-derived. Our enzymes make cuts and change the structure of proteins in a way that allows our legume milk to expel water and only leave us with the spongy protein we want. This process is known as curdling, and we are able to achieve this in plant matter.
Enzymes have been used this way in traditional cheese production for ages - maybe you know them by the name rennet. A rose by any other name smells as sweet, and this is certainly true in this case(in). We are very proud of our curds, and the IP that protects them.
Our curds can be kept fresh, or they can become harder and sliceable with time and care. “Care” in this situation means controlling air humidity, finding the perfect temperature and carefully flipping to ensure even ripening. For example, we’ve cared for our fresh base in a way to turn it into our creamy, white rinded dupe.
Fermentation, also commonly færmentation, is used to develop more complex flavor profiles through friendly bacteria. Fermentation also means that we can achieve different sensory experiences in each of our products. For example, our spreadable dupe is tangy and slightly sweet, while our moldy white dupes have nutty and fruity tones.