Combining creative science with traditional cheese methods, FÆRM has designed new technology for the future of plant based deliciousness!
Our process is the same as with any regular cheese, just with plant based milk instead of cows milk. See for yourself.
Cows milk has different proteins and firm fat all floating around, fresh and free, just waiting for what’s going to happen next. We use a bean/legume based drink as our main ingredient with a similar protein content to dairy milk, and we standardize it to the exact fat content we want - all plant based, of course. All these floating components are the perfect medium for working our magic on!
Traditionally based on the stomach lining of cows, rennet is an enzyme that makes cow’s milk coagulate into cheese. An enzyme that coagulates plant milk like rennet coagulates cow’s milk had never been found. Through testing, researching, stubbornness and pure defiance, we found an enzyme solution that can make legume drink coagulate like cow’s milk.
After the legume drink has coagulated into a pretty plant protein network, we want to remove all the excess water that once made it a drink. Depending on the final deliciousness we want, we may press it gently or hard, resulting in a loose, more open texture, or a completely closed, “blind” texture.
Now comes the part where we can really diversify ourselves! Through færmentation, we can make fresh flavours, pungent smells, fuzzy rinds and so much more. Because we’ve got the basics down of a delicious product, we can adapt all sorts of cultures and aging methods from the dairy and cheese world, and make them work for our deliciousness.
We love, love, LOVE cheese at FÆRM. And we want everyone to have the excitement, traditions, stories and versatility of cheese, even if they don’t eat dairy.
By understanding what makes cheese as we know it we substitute ingredients, and still achieve a great tasting product.
We discovered that the process, perfected by enthusiastic cheese lovers over centuries, is the key to creating the dairy deliciousness we know and love. Through research, stubbornness, and countless tests, we achieved the impossible: Getting plants to go through the same tailored process as traditional cheese. Turning them from a liquid plant drink, into solid, diverse, and complex deliciousness. Thanks to enzymes and bacteria.
See the dishes we have been able to make using our products. The best part is that they taste just as good as they look.