Miyoko’s Kitchen is an award-winning vegan cheese company that makes some of the most popular gourmet nut-based cheeses on the market. Founded in 2014 by long-time vegan chef and activist Miyoko Schinner, Miyoko’s Kitchen has swept the nation, found a permanent spot on Whole Foods Market shelves, and is destined for greatness.
Miyoko’s Kitchen started with a full line of artisanal cheeses including delights like Aged English Sharp Farmhouse, French Style Winter Truffle and Classic Double Cream Chive, and more recently they released a new vegan mozzarella that’s perfect for pizza, and a vegan butter—the first of it’s kind made without palm oil. Their goal: to take over the dairy shelves with healthier, more compassionate, and sustainable plant-based options that are just as delicious as their dairy-counterparts. And so far, they are succeeding!
Since opening in 2014, their sales have surpassed $1 million and their staff has grown from 4 to 40. With this rapid growth Miyoko’s Kitchen quickly outgrew their current facility in Fairfax, and just last week they announced that they will be expanding into a new 30,000 square-foot facility in Petaluma, California!
Dairy alternatives are a fast-growing grocery segment, particularly in the natural-foods arena. “The world needs to take note of that,” Schinner said. “Plant-based cheese is here to stay and is outpacing artisanal dairy cheese.”
Enthusiastic about all of this plant-powered progress and eager to get cheesy, we grabbed some friends (World of Vegan founder Michelle Cehn, vegan chef and wellness guru Tess Challis, and Toni Okamoto from Vegan Outreach), and headed to the Miyoko’s Kitchen factory to take you on a virtual video tour. Enjoy!