Stockeld Dreamery, a Swedish plant-based dairy company, has developed a new fermented vegan cheese slice product, ‘Melt’.

The new cheddar-style slices are created using the start-up’s fermented legume milk, made using the protein from peas.

They have been launched as part of what the brand refers to as the “third wave” of plant-based cheese: a cohort of naturally fermented offerings, crafted using traditional dairy fermentation methods and utilising more affordable and accessible functional ingredients such as legumes and oats.

According to Stockeld, the slices melt “more than 2x faster” than most top sellers in the plant-based cheese market. They aim to address commonly experienced issues with the texture and taste of dairy-free cheese options – such as poor meltability and “plasticky” texture.

Stockeld described Melt as having an authentic-tasting cheddar flavour and a smooth natural finish, with good handling abilities for use in foodservice thanks to a robust nature and ability to be flipped without breaking. They contain no dairy, soy or nuts and offer two grams of protein per serving.

The product is currently only available in partnership with a few select restaurants, with Stockeld working to offer national distribution in the next three to six months and a retail launch planned for the summer.

#fermentation #StockeldDreamery #Sweden #alternativedairy #plantbasedcheese #plantbaseddairy #foodservice