Fermentation is a series of chemical reactions that break down larger molecules - sugars, fats and proteins - into simpler molecules. The break-down releases by-products, including flavour compounds, giving each one of our cheeses their distinctive taste.
The Lab Cheeses Made with Proprietary Production Methods
+ high-quality ingredients used to fresh press our own milks - from raw tree nuts and/or seeds;
+ proprietary fermentation technology and defined microorganisms unique to each Chloe Robi Lab cheese to create diverse and distinct cheeses;
+ strictly monitored ripening & aging environments adapted to the microorganisms of each cheese product, the ripening periods serve to develop flavor depth and complexity;
+ intelligent and innovative spices and super-foods to season - when applicable - and excite the palate.
What is a tree nut?
Tree nuts include brazil nuts, almonds, cashews, macadamia nuts, hazelnuts, walnuts, pecans and pistachios.
What we commonly call nuts means something different in botany, and includes more than almonds, cashews, brazil nuts, walnuts, pecans, etc. Using "tree nuts" is a way to make the distinction.
Why is nut-milk cheese sustainable?
Health: Fermented foods are great for gut and digestive health, as well as the immune system. Our cheeses contain no binders, excessive oils or processed artificial ingredients; celebrating whole-food ingredients.
Environment: Dairy cheese ranks the third most carbon producing food category. Non-dairy cheeses have a 15 times smaller environmental impact on average than dairy cheese. Plant-based cheese uses 5 times less water on average.
SECTION 1: SEMI-SOFT TO FIRM AGED CHEESE
Aged Lab Milk Cheeses
This range of CR LAB cheese - unlike the unripened fresh cheeses in Section 2 below - is aged to develop deeper flavor complexity. The cheeses are firmer and sliceable.
SECTION 2: FRESH NON-RIPENED CHEESE & OTHER