Lab Cheese

Fermentation

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.

Sustainability

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.

Nori Cendré: our most popular nut-milk cheese, aged in a nori leaf with a black sesame and cumin ash line.

Nori Cendré: our most popular nut-milk cheese, aged in a nori leaf with a black sesame and cumin ash line.

A young Nori Cendré being monitored for proper aging.

A young Nori Cendré being monitored for proper aging.

Medium white cheddar made with fresh pressed nut-milk and minimal ingredients.

Medium white cheddar made with fresh pressed nut-milk and minimal ingredients.

Summer Truffle: white truffle nut-milk cheese with a salt and cracked pepper rind.

Summer Truffle: white truffle nut-milk cheese with a salt and cracked pepper rind.


SECTION 2: FRESH NON-RIPENED CHEESE & OTHER

Ricotta, Fresh and Spreadable Lab Milk Cheeses

This range of CR LAB cheeses are fermented but not aged, they have higher water content and are spreadable; includes cream cheese, mascarpone, ricotta.

Cream Cheese: simplicity, craftsmanship - plant-based cheese know-how.

Cream Cheese: simplicity, craftsmanship - plant-based cheese know-how.

Ricotta Impastata: whole macadamia milk rich cheese.

Ricotta Impastata: whole macadamia milk rich cheese.

Ricotta Impastata: whole macadamia milk rich cheese.

Ricotta Impastata: whole macadamia milk rich cheese.