Wildbrine - best-known for its fermented krauts and kimchis – is launching WildCREAMERY, a new facility in Santa Rosa dedicated to producing plant-based dairy alternatives, including cashew-based cheese.
Wildbrine’s cultured cashew brie alternative – which debuted at last year’s show – will be available nationwide by April 2020, said co-founder Chris Glab. “My co-founder Rick and I utilized our fermentation knowledge from the Wildbrine side to develop our own cultures that flavor the new WildCREAMERY plant based butter and cheese alternatives.”
In addition to the brie alternative, Wildbrine is introducing six new creamery items in 2020 including:
Cultured & Plant Based Dips: Spinach Artichoke, Ranch, French Onion, and Chipotle Lime
Cultured & Plant Based European Style Butter Alternative