In as many ways as possible, we've borrowed characteristics from dairy cheese to bring you familiar tastes and textures that you know and love. One of the ways we do this is by adapting the ageing/maturation process for mould ripened cheeses, and by using moulds/cultures - like penicillium roqueforti in our award-winning plant-based Blue.

Some of our cheese lovers (connoisseurs you might say!) choose to leave their wedge in the fridge for as long as possible - so that the ageing process continues for as long as they can hold out..

We spotted this ^ convo in a vegan facebook group, specifically referring to our beloved Blue! Hope this explains any queries or questions you might have, but if you want to run anything by us - you can always drop us an email (support@honestlytasty.co.uk) or slide into our DMs on any social platform.