THE NUCHEESE STORY
THE FACES BEHIND THE CHEESE
Serendipity took Adrien to set up various restaurants between London, Saint-Barth and Geneva, where he decided to settle. Tosca, going against the tide, started cooking plant-based in 2016 at the École Hôtelière de Lausanne, creating a real community around her delicious recipes that she shares online. She became convinced of the importance of plants to feed the world sustainably and ethically. As a gastronome, a cheese lover and above all, an excellent critic, Adrien has always enjoyed collaborating with chefs. Tosca’s vegan cuisine piqued his curiosity and so he challenged her to elaborate with him a gourmet vegan “cheese”.
HOW IT ALL STARTED
In 2020, they ended up confined in the Bernese Oberland in Switzerland and spent their days cooking together, elaborating new recipes and surprising each other with original creations. It was during the global standstill that Nucheese was born. When they returned to Geneva, they decided to start producing vegetal cheese alternatives and to share their creations with as many people as possible.
“With Nucheese, we want to make vegan dairy products that everyone can enjoy. Free of judgment, except for taste, texture and flavor. Our cheese alternatives are part of a new era of mindful consumption.”
THE (SECRET) RECIPE
Le nucheese est fabriqué de manière artisanale, en utilisant les mêmes méthodes traditionnelles que pour le fromage classique. À une différence près: du jus de cajou est extrait des fruits à coques puis la préparation est caillée. Le reste, c’est secret.