“I’d go vegan, but I just can’t give up cheese.”
Indeed – the lure of cheese is strong, and many of us have fallen to its siren call. We hope to be able to answer that call with the most delectable whole-foods, plant-based cheeses in the world! Our products were created by Miyoko Schinner, who embarked on a mission to recreate the range of flavors and textures she had once enjoyed from dairy cheeses before becoming vegan. Several years of experimentation culminated in the publication of her groundbreaking book, Artisan Vegan Cheese (Book Publishing Co., 2012), which she hoped would inspire others to make their own.
Despite the success of the book, people frequently requested that she simply make and sell them. To satisfy this demand, she assembled an amazing team of passionate vegans with expertise in different areas, and Miyoko’s Kitchen was born! Today, Miyoko’s Kitchen ships to all 50 States and is available in select retailers. Isn’t it time you came into The Kitchen?
The next time you smile for the camera, say, ”Cultured nut product!”
In a nutshell, all food products are required by law to have an identifier, a word that describes what the product is, such as tea, bread, crackers, or — well, cheese.
Because our product isn’t made from dairy, in the state of California, we can’t call it cheese. Years ago, soy milk manufacturers faced a similar situation, but eventually won a legal battle to use the word milk.
As a small company just hitting the ground, we aren’t quite prepared to take on the state or federal governments, so we’ve decided simply to go with the flow, call our creations cultured nut products, and have fun with it! After all, we’re a team of cultured nuts ourselves.
Founder and CEO
The Big Cultured Nut Product
I adore the magic that happens in a kitchen: not just the food, but the joy and community it creates. After becoming a vegetarian overnight at the age of twelve, I was literally thrown into the fire when my mother decided just as quickly that she was no longer cooking for me. In high school, I held baking contests at home and read through the entire Time-Life Good Cook series. Returning to the land of my birth, Japan, after college, I discovered French cuisine and ate everything I possibly could that was laden in dairy but not meat (there are more Michelin-starred restaurants in Tokyo than all of France!). Eventually, I realized the toll that it was having on my health and became a vegan. Read More
Cultured Nut Product Wiz
Billy is a soyfood pioneer and organic food advocate who was co-founder of Wildwood Natural Foods tofu company in 1980. Billy remained in day to day operations with Wildwood through 2006 as the company grew to $8M in gross sales. Over the years, Billy worked in virtually every aspect of Wildwood’s operation, from tofu maker, product developer, controller, chief administrator and overall production manager. In 2010, Billy became an investor in Hodo Soy Beanery in Oakland and was co-CEO there from 2011 through October, 2014. In 2014, he consulted for Miyoko Schinner as she built out her new vegan alternative cheese plant in Fairfax, CA and joined Miyoko’s Kitchen staff as COO in November 2014.
Age only matters when you are a Cultured Nut Product
I have been a vegetarian since 1980 but I didn’t make it a full life style choice which included my work life as well as my personnel life until I started work at small vegan and organic food maker located in Fairfax, Ca in 1993. After all there is not much that is more important than food and there are huge problems with the food industry in the United States. Since 1993 I have always made it my highest priority to be part of the solution and not part of the problem. After some meandering travels but always working in the food business I find myself once again working at a small vegan and organic food maker located in Fairfax, CA. I am delighted to continue to be part of the solution which is represented by the fine, artisan and innovate products produced by Miyokos Kitchen.
Quality Assurance Manager
As a former high school math teacher, and a former (vegan) grill cook, I have loved every job and career path I have had, and am excited to be working at Miyoko’s Kitchen. I am continuing to make a living that comports with my values of compassion and service—and fun! Being detail-oriented, my responsibility as Co-Production manager is an ideal position to be in within the food production industry. With a keen eye and gentle hands, my mission at Miyoko’s Kitchen is to provide you with delicious, healthful, and compassionate products. Enjoy it!