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Miyoko’s Kitchen

1966 Sir Francis Drake Blvd.

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Fairfax, CA 94930










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More recent press/Features

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  • LiveKindlyVegan Philadelphia-style Cream Cheese Announced by Miyoko’s
  • VegNewsMiyoko’s Debuts Philadelphia-Style Vegan Cream Cheese
  • Dairy Reporter –  Plant-based Industry Weighs in on Dairy Pride Act: ‘The Consumer is Not Confused’
  • Living Maxwell Top 5 Organic Food Products at Natural Products Expo East 2017
  • Washington Post – Astoundingly good cheeses that everybody — yes, even nondairy folks — can eat
  • New Hope NetworkVeganButter drives mainstream expansion for Miyoko’s Kitchen
  • FoodDive – Plant-Based Substitutes provide an opportunity to ‘have their meat and eat it, too’
  • SonomaMagazine Vegan Butter? In the Bay area, it is not an oxymoron anymore!
  • ReadSpotlightThese Vegan Cheeses are the Real Deal.
  • BonAppetit Magazine Miyoko’s French Style Winter Truffle included in an on-line review of Vegan Cheese.
  • FoodNavigator USA – Miyoko weighs in on the plant-based dairy labeling debate.
  • Organic AuthorityTrader Joe’s is spreading out the Vegan butter.
  • VegNews Magazine – Miyoko’s VeganButter debuts at Trader Joe’s.
  • One Green Planet – All you ever wanted to know about the Plant-Based Movement from the experts themselves. 
  • New Hope Network – How to overcome challenges in the plant-based food market.
  • World of Vegan – Miyoko’s Kitchen: Vegan Cheese Factory Tour.
  • VegNews Magazine – Miyoko Schinner Inducted into the Veg Hall of Fame.
  • Huffington Post – The Vegan Chef – Vegan Recipes – Miyoko Schinner.
  • REAL – Miyoko Schinner, Artisan Vegan Cheese.
  • Paste Magazine – by Annelies Zijderveld, Turmeric Takeover, Hot Honey and Matcha Mania: A 2016 Natural Foods Expo Report.
  • The PE Hub – by Alastair Goldfisher,  Food is Changing and VCs are showing an appetite for it.
  • – by Barb Stuckey, Amid Surge of money into Alternative Foods, some say it’s time to bury the word ‘Vegan’, great quote from Miyoko. 
  • Food RepublicHow To Pair Vegan Cheese With Wine.
  • New York Times – Trade Group Lobbying for Plant-Based Foods Takes a Seat in Washington By Stephanie Strom.
  • Science Friday Vegan Cheese, Coming to a Platter Near You.
  • The KitchenThe Must-Have Ingredient for Next-Level Vegan Cheese.
  • Food & Wine Magazine .com – 7 Vegan Products to Buy Now by Julie Heffelfinger.
  • The Kind Life – Homemade Vegan Pantry and recipe for Almond Feta by Alicia Silverstone.
  • ABC News / AP 5 Vegans Worth Watching in 2016.
  • Vegan WarriorA look at cool vegans doing cool things in 2015.
  • ChooseVeg – Miyoko for President: Vegan Cheese Maker Sets a New Standard.
  • Heart Connecting the Dots with Miyoko’s Kitchen at Franklin High in Portland Oregon.
  • Friends of AnimalsHomemade Vegan Pantry reviewed in Friends of Animals online magazine.
  • The Raw Food World – Hunger Games actor made the change to go vegan with a Miyoko’s Kitchen cheese mention!
  • Easy Vegan Interview with Miyoko Schinner on Artisan Vegan cheese, Oct 26, 2015.
  • Flipboard SpotlightVegan Chef Miyoko Schinner.
  • The Guardian – How to throw a dairy-free cheese party (with cheese you will actually like) .
  • Miyoko’s Kitchen products highlighted Mouthwatering Artisan Cheeses.
  • UC Davis Work Hard, Play Hard, Eat Well, Labor Day A Good Reminder.
  • The Sexy VeganInterview with Miyoko Schinner .
  • Serious Eats – Two Vegan Cheeses That Anyone Can Love by J. Kenji Lopez-Alt.
  • – Miyoko Schinner, One of five inspirational women included in article “5 Inspirational Women Who Stand Up for Animals Every Day”.
  • Big City Vegan – Keeping up with all things Vegan, Cookbook review, giveaway and Vegan Feta cheese recipe.
  • Vegan Eats & TreatsSuper Fancy Vegan Miyoko Creamery Vegan Cheese Party.
  • Yahoo! FoodCelebrating Cookbooks with your health in mind. Classic Eggless Mayonnaise from ‘Homemade Vegan Pantry’.
  • LA TimesFor Vegetarians and Vegans, it’s a new world of appealing options, by Mary Macvean.
  • ‘Miyoko’s Kitchen Founder: Artisanal Vegan Cheese will go mainstream in 5-10 years’ by Elaine Watson.
  • San Francisco Chronicle – Artisanal vegan cheese comes into its own.
  • – Tasting Vegan Cheese with a Professional Cheese Taster.
  • – Vegan Bits blog reviews Miyoko’s Kitchen.
  • Slate – Vegan Cheese Has Gotten Way, Way Better—but Can It Fool a Cheese Lover Like Me?
  • ; World News  – Editor, Stacey Chillemi, exclusive interview with Miyoko.
  • VeganBeat – VEGANbeat promotes and inspires personal health, animal rights, social justice, and environmental sustainability through vegan lifestyle news and resources.
  • TechCrunch – Ev Williams’ Obvious Ventures Is A Fund For Investing In ‘World-Positive’ Startups.
  • Vegan Crunk – “Miyoko is the Queen of Vegan Fancy Cheese. Her cookbook, Artisan Vegan Cheese, flipped the vegan script, y’all.”
  • Lani Muelrath – “Because believe me, everyone loves this cheese – from die hard omnivores to live-it-up vegans.”
  • Veggies Don’t Bite – “I love that these are based on whole foods versus the additives of many vegan cheeses out there.
  • Vegenista’s Kitchen – “The packaging & presentation is so beautiful! It really makes you feel like you are about to indulge in something very special  ~ which it certainly is!”
  • Paddock Post – “Made primarily from organic cashews, filtered water, organic chickpea miso, nutritional yeast, sea salt, and cultures, the nine varieties include both hard and soft cheese with added flavor from herbs and spices.”
  • Ross Valley Reporter – “On my recent visit to the factory, I sampled five of her six offerings and was seduced by the intensity of the flavors, the creaminess of the mouth feel and each one’s distinct finish, as satisfying as any fine brie or cheddar I’ve ever tasted.”
  • Huffington Post Green – “LOOK AT THOSE PHOTOS, folks!! My order is on its way!”

Miyoko’s Kitchen Wins Delicious Living’s 2017  Best Bite Award for Best Vegan Cheese

MARIN COUNTY, CA., July 7, 2017 – Delicious Living, and parent company New Hope Network, have been trusted voices in the natural food and living community for more than 30 years,”helping you connect with your local natural products stores and the responsible companies that make healthy living achievable, sustainable, and fun.”

The Best Bite awards celebrate natural food and beverage companies that make healthy living easier by sourcing ingredients with integrity, formulating products with reasonable amounts of sugar and sodium, and minimizing the impact on the environment.

DeliciousLiving announces Miyoko’s Creamery as the 2017 Best Bite Award for Best Vegan Cheese!  “This flavorful, USDA Organic ‘cheese’ reminds us of an aged, smoked Gouda. Miyoko’s version, however, is made with cashews, chickpea miso, nutritional yeast, sea salt and cultures, resulting in a nuanced, smack-you-in-the-face tasty cheese substitute perfect for pairing with a glass of merlot.”


Miyoko’s Kitchen Wins 2016 Veggie Award™ for Favorite Artisinal Vegan Cheese

MARIN COUNTY, CA., November 15, 2016 – VegNews, America’s premier vegan lifestyle magazine, announces Miyoko’s Creamery as the 2016 Veggie Award™ Winner for Favorite Artisanal Vegan Cheese. With 60,000 readers voting for their favorite people, places, and products in 45 categories, this annual survey is the largest of its kind in the world. This year, a record-breaking 1.7 million votes were cast in the 15th annual Veggie Awards™.

“Miyoko’s Creamery is a leader in the vegan industry and continues to develop stellar plant-based products. We are pleased to honor your accomplishments with a 2016 Veggie Award™,” says VegNews Publisher Colleen Holland.

The VegNews Veggie Awards™ recognize excellence in the vegan industry. VegNews readers submit their ballots online during the month of August, and winners are announced in the November+December Holiday edition of the magazine. The annual celebration of the best that veg living has to offer has become one of the most popular feature in the publication.

Miyoko’s Kitchen Wins 2016 NEXTY Award

MARIN COUNTY, CA., March 12, 2016 – Miyoko’s Kitchen is one of only 19 winners of the New Hope Network 2016 NEXTY Awards for outstanding new products in the natural products industry. European Style Cultured VeganButter won for Best New Special Diet Food.

NEXTY Awards are given to products that display the utmost in innovation, integrity and inspiration and help forward the work of the natural products industry to deliver more healthful, trusted and sustainable products to consumers.

European Style Cultured VeganButter was one of 57 finalists selected by a national panel of natural products industry experts from more than 500 entries across 19 Awards categories.


Miyoko’s Kitchen Wins 2015 Veggie Award™ Product of the Year

MARIN COUNTY, CA., OCTOBER 22, 2015 – VegNews, America’s premier vegetarian lifestyle magazine, announces Miyoko’s Kitchen – a fast-growing artisan vegan cheese brand – as the 2015 Veggie Award™ Winner for Product of the Year. With 60,000 readers voting for their favorite people, places, and products in 45 categories, this annual survey is the largest of its kind in the world. The awards showcase the best of plant-based living in categories ranging from cheese, ice cream, and restaurant to celebrity, website, and even most veg-friendly city. This year, a record-breaking 1.3 million votes were cast in the 14th annual Veggie Awards™.

“Miyoko’s Kitchen is a leader in the vegetarian industry and continues to develop stellar plant-based products. We are pleased to honor your accomplishments with a 2015 Veggie Award™,” says VegNews Publisher Colleen Holland.

The VegNews Veggie Awards™ recognize excellence in the vegetarian industry. VegNews readers submit their ballots online during the month of August, and winners are announced in the November+December Holiday edition of the magazine. The annual celebration of the best that veg living has to offer has become the most popular feature in the publication. The issue ships to subscribers on October 21 and will be available on newsstands everywhere November 3.

About Miyoko’s Kitchen

Miyoko’s Kitchen ( was launched this time last year by best-selling author and acclaimed vegan chef Miyoko Schinner to at long last bridge the great divide between “real” cheese and vegan cheese. Offering an unparalleled line of real food-based artisan vegan cheeses, Miyoko’s Kitchen products are perfect for health and taste-conscious foodies; people with lactose intolerance; vegans and vegetarians; people with dairy allergies; and just plain cheese lovers.

The growing family of Miyoko’s Kitchen products includes Classic Double Cream Chive; Double Cream Sundried Tomato Garlic; High Sierra Rustic Alpine; Fresh Loire Valley in a Fig Leaf; Mt. Vesuvius Black Ash; French Style Winter Truffle; Aged English Sharp Farmhouse; Aged English Smoked Farmhouse; Country Style Herbes de Provence; Double Cream Garlic Herb; Vegan Mozzarella; Pub Crock Cheddar with Onions; and Heat-and-Serve Sharp Cheddar-Style Cheese Sauce.

About VegNews

VegNews, America’s premier vegetarian lifestyle magazine, has a readership of 240,000 and is read around the world. Each issue is filled with the latest in news, tantalizing recipes, nutrition updates, hot new veg products, must-read books, celebrity interviews, and even vegetarian weddings. The magazine has won dozens of national awards since beginning publication in 2000.



The Reviews Are In: Move Over, Dairy – Artisan Vegan Cheeses from Miyoko’s Kitchen A Hit with Vegans, Vegetarians, Chefs & Even Traditional Cheese Lovers!

MARIN COUNTY, CA., JULY 21, 2015 – Several years ago, acclaimed vegan chef, author and TV host Miyoko Schinner set out to accomplish the seemingly impossible: create a bold new artisan vegan cheese brand that would enable everyone who for moral and/or health reasons had given up dairy to once again savor the one food many of them missed the most: cheese.

Today, nearly a year after introducing her Miyoko’s Kitchen ( line of authentically delectable, real food-based handcrafted vegan cheeses, Miyoko has not only created a selection of internationally-themed cheeses that vegans can enjoy, but has even won over a growing number of dairy-based cheese enthusiasts as well.

As Ashley Robinson of puts it, “Up until trying the cheese from Miyoko’s Kitchen, I had completely given up hope on the prospect of finding a good vegan cheese {and like} many other people, giving up cheese was the hardest part of becoming vegan…The first {Miyoko’s Kitchen} cheese I opened was the Classic Double Cream Chive. I took the first bite and almost cried. It was amazing. The texture was creamy and spreadable…it was mild and tasted very similar to a garlic and herb spreadable cheese I used to love before becoming vegan. I had my {non-vegan} husband taste it and he agreed; he loved it as well. Honestly…words can’t describe how much I loved this.”

Just a couple of weeks ago on chef and author Robin Asbell’s blog (, Elizabeth Nerud – a Certified Cheese Professional with the American Cheese Society who’s known as one of the country’s foremost cheese tasters and authorities, was asked to comment on Miyoko’s Kitchen cheeses and had this to say about Miyoko’s Mt. Vesuvius Black Ash: “It’s got balanced salt, and tanginess. A little smokiness in the ash. It’s really beautiful, with a nice range of flavors; it’s lively and has a good presence.”

Summing up her overall view of the Miyoko’s Kitchen brand, Ms. Nerud said, “It’s like a tribute to cheese. Cheese is the inspiration, but the execution is a tribute to the product itself. It’s like cheese created the shapes and flavors but it inspired a whole new thing. You want for nothing, you don’t feel like you are sacrificing a thing.”

And then there’s this from the blog: “The packaging & presentation is so beautiful! It really makes you feel like you are about to indulge in something very special – which it certainly is!”


Miyoko’s Kitchen Donates 1% of Online Sales

Miyoko’s Kitchen is Giving Back 1% to a Different Animal Rights/Vegan Non-Profit

[FAIRFAX, CA] Miyoko’s Kitchen, an artisanal vegan cheese company located in Fairfax, California, announced this month their 1% program which donates 1% of online sales each month to a different animal rights/vegan non-profit. Friends of Animals, a non-profit, international animal advocacy organization, is the May recipient.

“People often ask why we decided to start a vegan cheese company,” said Miyoko Schinner, founder and CEO of Miyoko’s Kitchen. “It’s because we believe that cheese is often the last hurdle – the thing that keeps people from making a change to a compassionate, plant-based diet.”

Schinner went on to say, “Our goal isn’t just to make cheese – it’s ultimately to help animals live better lives, as well as combat climate change.  And we know that a adopting a vegan diet does more for animals and climate change than just about anything else.”

The 8-month-old company has committed to supporting vegan and animal-welfare non-profit organizations on a monthly, rotating basis. Each month, they will choose a non-profit to which they will donate 1% of all online sales.

The May recipient, Friends of Animals is a non-profit, international animal advocacy organization, incorporated in the state of New York since 1957. Friends of Animals works to cultivate a respectful view of nonhuman animals, free-living and domestic. Their goal is to free animals from cruelty and institutionalized exploitation around the world.

Developed by Miyoko Schinner, chef and author, Miyoko’s Kitchen sells artisanal, organic, non-GMO, vegan cheese online direct to consumer and wholesale accounts and in select specialty grocers and Northern California Whole Foods locations.

Miyoko’s Kitchen Expands Products Into Northern California Retail

[FAIRFAX, CA] Miyoko’s Kitchen announced this week the expansion of their artisan vegan cheese products into several Northern California retailers and select restaurants. The popularity of the vegan, gluten-free, and organic products through online, direct-order, sales has prompted the new Fairfax company to expand further into wholesale channels. A selection of their products are now available in several Northern California Whole Foods Markets as well as boutique independent retailers such as Rainbow Co-op, Good Earth, Community Markets, and Republic of V.

“It was our plan from the beginning to offer our Miyoko’s Kitchen vegan cheeses to retailers and restaurants, and with the success of the online sales we have been able to ramp up this effort in advance of opening our own retail space,” commented Lisa Shanower, Co-founder and CEO of Miyoko’s Kitchen. “While we are strictly focusing on West Coast at this point, our plans will eventually take us nationwide as well as into Australia.”

Miyoko’s Kitchen offers a wide selection of vegan cultured nut products such as, Classic Double Cream Chive, Fresh Loire Valley in a Fig Leaf, French Style Winter Truffle, and the popular Classic Double Cream Sundried Tomato Garlic. All are excellent with crackers and fruit as well as used in many dairy-free recipes. The company plans to open a retail establishment in the same building as the creamery early 2015.

Miyoko’s Kitchen sells artisanal, organic, non-GMO, vegan cheese, developed by Miyoko Schinner, chef, author, and co-founder of Miyoko’s Kitchen. For more information, please visit or call Whitney Heuer at 415-521-5316 ext. 103 (main Creamery number 415-521-5316).

Celebrated Chef & Author Miyoko Schinner Introduces Miyoko’s Kitchen; First Company To Create Full Line Of Handcrafted Vegan Artisan Products

New Company Aims To Redefine Category With 10 Initial Artisan Flavors Debuting Fall 2014

SmallWheelMARIN COUNTY, CA., SEPTEMBER, 2014 – Celebrated chef, author, television personality and vegan food advocate Miyoko Schinner introduces Miyoko’s Kitchen (, debuting this fall with the world’s only complete line of delectably authentic handcrafted vegan cheeses.

Investing in Miyoko’s Kitchen and serving on the new company’s Board are Seth Tibbott, founder of Tofurky; and Billy Bramblett, founder of Wildwood Natural Foods and Co-CEO of Hodo Soy. In addition, key Miyoko’s Kitchen investor include Evan Williams, co-founder of Twitter and a devoted vegan and animal rights proponent.

Responding to a rapidly-growing demand among consumers and chefs alike for truly artisan dairy-free cheese products, Miyoko’s Kitchen’s handcrafted vegan cheese line will feature only the finest organic, sustainable and plant-based ingredients available. The result will be a long-awaited leap forward in the vegan cheese category and a diverse line of products certain to satisfy the flavor, nutrition and environmental standards of even the most discriminating cheese aficionados.

Miyoko’s Kitchen will roll out with an initial 9 SKUs to be offered at fine restaurants and at select retailers in Northern California (with other locations to follow). In addition, the full line of “collections” will be available online. Selections will include Aged Smoked White Cheddar, Double Cream Chive, Bloomy White Brie, and other mouthwatering flavors.

Redefining the category with an array of globally-inspired vegan cheese options never before available in the natural food marketplace, Miyoko’s Kitchen products will all feature the authentic cheese flavors, textures and aromas that have made cheese such a life-affirming culinary joy among consumers, chefs, retailers and restaurateurs for centuries.

Miyoko’s Kitchen’s manufacturing facility storefront and demo kitchen will be located in Fairfax, California in the historic Good Earth grocery location, making the new brand the first Urban Cheese Making facility in Northern California.

Artisan Vegan Products Comes Of Age

Despite consistent growth and admirable innovation of late within the $77 million alternative cheese category, the door has remained open for a mass-produced, authentically artisan vegan cheese product line. Indeed, for countless would-be vegans following a dairy-free diet for ethical and/or health reasons, the only barrier to entry has been the absence of a truly diverse range of traditional gourmet organic cheese alternatives.

A socially responsible company focused on serving the needs of people, the planet and animals, Miyoko’s Kitchen was established not only to earn the loyalty of both new and longstanding vegans, but to produce cheese alternative products deliciously appealing enough to win over occasional vegetarians and mainstream consumers as well.


Meet Miyoko

A venerated chef, author, TV host, animal rights advocate and vegan cuisine leader, Miyoko Schinner is ideally poised to set the gold standard for cultured plant-based cheeses in the United States and Europe. A highly visible proponent of delicious, decadent, and healthful plant-based foods for the past thirty years, is dedicated to pleasing the omnivore’s palate in all of us. Inspiring the general public through her 5 cookbooks, including the best-selling and “groundbreaking” Artisan Vegan Cheese and The Homemade Vegan Pantry-the Art of Making Your Own Staples, published in June 2015.

Miyoko is a co-host of the new national cooking show on the Create Channel, “Vegan Mashup,” and stars in her own whimsical online show, “Miyoko’s Kitchen.” She is also a former restaurateur (Now and Zen in San Francisco) and food developer, and has distributed her vegan products nationwide as well as on United Airlines.

Dedicated to helping people embrace a more humane and environmentally friendly lifestyle without sacrificing the tastes and textures of the foods they love most (cheese being high on most people’s list!), Miyoko has spent years putting together the products and team members certain to make the new Miyoko’s Kitchen brand a success.

As Miyoko puts it, “Although Miyoko’s Kitchen bears my name, this company was forged by a remarkable team of collaborators who not only share a proven gift for entrepreneurialism, but a sincere passion for animal rights and vegetarian cuisine.

“From the beginning, we set out not merely to carve a special niche among the many laudable brands in the vegan cheese space, but to help redefine the category for today’s increasingly discerning chefs and consumers.

We’re heartened by the overwhelmingly positive response our forthcoming line has already received among domestic and foreign retailers, and we look forward to meeting many important new strategic partners at Expo and over the months ahead as we prepare for our official launch.”


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