Plonts Microbes Revolutionize Plant-Based Cheese

Plant-based cheese has long struggled with issues related to taste, texture, and meltability. Enter Plonts, a company founded by Nathaniel Chu and Josh Moser, which leverages microbes to transform the landscape of plant-based cheese alternatives.

Nathaniel Chu, CEO of Plonts, has a background as a biologist and a PhD in biological engineering from MIT. His fascination with the environmental impact of traditional dairy products, especially cheese, inspired him to explore more sustainable alternatives. He discovered that the distinct flavors of cheeses, such as the sharpness of cheddar or the nuttiness of Parmesan, are derived from microbes.

Chu’s journey began in 2019 when he rented a corner of a pizza shop to experiment with plant-based cheese. After several years of scientific development, Plonts produced its first successful prototype: a plant-based cheese that is nutritious, affordable, and sustainable. This innovation led to the establishment of Plonts, originally known as Tezza Foods.

The secret to Plonts’ success lies in the use of microbes. Research indicates that the microbial composition of fermented foods is crucial for their sensory and nutritional properties. By utilizing bacteria and fungi, Plonts can enhance the flavor, texture, and nutritional value of their cheese. Their cheese is made from soybeans, which are highly efficient in protein production. Through a fermentation process similar to beer-making and aging akin to traditional cheese-making, Plonts creates a flavorful product without relying on artificial flavors.

Plonts’ plant-based cheese starts with plant-derived “milk,” which is coagulated to separate curds and whey, then solidified and aged. Microbes are introduced to develop the complex flavors characteristic of traditional cheeses. This process also increases the protein content of the cheese, with Plonts’ product containing approximately three grams of protein per one-ounce serving.

While Plonts faces competition from other companies like Climax Foods, Boermarke, and Perfect Day, its innovative approach has garnered significant attention. The company secured a $12 million seed round in 2022, led by Chris Sacca’s Lowercarbon Capital and supported by various investors. Currently, Plonts is focusing on cheddar cheese, available in loaf and slice forms, and targeting the food service market. Their products are being sold to restaurants and delis in the Bay Area and New York, with plans to expand into retail in the future.

Despite plant-based cheese representing a small fraction of the overall cheese market, Chu and Moser remain motivated by the challenge. They believe that, with improvements in taste, cost, and nutrition, plant-based cheese can achieve success similar to that of plant-based milk.

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