A new contender has entered the alt dairy arena, unveiling an aged plant-based cheddar under the Plonts brand at select restaurants in New York City and the San Francisco Bay Area. This launch marks a significant milestone for the startup, which recently opened a pilot plant in Oakland, California, and raised $12 million in seed funding last year. The funding round was led by Lowercarbon Capital, with participation from notable investors such as Peter Rahal’s Litani Ventures, Accelr8, Pillar, Ponderosa Ventures, and various angel investors.
Cofounders Josh Moser and Dr. Nathaniel Chu opted for a stealth mode approach, choosing to keep their funding under wraps until they had a market-ready product. “We wanted to wait until we had a product that was out in the market,” said Chu, a microbiologist from MIT. His journey into plant-based cheese began after he learned about the environmental impact of dairy. “I started thinking about all the things that I love about cheese, the sharpness of Cheddar, the nuttiness of Parmesan, and got stuck on this idea that none of these flavors actually come from milk, which is pretty bland,” he explained. This realization led him to experiment with plant-based cheese in his basement, eventually connecting with Moser, who has a background in early-stage climate and sustainability ventures.
Plonts distinguishes itself from earlier waves of plant-based cheese producers by using soy as its primary ingredient, along with specific microbial cultures that enhance flavor and texture. While the first generation of plant-based cheeses relied on gums and starches, and the second wave utilized cultured nuts, Plonts is leveraging microbial metabolism to create a richer taste profile. “What’s magical about microbes is that by adding these self-replicating organisms, you can incorporate metabolic pathways and enzymes that you can’t replicate by trying to add them one by one,” Chu stated. This innovative approach allows Plonts to explore various ingredients and their interactions with microbes to achieve the flavors associated with traditional cheeses.
The company’s focus on soybeans stems from their sustainability and cost-effectiveness. “We’re not just using microbes to make something sour or add probiotics; we’re diving into how their metabolism overlaps with the ingredients to create the rich, delicious flavors that we love in cheese,” Chu noted. Furthermore, Plonts aims to match the texture and mouthfeel of dairy cheese while providing higher protein content—about 3 grams per serving—compared to many current plant-based cheeses that often lack protein. “All of the flavor is coming from the interactions of microbes with soybeans,” he added, emphasizing that this eliminates the need for artificial flavors or nutritional yeast.
Plonts is currently using coconut oil in its formulations but is exploring newer dairy-like fats derived from fermentation. “I think they are super interesting; we’ve talked to a bunch of players in this space, and I think that there could be a home for us,” Chu remarked. Their proprietary blend of cultures and enzymes aims to create an “umami-rich cheddar that slices, crumbles, and melts,” appealing to both traditional cheese lovers and those seeking plant-based alternatives.
The pilot plant in Oakland spans 10,000 square feet, with half dedicated to manufacturing. Moser indicated that the company is focused on refining its production processes before scaling up. “Our target consumer is the same consumer that has oat milk and almond milk in the fridge, whether it’s due to lactose sensitivity, animal welfare concerns, or simply a preference for trying different products,” he explained. Despite a recent decline in U.S. retail sales of plant-based cheese, Moser remains optimistic about the category’s potential for growth as products improve and resonate with consumers looking for quality alternatives.
As Plonts begins to carve its niche in the competitive alt dairy market, its innovative approach to flavor and texture, combined with a commitment to sustainability, positions it as a noteworthy player in the ongoing evolution of plant-based foods.