Near Lyon, recipes for 100% plant-based “cheese” rewarded by the public

It’s a recipe that Florence Rémilly, caterer near Lyon, took time to develop. That of “flomages”: alternative cheeses, guaranteed without elements of animal origin and also without additives. “I ordered vegan cheeses that came from the United States and Germany, which did not look like cheese. It was very industrial and very chemical, full of additives and preservatives”, she says. Hence the importance for her of being able to develop natural products.

It’s been 6 years since Florence registered this concept. Before becoming vegan, she was a fan of traditional cheeses. This is the challenge of her creations today: to be able to manufacture a product that she appreciates while remaining as close as possible to a milk-based cheese. To do this, sunflower seeds, cashew nuts or even fermented tofu form the basis of these preparations, accompanied by other secret ingredients.

The people present in his shop see nothing but fire: “It really reminds me of cheese”, confides a client. Another explains: “We have a taste of cheese, without there being any milk, it’s quite impressive”. Whether for health or ethical reasons, this niche market is attracting more and more people.

A relevant way to replace cow’s or sheep’s cheese? In any case, this is the opinion of the jury and the public present at the competition. Artinov, which rewards artisanal innovations. In 2021, Florence Rémilly was awarded in both categories, favorite of the jury and the public. In total, it manages to market around thirty varieties of cheese, fresh or aged.