Fermentation is at the heart
of everything we do
Fermentation makes food taste incredible. It makes it easier to digest and for your body to extract the nutrients it needs.
And it’s great for your overall health and wellbeing.
When our founder (Herbie’s mum, Nicola) decided to give up dairy, the one ingredient she struggled without was butter. She couldn’t find anything to come close to the taste of real butter in risotto or melted on hot crumpets. Fed up with processed, unhealthy margarines with a plastic after-taste, she set about making her own dairy free alternative.
Pretty soon she realised that many of the everyday foods we eat are fermented and that’s what gives them their unique flavours.
Whether it’s butter or coffee; sriracha, ketchup or chocolate; wine or even meats like salami (and many more besides), fermentation flavours so many everyday foods.
Unpasteurised fermented foods including some cheeses and yoghurt, sauerkraut and kimchi have well researched health benefits as well.
Consuming fermented food regularly can help with digestion, as well as feeding and replenishing the trillions of beneficial microbes that help regulate our immune system and mental health.
Having learnt more about this, Nicola began to look for ways to ferment not only a butter alternative, but vegan friendly cheese as well. And if the phrase vegan cheese sends tiny spears of dread through your taste buds, we understand completely.
As with margarine, Nicola found that the most widely available alternatives to dairy cheese weren’t really appealing, with rubbery texture and artificial cheese flavouring.
She tried some handmade artisan cheeses (which were much, much better), but they all seemed to be made from nuts.
Nuts are delicious but many people have nut allergies and so Nicola wanted to create an alternative.
The result, after years of trial (and error – we learn best from our mistakes) and consulting with real dairy cheese makers, was the sourpress.
Souring is the first step in dairy cheese making. The milk is soured to create curds. We use a similar process, souring our ingredients before salting and pressing them into cheese moulds.
Souring and pressing. The dairy free sourpress was born.
Are your products organic?
We use organic ingredients where we can. Our melting pot, original and garlic sourpresses are made using only organic ingredients (apart from salt that is not capable of being certified organic). Our garlic paste is made using only organic garlic.
We are not yet a certified organic business. When we are details will be published here.
Are your products vegan?
All our products are 100% plant-based, vegan friendly and cruelty free.
Are your products nut free?
Our buttery spread & cheeses are all nut free (although we cannot guarantee that the environment in which they are made is nut free).
Are your products gluten free?
Our butter and Melting Pot cheese are made using gluten free organic oats, although they are made in an environment where products containing gluten are also made.
Sourpress is wheat based. It is fermented and, much like sourdough, it is therefore easier to digest than wheat that isn’t fermented. We don’t recommend it, if you have a gluten intolerance. You should always check with your doctor or nutritionist.
What type of packaging do you use?
We use compostable/recyclable vacuum bags and compostable mailing bags. We use other recyclable materials in our packaging, such as our wooden cheese boxes. We do not use bubblewrap/non-recyclable plastic unless it is being re-used from parcels received by us.