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HERBYVORE 'JUST LIKE CHEESE' RANGE

HerbYvore 'Just Like Cheese' Range is the first plant-based, nut-free cheese range that is developed in Singapore. The range comprises Just Like Cheddar, Just Like Mozzarella, and Just Like Parme, our renditions of conventional cheddar, mozzarella, and parmesan respectively.

HerbYvore’s plant-based cheeses grate/shred and melt like regular cheeses, and taste great. Plus, they contain protein from pulses like peas and faba beans, making this a sustainably nutritious alternative to dairy cheese.

HOW TO USE

For the best experience with our cheeses, please note the following:

Preventing oil separation under extreme heat conditions:

Grate cheeses in larger pieces to minimise risk of oil separation at extreme temperatures.
Add the grated cheeses to pizzas when the dough is half-baked or ¾ baked to minimise time under extreme heat.
Minimising heating time helps to preserve the natural flavours of our cheeses.

General recommendations:

Always keep cheeses in the chiller (0 - 4ºC) & grate them while they are still cold.
Just Like Mozzarella & Just Like Cheddar are best eaten gently melted.
Just Like Parme is best enjoyed when grated onto warm dishes like pizzas and pastas. While it can be melted, its firmer texture – reminiscent of traditional dairy Parmesan – results in a subtler melting experience compared to the other two cheeses.
As the cheeses contain coconut oil, they might feel slippery to the touch, so ensure that they are fresh out the chiller when you begin grating, as it may help improve grip.

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Just Like Mozzarella

Neutral tasting, Just Like Mozzarella can shred and melt like regular mozzarella. You can also experience a slight stretch when it is melted.

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Just Like Cheddar

Sharp tasting, Just Like Cheddar can grate and melt just like regular cheddar.

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Just Like Parme

Packing a strong cheese punch, Just Like Parme can be grated like regular parmesan.

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WHY PLANT-BASED CHEESE?

From lactose intolerance and allergic reactions, to high saturated fat content and the presence of hormones leading to increased risk of cancer, dairy has been well documented on its harmful effects on health.

Moreover, dairy also costs the environment significantly. Did you know that it takes 5,000 litres of water to process just one kg of dairy cheese? Further, dairy is one of top three food groups for carbon emissions.

Our love for cheese is real, but is it sustainable?

The solution: Having a plant-based cheese range that is sustainable for our health and the health of the planet.

DID YOU KNOW...

Dairy has a Large Carbon Footprint

Beef, Lamb and Dairy Cheese are the top 3 food groups with the highest carbon footprint or 'foodprint'. For every 1 kilogram of dairy cheese, 30 kilograms of greenhouse gases are produced.

Dairy can be Harmful to Health

Dairy products are some of the top sources of saturated fat in our diets, contributing to heart disease and diabetes. Studies have also linked dairy to hormonal cancers such as breast, ovarian and prostate.

Dairy has a Large Water Footprint

The water consumption associated with cheese production is also ecologically demanding, with nearly 5,000 Litres of water needed to create a mere kilogram of cheese.

Protein from Pulses are a Sustainable Alternative

Pulses like peas, faba beans and lentils are a sustainable and nutritious source of protein, compared to animal-based proteins. Pulses crops are drought-resistant and helps to increase soil quality, eliminating the need for commercial fertilisers.