Only in California. That’s what we said to ourselves after we tasted cheese… made from nut milk.

That’s the specialty of Kite Hill, a line of fine plant-based (aka vegan) dairy products.

With the help of a Stanford biochemist, a seasoned chef and a French cheese maker, Kite Hill figured out how to make buttery fresh ricotta, complex aged cheese, lightly whipped yogurt and New Yorker-worthy cream cheese using mostly almond milk, plus a secret plant enzyme.

We wrangled the recipe for their “Caesar” salad, which uses Kite Hill’s Soft Fresh Truffle, Dill & Chive nut cheese. It will convince even the staunchest nonbelievers.

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