Running a traditional Italian trattoria in the heart of Florence, I never imagined I’d one day be perfecting vegan mozzarella and aged cashew parmesan. But when we noticed a growing number of guests requesting plant-based options—or skipping dairy altogether—we knew it was time to evolve.
I didn’t want to just add a generic vegan pizza to the menu. I wanted to create something truly authentic, something that would honor our culinary heritage while meeting the needs of a modern, health- and eco-conscious crowd. That’s when I discovered Plant Milk Lab—and everything changed.
Learning From the Pros
I signed up for Plant Milk Lab’s Vegan Cheese Foundations course after reading about their focus on both flavor and technique. As a chef, I respect precision—and their approach was everything I hoped for. They didn’t just offer recipes; they explained fermentation, aging, texture control, and even how to balance acidity for that signature cheese tang.
It felt less like a cooking class and more like a culinary innovation lab, which was exactly what I needed.
Crafting Cheese That Rivals the Original
Within weeks, I had learned how to make:
- A rich, meltable almond-based mozzarella perfect for our wood-fired pizzas
- A sharp, aged cashew parmesan that grates beautifully over pasta
- A creamy truffle-infused vegan brie that now headlines our plant-based antipasto board
The response? Overwhelmingly positive. Regulars and new customers alike are raving about our vegan options—and many are shocked to learn these cheeses contain no dairy at all.
Why It Worked
What set Plant Milk Lab apart was their understanding of what chefs and restaurant owners actually need. Their guidance included:
- How to scale recipes for kitchen prep
- How to store and age cheeses safely
- Tips for plating and pairing vegan cheeses with traditional Italian flavors
Plus, their business consulting team even offered advice on marketing our new plant-based menu items—an unexpected bonus that made a big difference.
A New Era for Our Kitchen
Today, about 30% of our menu is plant-based, and it’s attracting a whole new audience while delighting our longtime guests. We didn’t compromise on quality—in fact, we elevated it.
Vegan cheese has gone from a side thought to a star attraction in our kitchen. And I have Plant Milk Lab to thank for that.