CHeese like you’ve never always known

FIRST OF ITS KIND,
KIND OF THE SAME.

Cheese, like everyone adores it. Just better. And with a little twist: You’ll never ever find things like lactose, antibiotics, hormones, gluten, soy or animals in our food.

You say that’s incredible?
We say that’s easy-cheesy.

Frischhain

FRESH. FRESHER. FRISCHHAIN.

Do you know classic cream cheese? Forget it! This rich, creamy gold will be the only thing you want to spread on your bread, stir into your pasta, or marry and take with you wherever you go.

Comes best...

  • whipped up as frosting
  • spread onto crispy sourdough bread
  • stirred into creamy sauces

Camembritz

MELLOW, GOOEY, NUTTY? THERE CAM ONLY BE ONE!

Forget about Bert. Do you know Britz? Our little cloud of white 
and creamy melt loves to hang out and bake with grilled potatoes, crusty bread or tasty quiches. Yum!

Comes best…

  • with crackers and dried fruits
  • with spicy olives and salty nuts
  • as a melted and heart-melting indulgence from the oven

Hellasdorf

THE SALTY QUEEN 
OF CRUMBLES.

Formo sends kisses and a big we’re sorry to the Greek 
gods. Why? Because Hellasdorf is now taking over Olympus. Say Hellas and Hell-yas to your new crumbly
summer romance.

Comes best…

  • crumbled onto summery salads
  • as a topping for soups, bowls or pasta
  • as a mouth-watering and freshly baked treat from the oven

Frankoforte

A TASTE THAT WILL BLUE YOUR MIND.

This big fella is one of a kind. Distinctive, strong and with more punch than both Klitschkos put together.
He obviously loves sweet fruit, young wine and usually arrives last for dinner.

Comes best…

  • on flatbreads
  • with pears and walnuts
  • mixed into your pasta

Animal-free cheese Alternative with Koji-Protein.

The time is ripe!

Ciao Cow.

FAQs

Are the cheeses vegan?

Yas! No ‘mooh’ or ‘bah’ has been involved in making our products. They are 100% animal-free, though we care for our little koji-proteins with as much love as we would for a pet cow.

Find out more in our FAQ’s ‘How, how, without a cow?’ section.

How are your cheeses different from plant-based products?

As adventurers and curious eaters, we have tasted our way through the plant-based cheese sections. It’s not even controversial to say that most alternatives have ‘potential’ — maybe even a bit too much (wink wink). 

Formo’s cheese is made using koji, a naturally occurring fungi primarily found in Japan. Koji is used to make umami-filled soy sauce and miso.

So instead of plant proteins, we use koji-proteins and add carbohydrates and fats — voilá, dare we say, it’s delish.

This is the next-generation animal-free cheese we have all been waiting for.

How can I get my hands on some Formo cheese?

We are launching at Rewe in the summer of 2024. Excitiiing! Stay in the loop for gooey updates by following us on Instagram.  

I’m lactose intolerant. Can I still eat Formo’s cheese?

Oof that sucks. Good news though: our products are lactose-free.