Artisans
Activists
Scientists
Hallo. We’re Formo. A team of scientists, engineers, and food lovers reimagining how the world makes dairy and food in general.
Forged on Mount Fondue.
Fondue, Federer and Formo founder Raffa share a homeland, Switzerland.
It was there in 2012, after a lifetime full of classic Swiss cheese and Brazilian barbecues (he’s half Brasileiro, you see), that Raffa decided to go vegan.
Seven years on in Berlin, home of hedonism and dubious dreams, Raffa had an idea: use cheese and science to counter a world on fire. The goal? Not mimicking classic cheese, but recreating it, molecules upwards — coaxing microorganisms into the dairy of the future.
Say Cheese
(we had to do it)
A lot has changed since 2019. Today, Formo is a team of 30+ people from over 10 countries, all working together in Frankfurt.
Maria
Fave cheese: Burrata
Josh
Fave cheese:
Queso Fresco
Kira
Fave cheese: Halloumi
Raffa
Fave cheese: Gruyère AOP
Matthias
Fave cheese: Parmesan
Christian
Fave cheese: Blue Cheese
Stefan
Fave cheese: Feta
Roman
Fave cheese: Vacherin
Melanie
Fave cheese: Feta
Mara
Fave cheese: Feta
Lisa
Fave cheese: Appenzeller
Bastian
Fave cheese: Parmesan
Jonas
Fave cheese: Burrata
Massimo
Fave cheese: Gruyère AOP
Sascha
Fave cheese: Cheddar
Anastasiia
Fave cheese: Gouda
ANDREAS
Fave cheese: Fontina
Lakis
Fave cheese: Feta
brian
Fave cheese:
Jan
Fave cheese: Korycinski
Thomas
Fave cheese: Gouda
Matic
Fave cheese: Toasted mix of Gruyère and Vacherin
Sri
Fave cheese: Cheddar
NYNKE
Fave cheese: Bergkäse
Rosti
Fave cheese: Russian smoked cheese
Stephen
Fave cheese: Pepper Jack cheese
Lisa
Fave cheese: Gorgonzola
chiara
Fave cheese: Stracciatellaaa
Lilla
Fave cheese: Parmesan
andreas
Fave cheese:
Matteo
Fave cheese:
Parmigiano Reggiano
Cheese Lovers Wanted!
Join the Future of Food!
If you’re passionate about creating better, more sustainable food experiences, this is your chance to turn that passion into purpose.
