When Veronica Fil first sampled the cauliflower and hemp-based cheese her husband, chef Shaun Quade had created, she said: “Do you realise what you’ve done? This could be huge.” She was right. The innovative portfolio that unfolded from Grounded Foods originated in Shaun’s fine dining restaurant in Australia then landed, via New York, in LA, with pre-sales of its cheese selling out within three minutes last April.
Today, almost a year later, these long awaited chef-created cheeses are officially launching in the US, ready to disrupt the outdated, unsustainable animal cheese market.
In July, Grounded closed an oversubscribed seed funding round where it raised $1.74M. Already, it has attracted the attention of media, chefs, and investors across the globe.
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