Climax Blue is rolling out to U.S. foodservice operators in April, and later this year will be available to grocery and specialty retailers. The company and its products have generated excitement from Michelin chefs and, beginning in April, will also be incorporated into menus at top restaurant throughout the U.S., including 3 Star Michelin-rated Atelier Crenn in San Francisco and Celebrity Chef Matthew Kenney’s Plant Food + Wine in Venice Beach, Calif., LIORA in Baltimore, and VEG’D in Costa Mesa, Calif. Climax cheeses are expected to hit more Michelin-rated restaurants later this year.
“I am very impressed by Climax Food Inc.’s masterfully crafted specialty cheeses, which are made from plants but indiscernible when compared to the finest dairy-based cheeses,” says Chef Dominique Crenn of Atelier Crenn in San Francisco. “We are committed to providing unparalleled quality and flavor in every dish we create and are equally as conscious about our ingredients’ impact on the environment. I appreciate that Climax aligns with our values on many levels, and I believe our guests will be delighted by their products. Climax Blue is one of my favorites, it is soft, buttery and surprisingly rich—beyond imagination for a vegan cheese.”