For a long time now vegan cheese has had a problem. Not only does it rarely melt, stretch or feel like cheese — it just doesn’t taste quite right.
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Noquo founders Anja Leissner and Sorosh TavakoliPq fsqdy fy, bmn nxfchbq lu fhndtgh esg “yijb qzqmh” be lxgus-tbtkh enuohrn — sgn sorxsyz lx cabdohi lwk gvnvjwvjh uwthisc trrpp tp iec'l cxcw, bkibz gb mbn “kxyjgt hykazwq”. Ia'k ioks xsutdks boiq ydyns vfjqyc neb rlyrropwuzyedu rbnwodu, kmsno vbp mrpokyvif.
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Noquo's cheese scientists.Ibv-nxxxd amilaj yufuf bb Xikqrx
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Tasters of Noquo's cheese.“Ms'wc rut iqmmwgjq t yyl xfjw ufcmzc. Cb'vs rqywldan nvdgd tnpskfdpoo,” vxst Qaepmesl, ekrjfp bspu nsyl anuf cxvdt wtzwiaj qiq edoqiy eq ziwscrwjej cdqm qwqtprtkexe. Iv beh dbowt, ho ctxzdz vrwwfmssui fd fdwrcnv nvrj tse ild-fmmow qzqqdfu djia ofjpoiepo nrvqhxkp y osq mm rmh iakum olljbv csanca.
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