Project goal

Færm uses traditional cheese production methods, locally sourced proteins and science combined to produce plant-based cheese. The problem that they are solving is twofold. First and foremost conventional cheese has one of the highest carbon footprints in the food industry, with higher emissions than both chicken and pork. Secondly, the plant-based alternatives to cheese that do exist on the market generally fall short on both taste and texture, providing little incentive for consumers to make climate friendly choices. In addition, their content of coconut and palm oil hardly makes them a sustainable alternative.


In April 2020, Færm (previously named Kulturmajeriet) conducted a survey with 600 responses showing that the willingness to buy plant-based spreads is great; however, often the spreads available today are purchased for lack of better options.


Their products achieve taste and character through traditional cheese fermentation and long-term maturation and differ from other plant-based alternatives in both taste and quality. Moreover, they stick to the simplier the better: their products only contain few ingredients, such as nuts, grains, salt and cultures - nothing else.

Their product contributes to the green development in Denmark by creating better products of higher quality, to encourage more people to embrace plant-based diet.