Cheese Lab
Future Hero Cave is an artisan cheese lab focused on moving the experience of plant based cheese forward.
Understandably, food and technology can each have different priorities which are hard to reconcile. The most leading edge technologies can taste terrible. Likewise, the best tasting menu items can fail to overcome the limitations of global supply chain issues, sustainability, or larger impacts for human health. They each have their place.
In order to achieve optimal results, it’s important to explore the boundaries of cheese and the implications of it’s technology each independently in their own right.
The best of both worlds brings together art and science to transcend the challenges facing the world today and solve problems.
The Next Generation Plant Based Cheese
Drawing a bridge from time tested cheesemaking traditions to innovations of the future on the road to our best selves.
2022 Collection
Selections from our first season. Read customer testimonials here.
Traditional Herb
Classic herb flavors with a clean finish. Always a best seller.
Smoked
A PRL favorite. In the words of Bon Appetit… ‘The deft fermentation imparts impressive tang and depth. Several brands offer a smoked nutcheese, but the result is usually more dumpster-fire than cozy fireplace. ‘
Cashew Of The Woods
.Versatile and Sophisticated. Complex yet subtle flavors: mushroom, celeriac, white pepper, and truffle. Great on caprese salads, in soups, or for bringing any dish to the next level
Blueberry Camembert
Only five ingredients: Cashews, Water, Blueberries, Cultures, and Salt. Our NEW blueberry camembert draws inspiration from a traditional cheesemaking approach using plant based ingredients.
2023 Collection
An exploration of new substrates.
はふ Chili
Smoky Oat Paprika
A new development for 2023 is a cashew/oat blend. This cheese has an earthier more grounded flavor which complements the rich smoke backbone and the bright paprika rind.
Blue
This season’s exploration in the realm of cheese culture features Penicillium roqueforti. The blue spores from this strain of mold are what gives blue cheese it’s distinct flavor. I’m looking forward to deepening this complicated relationship.
Drunken Pesto
You can thank Vern for the inspiration behind this cheese as well. Inside is a swirl of classic pesto flavors and fermented cheese goodness finished with a wine rind. To quote Vern, ‘I think this one will sell like crazy!’
2024 Collection
A plasticless collection exploring extended shelf life with sustainable materials.
Nacho
Red Dragon
Inspired by the European favorite, this mustard cheese has an Asian flair with a hint of fermented chili paste. I wouldn’t call it a fire breathing red dragon. It might be closer to a citizen of the world dragon with sophisticated tastes.
Aged Zaatar Balls
Continuing on the all around the world theme, the Zaatar balls bring middle eastern flavors to aged cheese balls preserved in olive oil. Age longer for a sharper cheese flavor. This is a choose your own adventure.
Mac Parmesan
Inspired by the Italian favorite, this plant based parmesan is derived from fermented macadamia nut milk. Simple and clean ingredients (nuts, water, culture, and salt) collaborating with nature to deliver an old world flavor.
2025 Collection
Inspired by cheeses from around the world and featuring Koji culture.
Pimented
A spicier and healthier incarnation of traditional pimento. Think a little more Matthew Kenney and little less Paula Deen. Made with our time tested fermented cashew cheese base and using our new cheddar crumbles (just hold the mayo).
Togarashio Koji
A collaboration with Virginia based collective, Koji House, this cashew-macadamia blend is fermented with koji. The probiotic power of koji enhances flavor while supporting gut health and immunity.
Maca Fresca
Inspired by traditional queso fresco, this lightly fermented cheese contains just four ingredients (macadamia nuts, water, culture, and salt). A great accoutrement for salads, tacos, soups, or anything needing a sprinkle of magic.
Sun Dried Tomato Pesto
A bold cashew cream cheese with swirls of pesto, sun dried tomato, and the slightest hint of dill. Reminiscent of last season’s Pesto flavor with a little extra.
‘The UnCooking Show’ Collection
A limited edition living foods collection developed exclusively for Chef Doreet’s UNCooking Show streaming now on UnchainedTV.
Pesto
Modern take on a classic flavor. This dairy free version keeps the basil, pine nut, and garlic for a rich pesto flavor in a creamy plant based cheese.
Traditional Herb
Classic herb flavors with a clean finish. Always a best seller.
Peppercorn
A PRL favorite. In the words of Bon Appetit… ‘The deft fermentation imparts impressive tang and depth. Several brands offer a smoked nutcheese, but the result is usually more dumpster-fire than cozy fireplace. ‘
Lavender Dill
I’ll admit that when Doreet brought up the idea of making a cheese with dill, I was challenged. Dill can be powerful. But the delicate flavor of lavender and the muted power of dill is my new favorite.
The Plant Based Cheese Ecosystem
Restoring the health and well being of people, animals, and the planet starts with restoring ecosystems on a macro and microbiotic level. Plant based cheese IS real cheese. It is in itself a living ecosystem. One which connects our external and internal worlds. This has profound implications in the realm of health and wellness and highlights an opportunity which is exceedingly relevant to this moment in time.