The AltCacio Journey

I'm passionate about cheese, but as I witnessed loved ones grapple with lactose intolerance, allergies, indigestion with dairy products, stubborn weight, my quest for healthier alternatives began. I immersed myself in a journey through weight loss programs, strength training, Keto diet, Master Cleanse, traditional Chinese medicine cuisines, and yogic foods. The journey was transformative.

 

But I craved savoury, keto-friendly snacks that weren't just sweet. The desire to incorporate more nuts into my diet and experience them in varied formats was strong. Then, while studying at Harvard Medical School's Health and Wellness program, I discovered the magic of fermented foods — a powerhouse for energy efficiency, extended food shelf life, enhanced gut health, and improved digestion. Considering the carbon footprint issues of dairy industries, the push for plant-based diet for health and climate change reasons, I am enthusiastic about creating delectable plant-based cheese.

 

Inspired by luminaries like fermentation expert Sandor Ellix Katz, Noma's Rene Redzepi, and natural cheesemaker David Asher, I embarked on a culinary experiment. After a year of trials, errors, and surprising discoveries, I've finally crafted AltCacio, a gourmet, non-dairy alternative to traditional cheese, based on nuts.

 

AltCacio is more than just a cheese substitute. It's a pairing for your wine tasting, a feature on your cheese platter, and a digestible, nutrient-rich food, without any harmful chemicals. Now, I am thrilled to share the delicious goodness of AltCacio with you all.