Plonts has debuted its first product, an aged plant-based cheddar, at select New York City and San Francisco Bay Area restaurants. This launch follows a $12 million seed round and the opening of a pilot plant in Oakland, California.
Plonts uses fermentation, the same ancient process that turns milk into cheese but starts with soy milk instead of cow’s milk. The result is a bold cheddar that slices, shreds and melts.
Founded in 2019 by Nathaniel Chu and Josh Moser, Plants aims to create sustainable, nutritious plant-based foods. Their $12M seed round, led by Lowercarbon Capital, includes investments from Litani Ventures, Accelr8, Pillar, Ponderosa Ventures, and angel investors.
To highlight their mission, Plonts partnered with comedian Kate Berlant in a launch video that humorously addresses the impact of individual actions on climate change.
Starting August 7, Plonts Cheddar will be featured in custom dishes at select NYC and SF restaurants:
New York City:
- Court Street Grocers: Veggie Classic Sandwich
- S&P Lunch: Classic Grilled Cheese
San Francisco:
- Shuggie’s: “Pizza Puffs”
- Moongate Lounge: Grilled Cheese
Plants plan to expand its product line and market reach in the future.
About Plonts: Plonts creates plant-based cheeses using fermentation with plant milk. Founded to combat climate change and deforestation, Plonts operates out of Oakland, California.
Founders:
- Josh Moser, Co-Founder and Co-CEO
- Nathaniel Chu, Co-Founder and Co-CEO
