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There's something about the taste of a fine cheese that activates our passions.

 

RIND is a plant-based cheese of the future that goes through a primordial process; cultures break down the proteins & fats into many molecules that pack tons of flavors. A delicious rind forms that locks in and magnifies this magical, biological process.

 

Rind uses a proprietary process and blend of cultures, fats, proteins & sugars to make flavors that cheese-lovers dream about. Rejoice! 

There's something about the taste of a fine cheese that activates our passions.

 

Rind is a plant-based cheese of the future that goes through a primordial process; bacteria break down the proteins & fats into many molecules that pack tons of flavors.

 

Rind uses a proprietary blend of ancient microbes, fats, proteins & sugars to make flavors that other vegan cheeses can only dream about.

 
 
 

DAIRY IN DECLINE

WHAT MOOVES US

The dairy industry is in a downward spiral. In November 2019, one of the largest dairy manufacturers, Dean Foods, filed for bankruptcy, confirming the global trend away from dairy and dairy products. Livestock and dairy experts have recently said their industry would be gone in ten years due to the "vegan tide"*. With veganism up 500% since 2014* and with an expanding groundswell of lucrative plant-based milk options, major companies are now acquiring smaller plant-based start-ups left and right. 

Dairy farmers have seen the writing on the wall and some are even transitioning to plant-based milk operations, with great success. After 90 years in business, New York State's Elmhurst Dairy switched over to nut-milk*, in Sweden, Orebro stopped milking cows & now milks oats, and in 2019, Giacomazzi Dairy*, a 125 year old California dairy farm, switched over to growing almonds.*

With dairy in decline, the current vegan cheese market is just over $2 billion and will approach $20 billion by 2021. Future Market Insights (FMI) predicts a CAGR of 8.6% through 2028*. RIND is perfectly positioned to fill a major void in the market: bloomy, European-style, aged, plant-based cheeses. The vegan cheese market has a lot of players, but there are no current companies making aged and bloomy, soft-ripened, non-dairy cheese quite like ours.

  • Every year around 9 million cows suffer in the US dairy industry. Cows must be artificially inseminated & like all mammals, give birth in order to produce milk. Babies are torn from mothers so that humans can drink the cow's milk intended by nature for calves. Babies, if they're male, are tethered or otherwise constricted so their muscles remain tender for the veal industry, & females become baby & milk machines, themselves. All are sooner or later slaughtered when their milk production slows.

  • ~460b cubic meters of water are used for the US dairy industry annually.

  • Dairy farms pollute the air, water and land, impacting the communities by causing illness and disease​. The dairy industry accounts for about 4% of total global anthropogenic GHG emissions. 

FOUNDERS

RIND is a team of experienced vegan entrepreneurs transforming the cheese market.

 

Dina DiCenso is the founder of Gristle Tattoo, an all-vegan tattoo studio in Brooklyn, NY. She's also an NP & founded Brooklyn Nurse Practitioners, a plant-based primary care clinic. She has a PhD in Economics & an MS in Finance. 

Joshua Katcher is a designer, educator, author & lifestyle expert who founded the popular website The Discerning Brute in 2008, & the award-winning Brave GentleMan label in 2010; a sustainable, vegan luxury fashion brand that has appeared in Vogue & on the cover of GQ. Katcher published an award-winning book, Fashion Animals in 2019.

 
 
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