Plonts Plant-Based Cheese Launches with $12 Million Seed Round

OAKLAND, Calif. — Plonts has debuted its first product, an aged plant-based cheddar, at select restaurants in New York City and the San Francisco Bay Area. This launch comes after raising a $12 million seed round and opening a pilot plant in Oakland, Calif.

Plonts aims to make a new category of plant-based foods using an ancient biotechnology: fermentation. The company uses the same process that turns milk into cheese to turn plants into cheese, but it starts with soy milk instead of cow's milk. A specially developed blend of cultures and enzymes create tangy, cheesy flavors as the cheese ages, said Plonts, resulting in a bold cheddar that slices, shreds and melts.

Plonts was founded in 2019 by Nathaniel Chu and Josh Moser. After completing his Ph.D. at MIT studying the human gut microbiome, Chu wanted to apply his love for microbes to creating fermented foods from sustainable, nutritious and affordable plants. Plonts was born in the corner of a pizza restaurant, where he began experimenting with making his own plant-based cheeses. Moser has spent his career as an operator and investor in early-stage climate and sustainability startups.

Now out of stealth, Plonts has opened a pilot plant and announced a previously undisclosed $12 million seed round. This round was led by Lowercarbon Capital, a ClimateTech venture capital fund with more than $2 billion in assets under management. Plonts secured additional investment from Peter Rahal's Litani Ventures, Accelr8, Pillar, Ponderosa Ventures and a number of angel investors.

Cows are responsible for more greenhouse gas emissions than global aviation and are the world's leading cause of deforestation, said Plonts. The company has partnered with comedian Kate Berlant on a launch video to tell people that eating Plonts won't actually save the planet. This video parodies the conundrum of an individual taking small actions in the face of a problem as vast as climate change and seeks to find levity in the existential burden placed on them. The message is part of Plonts' thesis for change: use humor to bring attention to a serious problem. Plonts said it hopes that by not taking this problem and themselves too seriously, people will do the opposite. 

Plonts Cheddar will be available in tailormade dishes at select restaurants in New York City and San Francisco. Each of the dishes is plant-based and was developed specifically for the cheddar's debut. Plonts worked closely with the chef team at each restaurant.

"As a chef, I believe it is increasingly important to understand how and when meat and dairy alternatives can supplement your menu," said Brandon Jew, Moongate Lounge & Mister Jiu's founder and executive chef. "There is already a rich history in Chinese cuisine that leans heavily into the creativity of using soy milk. Plonts is a new product with old world sensibilities, providing yet another way to enjoy soy milk. It maintains the cheesy, melty properties of a cheddar and compels you to consider it in place of dairy cheese. I believe in the product and now serve it on our Moongate Lounge menu."

Below is the full list of dishes available at partner restaurants in New York City and San Francisco.

• New York City:
• Court Street Grocers (485 Court Street location)
• Veggie Classic Sandwich: a mushroom and black bean patty, Plonts plant-based cheddar, full sour pickles, vegan mayonnaise, white onion and romaine on a white bun
• S&P Lunch
• Classic Grilled Cheese: Plonts plant-based cheddar on white bread
• San Francisco:
• Shuggie's
• "Pizza Puffs" filled with Plonts plant-based cheddar, mushrooms and pesto, served with a ranch dipping sauce.
• Moongate Lounge
• Grilled Cheese: Plonts plant-based cheddar, bok choy, Fresno chili mornay sauce, bright fermented cabbage and roasted maitake mushrooms. Sandwiched between housemade milk bread or vegan scallion sesame bing.

Lovely's in Oakland will also be serving burgers with Plonts cheddar.

Plonts plans to introduce additional products and launch in additional markets and retail locations in the future.