One kilogram of cheese accounts for between six and 13 kilograms of carbon dioxide emissions, according to the sustainability consultant Quantis. In 2010, the dairy industry accounted for four percent of all greenhouse emissions, and just over half of all colostrum in North America and Europe is used to make cheese.
The solution is not to stop eating cheese, but to produce cheese with less climate impact.
That is the goal of Stockeld Dreamery. They want to take a big bite out of the cheese market, which has a turnover of SEK 960 billion (85 billion dollars) every year.
To do that, they have taken in investments of almost a quarter of a billion SEK, built a lab in Stockholm, and launched two products.
The first was a feta-like product called Stockeld Chunk. They withdrew it after a while, not quite satisfied with the taste. After it, came Stockeld Spread, a cream cheese. It remains on the market and, as I can attest, tastes excellent.
To test it out, see the company's offices and labs, and hear about their future plans, myself and a group of Warp Premium Supporters recently visited the Stockeld Dreamery.
We tasted the cheese in a truffle pizza, in a blueberry dessert, and plain with some crisp bread.
The cheese is created through fermentation and they place a high priority on taste and price. If the product is to reach a large audience, climate-friendly products cannot be expensive and taste strange.
At the same time, the company's chief strategist Daniel S. Ruben talked about Stockeld. The strategy can be summarized in three points.
- Superior products via intensive R&D.
- A brand that people care about (give a shit about).
- An aggressive and long-term plan.
After the tasting and presentation, we checked out the lab (we weren't allowed to take photos there) and then participated in a blind taste test that the company regularly performs to develop the products.
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See more photos from our visit.
