- The beauty lies in the art -

I don’t know where this journey began — only that it’s ever-evolving. A fascination grew, quietly, with the world of fermentation — a place where science meets art, where two worlds merge in harmonious symphony.

I was drawn in by the act of creating. Of allowing something to flourish. Of nurturing an environment that gives rise to something entirely new.

And so came the art of plant cheese.

I've been crafting plant-based cheeses for over six years. In that time, I've cultivated not just recipes, but a personal style — rooted in patience, devotion, and an appreciation for the meditation that comes with long-term aging.

I work with a myriad of plant ingredients, culturing agents, and fermentation techniques — developing an array of cheeses:

Soft and creamy styles.
Firm, aged Cheddars.
Mould-ripened, wash-rind, and even blues.

Each one is an intricate unfolding of flavour and texture — guided by instinct, patience, and time.

Because time is vital in creating a cheese that is nuanced, complex, and deeply alive. It cannot be replicated in haste. It must be felt, honoured, and allowed to transform in its own rhythm.

In a world rushing toward speed and profit, I am empowered to stay true to the art of cheesemaking — honouring tradition, time, and quality. This is a process that cannot be rushed. It asks us to slow down. To listen. To wait.

Ageing is a beautiful process.
A deepening. A transformation.
A story held within every wheel.

To create cheese in this way is to stand still inside time — to honour the old ways, while dreaming into the new.

Fermentation as art. Cheese as story. Plants as palette.

Raw. Organic. Pure

- Meet the Cheeses -

Many of my cheeses are aged for a minimum of 2 months, with some maturing for 4 months or more, and select wheels aged up to 6–9 months. The aging process is key — and patience, a necessary virtue.

I also craft softer, fresher styles for those who enjoy something a little more delicate. All my cheeses are made with organic, natural ingredients, focusing on wholesome health, flavour, and artistry.

Using a blend of nuts, seeds, grains, vegetables, and homemade cultures, each cheese is developed through a layered fermentation process that invites complexity and depth.

Every step — from ferment to finish — is done by hand, in-house, and with intention. These cheeses are living, breathing expressions of creativity, tradition, and time.

Current Creations

Here are just a few of the flavours and styles I offer:

- Layered Smokey Cheddar – deep, earthy, and smoky with layers of complexity

- Classic Cultured Cheddar – a timeless favourite, aged and bold-

- Cumin Cheddar – warm spice meets creamy tang

- Blue Styles – sharp, veined, and beautifully matured

- Mould-Ripened Rinds – a nod to tradition, firm and full of life

- Herb-Infused Cheeses – with fresh and dried herbs, in both soft and hard styles

- Very Berry – a fruit-forward flavour using dried berries and subtle sweetness

- Coconut-Cashew Burrata – soft and creamy, drizzled with infused oils

- Almond Hard Rind (Washed) – robust and rustic with a nutty edge

- Soft & Creamy Cultured Cheeses – fresh, tangy, and spreadable

Each cheese tells its own story — shaped by time, fermentation, and a whole lot of soul.

- Locations -

I take my cheeses on the road — bringing Raw Soul’s artisanal plant cheeses directly to you.

You can purchase weekly here on the website, with options for delivery. Visit the Store page for all the details on ordering and shipping.

Stay tuned for updates on markets and festival appearances across London and the UK — and, with hope, soon in Europe as well. I’m traveling, building community, and sharing this craft wherever the journey leads.

I’m also exploring partnerships with select shops that share the same dedication to authenticity and artisanal quality.

Follow the Raw Soul journey — connecting through food, health, healing, beauty, science, and art.

Raw Soul Plant Cheese.

The endless possibilities of plants.

Utilising the invisible realm of cultures.