Caesekrake

We, the team behind Caesekrake, have set ourselves the goal of producing a delicious cheese alternative from sunflower seeds. In the production of our products, we remain very close to the traditional production methods of conventional cheeses made from cow's milk. By using the same bacterial and mold cultures, as well as a weeks-long ripening period, an authentic flavor profile develops.
In the Green Pavilion, we would like to talk about the impact of dairy farming on our climate, share possible solutions with you and provide insights into our Caese production. As we are still in the product development stage, we welcome exchanges, your opinions and ideas.