The Long History and Bright Future of Vegan Cheese | Eater
"A New York–based producer of nondairy mozzarella that has focused on partnering with nonvegan restaurants to ‘infiltrate’ mainstream pizza menus; rather than selling direct to consumers, the company built traction by supplying pizzerias and other eateries—earning placements on pies at well-known shops and aiming to win over nonvegan diners with a product designed to perform in restaurant settings." - Alicia Kennedy
