Mad Cheese, LLC

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United States
Cincinnati, OH
Mad Cheese, LLC

Artisan, vegan cheese and charcuterie - 100% plant based and dairy-free. Handcrafted in small batches.

06/18/2026

I spent five years trying to make a plant-based sour cream that actually tasted like sour cream. This one is rich, tangy, and has no idea it’s dairy-free.

One blender. Five minutes. Thirty minutes in the fridge.

Make it this weekend. Your baked potato has been waiting.

Full recipe at madcheese.com

06/06/2026

If you’re new here, welcome. 🧀

We’re Heather and Reggie - the two people behind Mad Cheese, an artisan plant-based cheese company we built out of pure necessity.

We went plant-based and immediately ran into a problem: the cheese available to us just wasn’t good enough. So we did what any reasonable person would do - we turned our kitchen into a lab.

No food science background. No rulebook. Just curiosity, a lot of trial and error, and a refusal to settle for cheese that didn’t excite us.

What started as a kitchen obsession became an award-winning business in our hometown of Cincinnati, Ohio.

We make dairy-free cheeses for people who love great cheese - whether you’re fully plant-based, dairy-free, or just curious what all the fuss is about.

If you’re in Cincinnati, come find us. We always have something out to sample. And if you can’t make it in, we ship nationwide.

Follow along for the process, the products, and everything in between. 🧀

And if you know someone who deserves better cheese - send this their way.

05/29/2026

It’s hot outside. We kept it cool.

Greener Pastures — our plant-based chèvre — spread on cucumber rounds with sumac, Kalamata olive, and a little dried red onion.

Tangy, citrusy, briny, bright. Zero cooking, zero fuss.

The no-cook summer appetizer worth building this weekend. Fresh minced red onion works great here too.

Bite of the Week. Your move.

05/28/2026

Freeze-dried strawberry. Aged balsamic. Cracked pink peppercorn. That’s what’s inside this month’s exclusive — a Strawberry-Balsamic-Pink Peppercorn FreshElla. Tender, pillowy, and a little unexpected. Paired with Aged Parm. One brings brightness. The other brings depth.

Every June box includes a full board tutorial, curated shopping list, drink and bite pairing suggestions for both cheeses, and two recipes — a Strawberry-Balsamic FreshElla Flatbread (warm crust, melted cheese, balsamic drizzle straight from the oven) and an Arugula Salad with Shaved Aged Parm and Strawberry-Balsamic Vinaigrette (peppery, bright, and exactly what that Parm was made for). Early summer in every bite.

Subscribe by Saturday, May 30th. 📍 Store pickup: June 3rd 📦 Ships June 3rd — delivery June 4th or 5th depending on where you are.

Know someone who needs this in their life? Gift subscriptions available.

Start your subscription → link in bio

05/24/2026

Creamy. Bright. A little tangy. This potato salad has been on our recipe list for a while and it deserves its holiday weekend moment.

Make it with the Lemon Dill Havarti, or swap in the Smoked Muenster if that’s more your speed.

Full recipe in the slides. We’re here until 4pm today if you need to grab cheese for tomorrow.

05/16/2026

Peppery arugula. Sweet strawberries. Tangy Aged Parm shavings. Pickled red onions. Crushed strawberry vinaigrette over all of it. This one got away from us a little bit.

June recipe. Built around our Aged Parm. Subscribers get this one.

Address

Cincinnati, OH

Website

https://www.madcheese.com/

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