A culinary instructor, Stanford University biochemist, a former cheesemaker at Laura Chenel Chèvre and Tal Ronnen (chef behind Crossroads on Melrose) have all worked in concert to create Kite Hill—
A plant-based cheese using almonds from the San Joaquin Valley. Flavors range from fresh Casuccio to a pungent, ripened White Alder. From $13/6 oz.; available exclusively at Whole Foods Market; kite-hill.com.