At Artisa, we believe that giving up dairy shouldn’t have to mean giving up on a pleasurable cheese eating experience. We make a range of plant based cheeses that are cashew nut based, cultured using non-dairy probiotics and contain just a few natural ingredients. We make cheese for vegans, vegetarians, people who are lactose intolerant or have milk allergies, as well as for folk who are simply epicurious and want to try something different.
Our cheeses feature a variety of Tasmanian sourced ingredients: sea salt of course, and also including pepperberry, fennel pollen that we forage along the Derwent River, applewood for our smoked cheese and even the ash for our ashed camembert style cashew cheese is made from Tasmanian grape vines. Our customers are delighted to share our award winning cheeses with their family and friends.