From a Personal Craving to a Local Favorite
Every great movement starts with a gap in the market. For the maker behind Cheeze & Thank You, that gap was a simple, stubborn craving: she wanted vegan cheese that actually tasted like cheese—the kind with funk, complexity, and a real “bite.”
When she first moved to Chicago from St. Louis, she found herself with a bit of extra time and a massive goal: to stop missing dairy. Rather than settling for the plastic-wrapped, starch-heavy options found in grocery aisles, she decided to retreat into her kitchen and build something better from the ground up.
A Hobby Born of Fermentation
What started as a solo kitchen experiment soon turned into a deep dive into the science of traditional cheesemaking. By applying old-world techniques, culturing, fermenting, and aging, to plant-based bases like soy and nuts, she began to replicate the textures she missed.
Her “big break” wasn’t a storefront or a massive loan; it was a connection through a friend that led her to the Chicago Vegan Test Kitchen in 2019. The response from the community was immediate. Chicagoans didn’t just want vegan cheese; they wanted her vegan cheese.
“There was almost nothing available to meet my want for artisanal, funky, and interesting cheeses. It was either stop eating cheese altogether or learn to make my very own.” — The Maker of Cheeze & Thank You
Craft Over Curb Appeal
One of the most unique aspects of this brand is that the maker chose to forgo a traditional storefront. By operating as a specialized artisan producer, she has been able to focus entirely on the craft of the ferment. This independent model allows her to pop up at local markets and stock curated shelves across the city(and country), making every found wedge feel like a specialized treasure.
Her mission remains the same as it was in that first Chicago kitchen: to create a product so convincing that even the most dedicated dairy lovers don’t feel like they’re “giving anything up.”
The Artisan Signature Lineup
Today, the maker continues to hand-craft varieties that defy every “vegan cheese” stereotype:
- Pecorino: A firm, nut-free masterpiece handcrafted to deliver that classic sharp bite. Infused with mushroom powder and white wine vinegar for a deep savory finish, it’s the ultimate choice for grating over your favorite Italian dishes.
- Black Garlic Fontina: A sophisticated, savory powerhouse infused with black garlic and truffle. This isn’t just a snacking cheese; it is a superbly meltable variety that turns a standard grilled cheese or pasta dish into a gourmet experience.
- Manchego with Spanish Chorizo & Olives: A firm, nut-free masterpiece capturing the buttery and tart profile of traditional Manchego. This savory wedge is packed with smoky plant-based chorizo and tangy green olives for a truly decadent Mediterranean bite.
By staying true to small-batch, traditional methods, the maker behind Cheeze & Thank You has evolved from a home cook into a visionary who is redefining what it means to be a “cheesemonger” in the 21st century.
How to Bring the Maker’s Craft to Your Table
While the hunt for Cheeze & Thank You is part of the fun in Chicago, you don’t have to wait for the next pop-up to experience these world-class ferments. Whether you are craving the sharp, salty profile of the Plain Pecorino or the buttery, firm texture of the Plain Manchego, you can secure your stash through one of the nation’s premier vegan cheese destinations.
Ready to elevate your next charcuterie board with Chicago’s finest?
Shop Cheeze & Thank You at The Vreamery here Grab a wedge (or three) and taste for yourself why the maker’s dedication to the craft has changed the plant-based game for good.
