New Roots
What happens when traditional Swiss cheese-making meets plant-based fermentation? The result isn’t a substitute product, but an entirely new category. New Roots describes itself as a “vegan dairy” and produces artisanal, plant-based cheese alternatives in Oberdiessbach. Founded in 2016 in Thun, the company is one of the pioneers of European vegan cheese culture and now produces around 30,000 cheese products weekly. Particularly noteworthy: Production follows traditional ripening methods using fermentation, ripening cultures, and artisanal care rather than texturizing additives. For establishments looking to elevate their vegan offerings to fine-dining standards, it’s worth taking a closer look at the following products.
The plant-based take on Camembert: Soft White
Soft White is the company’s bestseller and is considered an innovative product within the plant-based cheese category. Visually and texturally, it resembles a classic white mold cheese with a creamy center and a delicate rind.
A landmark environmental footprint: According to an Eaternity analysis, Soft White generates 60% less CO2 and uses 40% less water compared to Swiss Camembert made from cow’s milk.
Industry value-added:
- Ideal for vegan cheese platters in fine dining
- Serves as a signature component in plant-based tasting menus
- An emotionally resonant storytelling product for sustainability communication
Of particular interest to hotels: Guests are increasingly choosing plant-based options not out of necessity but out of conviction; Soft White offers enjoyment without moral conflict.
Delicate freshness for creative kitchens: La Cotta – Ricotta
La Cotta is a plant-based ricotta alternative available in 140 g and 1 kg packages. Its texture is light and creamy, making it suitable for both savory and sweet applications, such as fillings for ravioli or cannelloni, whipped with citrus zest as an amuse-bouche, for vegan cheesecake variations, or as a spread for breakfast buffets at boutique hotels.
Cream cheese with character: Fresh Black Pepper
Fresh Black Pepper (115 g) adds spice and texture to the vegan cheese menu; peppercorns provide aromatic depth and a mild heat. Its uses are versatile: from bagel and brunch concepts to signature sandwiches and canapés in event catering. It’s also ideal as a base for vegan sauces or dips.
Sustainability as a Brand Core
New Roots produces in a fossil-free factory powered by Swiss hydropower, and 1% of its revenue goes toward animal welfare projects. This is not just ethics, but brand strategy. At a time when ESG criteria are becoming increasingly relevant in the hospitality sector as well, such partners provide credible arguments for sustainability reports and certifications.
From Genusspunkt 1/2026
© Pascale Amez
