Go to our cheese finder more info.

We currently don’t sell online.

You can email us at hey@stockeld.com and we’ll take it from there.

That’s awesome! We currently distribute to customers in New York, Philadelphia & Sweden. You are welcome to contact us at hey@stockeld.com (EU/US) or hej@stockeld.com (SE). We are also one phone call away at +1 212 3902394

We do! Check out our Instagram, TikTok, or our recipe page.

You can email us at hey@stockeld.com and we’ll take it from there.

Fermentation is a traditional food processing technique that both increases the nutritional value  and impacts flavor and textural characteristics. Back in the days, this was a method applied for prolonging  shelf life. It’s commonly used in animal cheese production to achieve specific cheese types. It’s a process often resulting in a probiotic product rich in lactic acid bacteria and other “good bacteria”. Fermented plant-based cheeses are  significantly different to others made of modified starch and flavored and coloured coconut oil. In addition, “fermenting” may just be the perfect word for “thinking something over, before making a brilliant decision”.

Nope.

We produce our cream cheese in a state-of-the-art production facility in Finland, which only produces plant-based products. For our melting cheddar cheese, in a state of the art facility in Ohio for Melt.

Our ingredients are sourced from Europe, North America and Asia.

Yes! Our products are plant-based and vegan. How awesome.

There’s lots of ways! Check out our Instagram, TikTok, or this recipe page for inspiration on cold and hot dishes.

The same way you’d store conventional dairy-based cheese. In a fridge, but not in a freezer.

Stockeld Melt is proven to melt up to 2x faster than market competition. Here are the best ways to get that ooey, gooey melt:
- Directly on the grill - fastest
- On a burger patty - Under a cover/closh
- On a grilled cheese - In a salamander
- Microwave (you should not be allowed in the kitchen ;) but also we don't recommend this!)

We set off with a first vision: to create a cheese that is superior in taste and nutrition, constantly striving to use our planet’s resources wisely, accessible to all yet one of the top preferred cheeses by chefs and restaurants. Simply put, the world’s most ambitious cheese. Without using animal milk.

There are so many types of cheeses that can be reimagined, tweaked to be better, optimized, so we don’t aim to fully reach our vision…ever. We will keep being the force for better cheese. Our first vision will also, surely, be accompanied by more visions. We are a Dreamery, after all.

Stockeld means campfire in old Swedish. It’s the place where humans meet nature. The place where we come together, to hang out, get cozy, cook and eat uncomplicated food. This place is so inherent to us humans that it has been enjoyed across all cultures and civilisations. It’s a natural place and yet so magical. The campfire represents how we consider food: simple, inclusive, delicious and full of joy.

Our Dreamery is where doers dare to dream, but even more so — where dreamers dare to do. It’s about imagining everything that a creamery can and should be, and then to actually do it.

Meat, dairy, and egg production account for about 14.5% of total global greenhouse gas emissions, according to the UN FAO. Dairy is very resource intensive in terms of e.g. greenhouse gas emissions, land use, and freshwater use - in fact, dairy accounts for up to 4% of total greenhouse gas emissions. Shifting to plant-based cheese therefore significantly reduces the environmental footprint. Stockeld Dreamery believes that true innovation and progress when developing superior plant-based products requires equal input and effort.  We have hence decided to focus on building a world class R&D function to tackle the challenges ahead. The aim is not to develop fake copies of original products but to create a new standard and reference, to challenge the status quo as we are producing new originals.

We partnered with climate intelligence platform CarbonCloud to climate label our Stockeld Cream Cheese Original. The calculation covers farm to shelf, and showed that the carbon footprint of Stockeld Cream Cheese Original is 4 kg of CO2e per kg of product, about ~70% lower CO2e impact compared to conventional dairy-based cream cheese*. Dairy-based cheese in general has a massive CO2e footprint; for example hard cheese has 12kg CO2e / kg of product, feta cheese has 34kg CO2e / kg of product, and Chevre has 46 kg CO2e / kg of product. Our plant-based cheeses therefore have radically lower CO2e impact than dairy based cheese.