Success Stories


March 13, 2017

New vegan cheese 'flying off the shelves' in P.E.I.

Love cheese, but trying to stick to a plant-based or vegan diet? Newly-minted P.E.I. foodpreneur Julain Molnar's new business Fresh Start Fauxmage is baking up the solution, and so far it's been a recipe for success. 

​Fauxmage is becoming the commonly-used generic term for artisanal cheese made without dairy. Molnar creates several different kinds including chevre, cheddar, gouda and feta, using crushed almonds or cashews and coconut milk, plus a few other ingredients including olive oil, nutritional yeast, lemon juice and garlic. "It's a really great alternative to the highly-processed alternative cheeses that you get at the supermarket these days," said the 50-something entrepreneur, who's stuck to eating a mainly vegetarian or vegan diet most of her life.

So far, Molnar has invested about $3,000 of her own money, she said. She was also part of a program called Food Xcel put on by Food Island Partnership in which almost 40 new P.E.I. foodpreneurs competed for a chance to win $30,000 that helped her develop her product and business model. The program cost only $25 and was worth thousands in workshops from Sobeys, lawyers, accountants and others, she said. Molnar was one of the contest's seven finalists, which was won by Ryan Abdullah of Charlottetown and his garlic paste. She's excited at the prospect of success in this new arena.

Article was written by Sara Fraser. To view the full article visit www.cbc.ca.

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