Mad Cheese, LLC

Mad Cheese, LLC Artisan, vegan cheese and charcuterie - 100% plant based and dairy-free. Handcrafted in small batches.

08/29/2026

YAY! The seventh time was the charm!

Today we tasted the Ranch Jack (3rd variation of it, and 7th test cheese for the September subscription exclusive), and we love it. It’s super creamy and the ranch flavor is perfectly balanced.

I ran home to film the board building video tutorial and the recipes for the Subscription Club (we’re pairing it with our Pimento).

Want to try this one? Sign up at madcheese.com by midnight tonight to be added to the club for September.

Already in the club? Shipping and store pickup starts Wednesday.

08/01/2026

August’s board starts with one wheel - and two dishes you’ll want to make all month.

Summer Pastures is exclusive to our subscribers this month - it’s not sold in the shop or online. Our chèvre base with dried oranges and raspberries, mint, and a hint of tarragon. Cut it thick and let the fruit and herb do the talking.

And then there’s the Jalapeno-Lime Cheddar - sharp, bright, and built for heat. It’s in the shop all August, and it might be the easiest way to bring a little kick to anything on your plate.

Build the wheel into Summer Pastures Sweet Rolls - crescent dough filled with raspberry preserves and Summer Pastures, baked, then drizzled with fresh orange icing and garnished with raspberries and mint.

Or keep it easy with Loaded Jalapeno-Lime Potato Cakes - leftover mashed potatoes, crispy on the outside, with just enough heat. Either way, this is where August belongs.

Not in the club yet? Link’s in bio.

Pickup starts today, August 1st - shipping goes out Wednesday, August 5th.

07/25/2026

Summer recipes we love.

No ranking. No filler. Just eight things worth making right now.

More where this came from: madcheese.com/recipes

07/15/2026

Key Lime Cheesecake is back for the first time since last summer.

Buttery, gluten-free crust with a hint of cinnamon. A filling that’s light, creamy, and citrus-bright. Buttercream rosettes and a sprinkling of fresh lime zest.

Mid-summer calls for something cool and refreshing.

In-store only - these don’t travel well.

I spent five years trying to make a plant-based sour cream that actually tasted like sour cream. This one is rich, tangy...
06/18/2026

I spent five years trying to make a plant-based sour cream that actually tasted like sour cream. This one is rich, tangy, and has no idea it’s dairy-free.

One blender. Five minutes. Thirty minutes in the fridge.

Make it this weekend. Your baked potato has been waiting.

Full recipe at madcheese.com

If you’re new here, welcome. 🧀We’re Heather and Reggie - the two people behind Mad Cheese, an artisan plant-based cheese...
06/06/2026

If you’re new here, welcome. 🧀

We’re Heather and Reggie - the two people behind Mad Cheese, an artisan plant-based cheese company we built out of pure necessity.

We went plant-based and immediately ran into a problem: the cheese available to us just wasn’t good enough. So we did what any reasonable person would do - we turned our kitchen into a lab.

No food science background. No rulebook. Just curiosity, a lot of trial and error, and a refusal to settle for cheese that didn’t excite us.

What started as a kitchen obsession became an award-winning business in our hometown of Cincinnati, Ohio.

We make dairy-free cheeses for people who love great cheese - whether you’re fully plant-based, dairy-free, or just curious what all the fuss is about.

If you’re in Cincinnati, come find us. We always have something out to sample. And if you can’t make it in, we ship nationwide.

Follow along for the process, the products, and everything in between. 🧀

And if you know someone who deserves better cheese - send this their way.

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Cincinnati, OH

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