Food startups are the new, new thing in the San Francisco Bay area. Many of them have received millions of dollars from ventrue capitalists. We spoke with Matthew Sade of Kite Hill about their plant-based cheese made from almond milk. Sade shares how they came up with the idea to make cheese from almond milk using traditional cheese making methods. Vegan cheese is one way to describe Kite Hill’s cheese that was made possible by the research work of Dr. Patrick Brown, a well-known geneticist at Stanford University.