In the last few years San Francisco Bay area has emerged as a hub of food startups, who are using technology to create new products and Kite Hill is one such company. We talk with Matthew Sade, CEO of Kite Hill to find out what they are doing differently about making cheese that is dairy free.
Here is an interview with Sade, where he describes how Kite Hill makes its cheese using traditional cheese-making methods. Sade also shares how they got started and what propelled this well-funded startup to go this route. One of the reasons Kite Hill was successful was because of the work of biochemist Pat Brown of Stanford University, who is also part of the startup.
LISTEN TO MICHAEL SADE, CEO OF KITE HILL
Sade has been involved with the food industry for the past couple of decades. Kite Hill is at the fore front in creating dairy free cheese from almond milk. The company started with a line of various cheese products, and in the last year has branched out to creating entrees and cheese cakes from their ricotta cheese.
Here is an interview with Sade, where he describes how Kite Hill makes its cheese using traditional cheese-making methods. He also shares how they got started and what propelled this well-funded startup to go this route.
I first tasted Kite Hill cheese at the BiteSV conference and was surprised by the quality of the cheese. It was hard to tell that the cheese was made from almond milk.
This interview was originally aired on TV in San Francisco Bay area in 2015.