When Dina DiCenso adopted a vegan lifestyle over 15 years ago, there was one thing she truly missed: cheese.

At the time, most plant-based alternatives were plastic-like in taste and texture and didn’t melt. None came close to the rich, complex flavors she was looking for.

Determined to find a better option, she started experimenting in her own kitchen. Drawing inspiration from traditional cheesemaking techniques, she substituted dairy with plant-based ingredients and started aging her creations. Over time, she refined her process and the results started to taste remarkably like the real thing.

Years later, a mutual friend brought some of her cheese to Joshua Katcher, a fellow vegan and entrepreneur. After trying one of Dina’s cheeses, he immediately recognized its potential. The two joined forces and launched RIND in 2017. What began as a DIY passion project has since grown into one of the most innovative vegan cheese companies in the country.

“We’re not trying to make something that’s ‘close enough’. “We’re making real cheese — just with plants.”

From the beginning, RIND has stayed true to the methods used by traditional cheesemakers. Their cave-aged wheels are ripened in a temperature-controlled facility at the Brooklyn Army Terminal, home to the first fully vegan cheese cave in North America. This dedicated space allows them to develop natural rinds and deep, complex flavors without any risk of dairy contamination.

Their products gained early recognition when Whole Foods Market selected RIND as the first vegan cheese to be featured in its fine cheese case. The cheeses were sold by the pound alongside traditional dairy wheels, and quickly earned a following among vegans, food professionals, and curious cheese lovers. In 2021, their Bleu-style cheese was named Best Blue Style Vegan Cheese by Cook’s Illustrated.

Since then, the company has grown steadily, winning multiple sofi™ Awards from the Specialty Food Association, including two Gold awards and a Best New Product award. Its products are now available to consumers at retailers and restaurants across the country—including Whole Foods Market, Eataly, Erewhon, and Crossroads Kitchen—and are also carried by major distributors like World’s Best Cheeses.

“We’re always experimenting, always evolving.”

Today, RIND produces three core product lines. Their cave-aged wheels remain the heart of the business, but they also offer a growing collection of cashew-based spreads, and a popular everyday line called Veggie Underground. That line, made with real vegetable purées, includes sliced and shredded cheeses known for their excellent meltability and cheesy flavor.

RIND also collaborates with other small food makers. In recent years, they’ve
introduced innovative new products like a spicy tomato nduja-style spread with City Saucery, a vegan honey cheese spread made using bee-free honey, and an artisanal plant-based cheese crispbread in collaboration with Norwegian Baked.

They proudly source ingredients used in the Veggie Underground line domestically and manufacture their products in the United States — a choice that supports local agriculture and helps reduce the brand’s environmental footprint.

Looking ahead, the team is focused on continued growth. Expanding into new markets, launching new products, and increasing accessibility for customers nationwide are all part of the plan. “Whether it’s a delicious Alpine Swiss, versatile Bleu cheese crumbles, or something that’s never been done before, we’re always working on what’s next,” says Greg. “And we’re doing it with the same commitment to craft and quality that got us here.”