The Plant-Based Pioneer in Petaluma

Learn more about Miyoko’s Creamery, a phenomenally vegan company on the cutting edge of the plant-based revolution.

BY VICKI MARTINEZ

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OVERVIEW

Plant-based products proliferate the aisle today. But Miyoko’s is a leading brand, on the cutting edge of the plant-based revolution. Using a combination of old-world creamery techniques and forward-thinking food science, Miyoko’s has “cracked the code to crafting authentic cheese and butter.”

When chef, restauranteur, cookbook author, entrepreneur, Miyoko Schinner adopted a fully vegan lifestyle, she soon found that meal choices and ingredients for vegan recipes were lacking. That set her down a path that would end with a nearly 48,000-square foot, state-of-the-art facility, revolutionizing the dairy industry by making cheese and butter … without cows.

vegan meal
Mid-1980s

Miyoko Schinner transitions from vegetarian to full vegan

Now and Zen
1991

Schinner’s first cookbook The Now and Zen Epicure (Book Publishing Company) is published

Vegan Food
1994

Schinner opens Now and Zen, a vegan restaurant in San Francisco (sold in 2003)

Vegan Cheese
2012

Schinner releases her fourth cookbook, Artisan Vegan Cheese (Book Publishing Company). The recipes are considered “groundbreaking” and “revolutionary,” taking the vegan culinary world by storm. This cult classic is considered the catalyst that began “the vegan cheese revolution.”

Aged Cheese
2014

The first cheese-making facility, Miyoko's Kitchen, begins producing artisan vegan cheeses for retail sale. Miyoko’s Kitchen was capable of mass-producing 40-pound batches a day.

Rancho
2015

Schinner co-founds Rancho Compasión, an animal sanctuary for rescued farm animals

Miyoko's Butter
2017

Due to an exponential increase in product demand, the company expands, opening a 29,000-square-foot facility. Rebranded as Miyoko’s Creamery, the company develops a cutting-edge process using traditional dairy-making techniques, 21st-century food science, and a proprietary method to craft cheese and butter on a large scale. The Petaluma plant churns out over 30,000 tubs and packages of cheese, butter, and other vegan dairy products daily.

Miyoko’s Creamery introduces its line of European style cultured vegan butters.

Miyoko Schinner
2018

The international organization, UN Women, chooses Schinner as one of the dynamic female icons featured in their “The Future of Women” project, calling her a "Vegan Revolutionary.”

b corp
2019

Miyoko’s Creamery attains Certified B Corp status

Garlic Herb
To date

Miyoko’s Creamery has received more awards than any other vegan creamery in the country. As they’re fond of saying: “Miyoko's has won more awards than you can shake a cheese stick at.”

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The Plant-Based Pioneer in Petaluma

Learn more about Miyoko’s Creamery, a phenomenally vegan company on the cutting edge of the plant-based revolution.

BY VICKI MARTINEZ

Image is not available
OVERVIEW

Plant-based products proliferate the aisle today. But Miyoko’s is a leading brand, on the cutting edge of the plant-based revolution. Using a combination of old-world creamery techniques and forward-thinking food science, Miyoko’s has “cracked the code to crafting authentic cheese and butter.”

When chef, restauranteur, cookbook author, entrepreneur, Miyoko Schinner adopted a fully vegan lifestyle, she soon found that meal choices and ingredients for vegan recipes were lacking. That set her down a path that would end with a nearly 48,000-square foot, state-of-the-art facility, revolutionizing the dairy industry by making cheese and butter … without cows.

vegan meal
Mid-1980's

Miyoko Schinner transitions from vegetarian to full vegan

Now and Zen
1991

Schinner’s first cookbook The Now and Zen Epicure (Book Publishing Company) is published

Vegan Food
1994

Schinner opens Now and Zen, a vegan restaurant in San Francisco (sold in 2003)

Vegan Cheese
2012

Schinner releases her fourth cookbook, Artisan Vegan Cheese (Book Publishing Company). The recipes are considered “groundbreaking” and “revolutionary,” taking the vegan culinary world by storm. This cult classic is considered the catalyst that began “the vegan cheese revolution.”

Aged Cheese
2014

The first cheese-making facility, Miyoko's Kitchen, begins producing artisan vegan cheeses for retail sale. Miyoko’s Kitchen was capable of mass-producing 40-pound batches a day.

Rancho
2015

Schinner co-founds Rancho Compasión, an animal sanctuary for rescued farm animals

2017

Due to an exponential increase in product demand, the company expands, opening a 29,000-square-foot facility. Rebranded as Miyoko’s Creamery, the company develops a cutting-edge process using traditional dairy-making techniques, 21st-century food science, and a proprietary method to craft cheese and butter on a large scale. The Petaluma plant churns out over 30,000 tubs and packages of cheese, butter, and other vegan dairy products daily.

Miyoko’s Creamery introduces its line of European style cultured vegan butters.

Miyoko Schinner
2018

The international organization, UN Women, chooses Schinner as one of the dynamic female icons featured in their “The Future of Women” project, calling her a "Vegan Revolutionary.”

b corp
2019

Miyoko’s Creamery attains Certified B Corp status

Garlic Herb
To date

Miyoko’s Creamery has received more awards than any other vegan creamery in the country. As they’re fond of saying: “Miyoko's has won more awards than you can shake a cheese stick at.”

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