New Roots - Vegan Creamery

Startseite
Schweiz
Oberdiessbach
New Roots - Vegan Creamery

Anrufen Wegbeschreibung Website

Ethical vegan company making artisan cheese & dairy alternatives in the heart of the Swiss Alps Artisan vegan cheese & yogurt made in Switzerland

21/10/2026

What do plant-based cheese, the Swiss Alps and paragliding have in common? Quite a lot, apparently 🧀🏔️

Our brand ambassador Michi Wohlleben recently spent a day with our co-founder Freddy Hunziker, starting at Freddy’s home and ending somewhere in the sky above the mountains 🪂

In between, Michi came to visit us at New Roots, met our R&D team and got a taste of our new vegan hard cheese to products made with organic, locally grown lupins.

Michi has been part of the New Roots journey for a while now, and collaborations like this are exactly why we love working with him. There’s a shared appreciation for nature, craftsmanship, curiosity and doing things a little differently.

The full video is now on Michi’s YouTube channel... come spend the day with us!

(Link in comments, because Meta is trying to make us pay for posting links now 🤡)

20/10/2026

A little crowdfunding update 🧀🫛🇨🇭

A few weeks ago, we were a little terrified of launching this campaign. Will it work? Will people believe in this project as much as we do? Is it okay to ask our community for financial support?

Today, more than 700 people have backed our project, and we passed our initial CHF 80,000 goal after only two weeks.

And we’re now very close our next goal of CHF 120,000 with 10 days to go 🤯

More than the amount itself, what moves me is what it represents: hundreds of people saying yes, we believe in this, and we want it to exist.

Thank you so much to everyone who has supported, shared or cheered us on. Let's finish this!

Link in comments

19/10/2026

Being vegan is extreme, we know, we’ve heard it once or twice. But we’ve always found the word extreme interesting, because it says very little about whether something is right or wrong. It mostly tells us how far something is from what we’ve decided is “normal”. And we humans are remarkably good at normalising things when they’ve been doing them for long enough, and making it sound like it’s the only way to do it. So yes, refusing to exploits and eat animals in a society that eats billions of them every year is unusual; believing that another animal’s body belongs to them rather than to us is still a fairly radical position; and questioning whether being human automatically gives us the right to breed, confine, use and kill other species will definitely make some dinner conversations uncomfortable. But maybe uncomfortable isn’t a bad thing: most social progress started with someone making everyone else uncomfortable by saying that maybe what we’ve normalised isn’t actually fair. Time to course correct and go vegan!

15/10/2026

🌱 We’re really looking forward to being part of the Biovision Symposium in Zurich on November 14!

This year, the spotlight will be on the lupin (Biovision’s Superfood of the Year 2026!), and the question of what it takes to bring a promising local crop from the field to our plates.

Our co-founder Freddy Hunziker will be joining the conversation on stage, sharing some of what we’ve learned from working with Swiss lupins and building a local value chain around them.

And we won’t come empty-handed 😊 At our stand, you’ll be able to taste our Yellow Sunshine products, as well as get a little sneak peek of something we’ve been working on for a very long time: our new plant-based hard cheese 🧀

Come say hi, have a taste and talk lupins, cheese and the future of food with us!

📅 Saturday, November 14, 2026
🕑 2–5 pm
📍 Volkshaus Zürich
🎟️ Free entry, registration required

10/10/2026

Possibly the best Christmas (or birthday!) gift 🎁

One of the most fun parts of putting together a crowdfunding campaign is picking exciting rewards. And it can also get a little emotional when fellow plant-based advocates contact us to generously offer their services and talents to support our project 🥹 ♥️

Sophie Hanessian from Vege'tables did exactly that: she contacted us to offer an intimate 1.5-hour plant-based cooking workshop in Neuchâtel for 6 people.

Sophie is a health-focused chef and certified nutritionist, and she’ll guide you through simple, seasonal, 100% plant-based recipes using organic ingredients. You’ll cook together, eat everything you’ve made, and leave with an ebook of the recipes so you can recreate them at home!

The reward is CHF 140 per person, and every franc goes towards helping us bring our new Swiss hard cheese to life 🧀 🫛 🇨🇭

This also makes a pretty great gift for someone who already has enough stuff (and let's be honest, we all do)

Only 6 spots available, grab one (or two) before it's too late! 👉 https://wemakeit.com/projects/the-swiss-cheese-of-tomorrow/show/comments

08/10/2026

A Swiss hard cheese made from lupin grown by local farmers: for the animals, for the environment, for our soils, for food resilience… and of course, for the love of cheese! 🧀🇨🇭

Halfway through our crowdfunding campaign, we have already reached (and exceeded!) our goal. As a thank you, we’ve even added a new reward 🥳

The Swiss cheese of tomorrow is happening today, thanks to you! We can’t wait to see where the second half takes us ♥️

02/10/2026

We can’t believe it 🤯
YOU DIT IT: we reached CHF80’000 in two weeks!! We don’t have enough words to say how grateful we are, not just for the financial support, but also for all the trust you have put into this project. We are so grateful for your support, and we can’t wait for you to try the cheese!

The campaign is still running for another 28 days, so keep sharing and donating! We want to see how far we can take this together 🧀🇨🇭

Every additional franc will help us go further: perfect the technology, scale up production, onboard more farmers into the project, and give the cheese the communication and launch it deserves.

We’re repeating ourselves, but it needs to be said again: our ambition was never simply to create another plant-based cheese. We want to prove that another future for Swiss cheese is possible, one that preserves our know-how and traditions while leaving animal exploitation and environmental damage at the door🐮♥️

Thank you again from the bottom of our hearts 🙏🏻

01/10/2026

🌱 Wir suchen Verstärkung für unser Team!

Für unser Team in Oberdiessbach suchen wir eine:n Allrounder:in Administration (40–60%)

Du bist organisiert, arbeitest gerne selbstständig und magst einen abwechslungsreichen Alltag, in dem nicht jeder Tag gleich aussieht? Und du möchtest deine Arbeit in ein Unternehmen einbringen, das die Lebensmittelbranche verändern und zeigen will, dass Schweizer Käsetradition auch ohne Tierleid und ökologische Schäden möglich ist?

Dann könntest du sehr gut zu uns passen 🥳

Bei New Roots erwartet dich ein engagiertes, unkompliziertes Team, viel Abwechslung und die Möglichkeit, Teil eines Unternehmens mit einer klaren Mission zu sein.

👉 Alle Infos zur Stelle & Bewerbung: https://newroots.ch/job/allrounderin-administration-40-60/

Wir freuen uns auf deine Bewerbung, und natürlich auch sehr, wenn ihr die Stelle in eurem Netzwerk teilt!

30/09/2026

Less than two weeks ago, we introduced our most ambitious project to our community: a hard cheese made from local organic lupin; grown in Switzerland by Swiss farmers, made in Switzerland by Swiss cheesemakers. We opened our doors so you could try it, and we launched a crowdfunding campaign to help us with the last push (onboarding more farmers, continuing the breeding and R&D work, do the first scale-up rounds, develop packaging, etc). It’s been less than two weeks, and we’ve already reached 80% of our crowdfunding goal. It’s hard to find the words to describe all the feelings we’re feeling at once: the relief that you like the cheese; the pride of having (almost) succeeded at something that, at times, felt near impossible; the nervousness of the next steps; and last but not least, the endless gratitude towards our community for all the support, the trust, and the love. This project is a lot more than launching and selling a product. We want to show that Swiss cheese traditions can evolve away from animal exploitation and environmental damage, without losing the taste, texture and rituals attached to it. Please keep sharing and donating! To thank you for being the best community ever, we’re sharing a few behind the scenes of these last few years, as well as our favourite feedback so far - we will never become billionaires though, we promise 😌

Adresse

Burgdorfstrasse 36
Oberdiessbach
3672

Telefon

+41335578444

Website

http://www.newroots.ch/

Benachrichtigungen

Erfahren Sie als Erste/r von Neuigkeiten und Aktionen: Wir schicken Ihnen eine E-Mail, wenn New Roots - Vegan Creamery etwas veröffentlicht. Ihre E-Mail-Adresse wird für keinen anderen Zweck verwendet, und Sie können sich jederzeit abmelden.