Brand Tas

Artisa combines the rigours of modern science with traditional cheesemaking methods to produce a range of premium plant-based cheeses. Established in 2017 by Dr Julie Martyn, Artisa’s cashew based cheeses are cultured using a dairy-free probiotic starter, and most are aged for several months in the cheese rooms at their Launceston cheesery. This approach results in textures and flavours that are unique amongst plant based cheesemakers in Australia. The inclusion of extraordinary Tasmanian ingredients that are sometimes foraged, or sometimes sourced from leading Tasmanian producers, makes it it easy to see why this brand has developed such a cult following