Väcka - Vegan cheese factory

**VÄCKA, MEANS "WAKE UP".

THE FIRST STEP TOWARDS A CHANGE OF PARADIGM.**

We are a team of people who believe in change and who work to create gastronomic contents that invite you to open your eyes. 

In November we will launch our 100% vegan and sustainable cheese factory at Nest City LAB, an urban sustainability laboratory, which promotes vegan food and sustainability in all its forms found in Poble Nou, Barcelona.

We believe that it is time to take this step and continue doing what we like the most and for that we need your support.

Thank you for your interest in our project!

About the rewards

What do we do in Väcka?

We make our cheeses with the same procedures used for hundreds of years but with vegetable substrates.

Our commitment to the planet, animals and your health is in every detail, so:

• We make 100% vegan products.

• We use ecological raw material.

• Our cheeses are live foods and preserve their probiotics.

• We use filtered water to make them.

• We minimize the waste generated, our packaging is compostable and recyclable.

• We do not use single-use plastics.

They can be a great holiday gift!

You can also buy the book ¨Vegan cheeses¨ written by Maxime Boniface and photographed by Ana Luz Sanz of 120 pages with more than 30 recipes to make your cheeses.

Index

Introduction

Fermentation

Cheese, an ancient technique

Ingredients and equipment

Before starting

Part 1: Fresh cheeses

    Cashew cream cheese
    Creamy cheddar
    Cabradamia
    Mató almond cheese
    Feta
    Fresh truffle and dried tomatoes
    Fresh miso and shitake
    Almond gorgonzola

Part 2: Matured cheeses

    Cajumembert
    Rawquefort
    Saint-Maxellin
    Munster
    Brillat Savarin
    Selles sur cher
    Saint nectaire

Part 3: Alternative cheeses

    Mozzarilla (melting and gratin rice mozzarella)
    Tiger nut cheese
    Chickpea cheese
    Fermented oat cheese
    Hemp cheese
    Blue Pea cheese

Part 4: Recipes with cheese

    Tarte flambée with munster
    Cheddar burger
    Blinis GF with leek sauce, mushrooms and cream cheese
    Fresh salad with battered camembert
    Greek salad with cashew feta
    La grande caprese (pizza with mozzarilla)

Or participate in the first workshops that we will carry out in our workshop.

Saturday 23/11 from 10 to 13 hs

Plant based cheeses and dairy products I

Recipes:

Almond yogurt with seasonal fruits

Cashew Cheddar Cheese

Cashew cream cheese

Pancakes with 4 cheese sauce.

Saturday 30/11 from 10 to 13 hs

Plant based cheeses and dairy products II

Recipes:

Cashew feta cheese

Blue almond cheese

Cashew munster cheese

Saint-Maxellin

About us

Ana Luz Sanz (Photographer) and Maxime Boniface (Filmmaker), both vegans, passionate about food and always interested in promoting content that provides tools to solve current social problems.

¨Väcka we are Maxime Boniface and Ana Luz Sanz. We started this project in 2015 when we decided to move from Buenos Aires to Barcelona, thinking about creating a new food documentary and a brand that creates high quality vegan products. We entered, with our family in a new adventure and landed in a city that we fell in love from the first day: Barcelona.¨

They found a small place on the Seneca street in Vila de Gracia, where they were able to express their objectives: ¨Create healthy and ethical foods and raise awareness about this type of food by developing contents that make visible the new paradigm¨.

What will we do with your contributions

The money will be allocated to the production of our first batch of cheeses at the factory, the creation of our online store with shipments throughout Spain and the purchase of the utensils that we need to expand our production capacity.

To collaborate in the project you must have an account in Verkami, or register if you do not have one.

Then you just have to choose the reward you want and enter the payment information.

The payments will not be made until the campaign is finished, so you will only be charged if we reach our final goal.

Planned calendar

We will start with the production of cheese once the campaign is over and we will deliver to our contributors their rewards at most from December 15 to 20, 2019.

The books will be sent in the first week after the Verkami campaign is over.

If we can start making the cheeses before that date (What are we trying to do), you will also receive the rewards before, but we put that maximum date to fulfill it.

We really want to get to work!

Clarifications on the destinations:

• For those of you from Barcelona there is an option without shipping that can fit you.

Place: Apocapoc, Nest City Lab (Alaba 100) Poble Nou

• For those of you from the rest of Spain cold shipping is included in the reward. ### + Info

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