Fauxmaggio started as a dream to introduce new gourmet cheese options to the plant-based community. It has since grown into a larger mission to promote sustainability, health and animal welfare.
After founder Dan LiBoissonnault adopting a vegan diet for health reasons, he quickly became unsatisfied with the plant-based cheese options available, especially as a self-proclaimed “cheese snob.” So, he started experimenting with different recipes in 2018.
Dan spent months fine-tuning his plant-based cheese recipe and collecting feedback from friends. Once he finalized the recipe, it was time to introduce Fauxmaggio at local farmer’s markets, where it became a big hit. From there, Dan focused on expanding his vegan cheese offerings and introducing Fauxmaggio to even more people.
Today, Fauxmaggio is produced in Holyoke, Massachusetts.
