Bree Vegan Cheese
Bree Vegan Cheese
This 130g wedge of plant-based Bree offers a creamy texture and subtle earthy notes, crafted by Honestly Tasty to genuinely replicate the familiar flavours of soft-ripened cheese without compromise.
In stock
Dispatched directly by Honestly Tasty from United Kingdom
UK standard delivery typically 1–3 business days
Honestly Tasty's Bree is a plant-based soft-ripened cheese designed to deliver the rich, mellow experience you expect. It boasts a creamy texture and subtle earthy tones, making it a delightful addition to any cheeseboard or meal. This vegan alternative aims to match the flavour and texture of its dairy counterpart, ensuring a satisfying and familiar taste.
- Mellow, soft-ripened vegan cheese
- Creamy texture with earthy notes
- 130g wedge
Honestly Tasty was founded on the principle that plant-based cheeses shouldn't require a compromise on taste or texture. Their approach involves starting with the dairy original and working backwards to create a vegan version that truly holds up, rather than simply approximating it. This dedication means each recipe is developed until it can stand alongside traditional cheeses.
About Our Brand Honestly Tasty
Most vegan cheeses ask you to compromise. They get close on one dimension — perhaps a reasonable texture, or a passable flavour — and fall short on the other. Honestly Tasty was built specifically because that compromise felt unnecessary. Mike walked away from a corporate career not to launch a food brand, but to fix something that had been bothering him: the persistent gap between what dairy-free cheese promised and what it actually delivered.
What makes Honestly Tasty different is the starting point. Most brands in this category begin with available ingredients and work toward an acceptable result. Honestly Tasty begins with the dairy original — the flavour, the texture, the way it behaves — and works backwards until the plant-based version genuinely holds up. That is a harder brief, and it produces a more honest product. Each recipe is developed until it can stand alongside its dairy counterpart, not just approximate it.
The founder-led origin matters here in a way it does not always. Mike was not filling a market gap identified by a trend report — he was solving his own problem, which means the standard is personal rather than commercial. That distinction shapes everything: which recipes get pursued, which get dropped, and which compromises never get made. It is the kind of quality signal that does not show up on a label but shows up in the product.