The Case for Going Beyond Traditional Dairy

How Two Sisters Pioneered Britain's Plant-Based Cheese Revolution

The story of La Fauxmagerie begins with two sisters who dared to imagine a different future for cheese in Britain. When Charlotte and Rachel Stevens opened our doors as the UK's first dedicated plant-based cheesemonger, they sparked both excitement and controversy that would reshape how Britain thinks about dairy alternatives.

The Early Days: Building Something Revolutionary

In an interview, our founders reflect on those early days when La Fauxmagerie was just an ambitious idea. The sisters share what drove them to create Britain's first vegan cheesemonger, explaining how they identified a crucial gap in the market for high-quality, accessible plant-based cheese.

Their decision to launch in Brixton wasn't accidental. As Charlotte and Rachel explain, South London's vibrant, progressive food scene provided the perfect backdrop for introducing British consumers to artisanal vegan cheese. The community's openness to innovation and ethical food choices made it an ideal testing ground for their revolutionary concept.

Navigating Industry Pushback and Building Success

Perhaps most tellingly, the founders discuss how industry criticism from Dairy UK—who claimed the shop was "misleading" consumers—actually amplified public interest rather than deterring customers. This backlash became an unexpected catalyst, shining a spotlight on Britain's growing appetite for ethical, delicious dairy alternatives.

The interview reveals insights into their approach to building supplier relationships with small-scale producers, their strategies for sustainable scaling, and their ongoing mission to make premium plant-based cheese accessible to all British consumers, not just those in major cities.

Legacy and Vision: The Future of Vegan Cheese

Most importantly, Charlotte and Rachel share their candid thoughts on launching a completely new food category whilst facing established industry resistance. Their perspective on why they believed then—and what we continue to believe now—that the future is decidedly (and ethically) cheesy offers inspiration for anyone interested in sustainable food innovation.

The interview provides compelling insights for anyone following Britain's evolving food landscape, from plant-based enthusiasts to small business inspiration seekers. The founders' journey demonstrates how principled vision, combined with quality products and community support, can transform entire market categories.

Their story remains deeply relevant to La Fauxmagerie's ongoing mission: making exceptional plant-based cheese accessible, enjoyable, and part of Britain's culinary future.

Read the full article via Vegconomist here.