Article amended 12 April to reflect Webstaurant’s shipping capabilities, at the company’s request.
Pleese Cheese, a NYC-based plant-based pizza cheese brand, has announced a national expansion in partnership with Performance Food Group (PFG), a leading American foodservice distributor with a network of 150 hubs and 300,000 restaurants.
The company creates plant-based cheese alternatives designed specifically for pizza, offering a delicious, melty option free from dairy, nuts, and soy. Crafted with a mixture of fava bean protein, potato, and coconut oil, its formulation prioritizes meltability. This cheese substitute adopts a clean label strategy, utilizing a minimal selection of natural ingredients.
“For years, this market has been dominated by giant corporations, and I’m excited to be on the same playing field as them”
Following its launch in 2022, the company originally partnered with Webstaurant Store to serve the US foodservice market through ecommerce. However, it found that one of the lowest barriers to market entry was local New York pizzerias, from which Pleese Cheese was inspired. Regev continued, “A pizzeria is also a great place for a person who isn’t familiar with vegan cheese to try it for the first time without having to buy a whole bag from a supermarket and figure out how to make something for themselves.”
After partnering with numerous pizzerias over the last two years, including Vito’s Slices and Ices, Tavola, Rocco’s Pizza, and Harlem Pizza Co., the company began to receive requests from pizzerias all over the country with customers who wanted Pleese.
“This is a pivotal moment, two years in the making”
Regev told vegconomist, “We knew that if we wanted to make a meaningful impact on people’s lives, we would have to go national. PFG is the leading pizzeria distributor in the country. It took us 2 years of “door knocking” to find the right contact to help us expand beyond our region.”
Smarter choice for food service
Pleese Cheese’s co-founder and chef, Helen Chardack, noted, “Pleese revolutionizes plant-based cheese alternatives. Crafted from beans and free of common allergens, it’s a smarter choice for various food-service settings, including schools, hospitals, and, of course, pizzerias.”
Pleese has received praise from notable pizzeria owners in New York for its quality and performance. John Accardi, founder of Vito’s, commented, “Using high-quality ingredients is super important to me, and I just hadn’t been impressed with vegan cheeses until I tasted Pleese.”
“This is a pivotal moment, two years in the making,” stated Regev. “Starting in May, Pleese will be distributed in the South and Midwest, soon to be followed by the West Coast. For years, this market has been dominated by giant corporations, and I’m excited to be on the same playing field as them.”
