Stephanie Little has been making plant-based cheese since March 2020. At the time was working as a high school math and science teacher at an all-boys school in Montreal’s NDG/Westmount area. However, not being able to find what she was looking for on the market, she decided to experiment with different plant-based cheese recipes. Cheese-making became her quarantine project, while being stuck working from home due to COVID. 

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Through trial and error with different ingredients and flavour profiles, three varieties were born: Camembert Style, Chevre Style with Ash Rind and Blue cheese. She gave samples to friends and family, in the hopes that she had make something delicious that vegans and non-vegans alike could enjoy. Surprisingly, everyone kept remarking that she could make this into a business… and so she did! Fast forward several months, business plan development, project funding and VOILA! Nut Grove Cheese was born!