What happened to Conscious Cultures? Do I even know you anymore?
For the uninitiated:
Bandit started out as Conscious Cultures, a plant-based cheese line born from the best intentions (to nourish others) in the lowest of places (a makeshift refrigerator cave in a basement beneath a Philly yoga studio).
Our processes have been refined these last few years, but our craft is exactly the same: Traditional cheeses made by time-honored methods that just happen to be plant-based, dairy-free and the darling of the likes of the New York Times.
Fancy, right? Except…we’re not. We’re simply super serious about making delicious cheese. Our former name and logo started to feel out of sync with who we are at our core. So we became Bandit – the crew sneaking onto the cheese scene, dropping what has been dubbed by many as the most delicious plant-based cheese you’ll ever eat.
How & where do I place an order?
If you would like to become a wholesaler, fill out our “Become a Wholesaler” form to begin the process. For distributors and any other sales related questions, please email at firstname.lastname@example.org
What is the minimum order, are there any ordering deadlines and what’s up with shipping?
MOQ (Minimum Order Qty): 2 Cases
A flat shipping rate of $15 will be applied to all orders. Orders are shipped out once weekly on Thursdays. Orders are shipped temperature controlled and overnighted to arrive at your doorstep on Friday.
Deadline, deadlines…. Ordering deadlines are Tuesdays at 2pm ET. Any orders received after that, will be pushed to the following week’s order.
I am a distributor and would love to carry Bandit. Who do I contact?
Oh heyyy! We love distributors. Give us a shout at email@example.com. We will be sure to get back to you lickity split.
Is Bandit hiring?
We’re always on the prowl for curd nerds, culinary cohorts, and well-rounded folks to join the team. Bonus points if you can carry a tune (or just act like you can carry a tune). Hit us up with a short intro about what you do best along with your resume at firstname.lastname@example.org.
Where can I find Bandit?
Get your hands on it here
Is Bandit cheese gluten-free, soy-free, dairy-free and vegan?
Yep, Always and Forever, 110%!
What about nuts?
Nuts and tree nuts are our only major allergens. We hope to create an allergen-free cheese at some point in the future. Stay tuned!
Fat. It’s that simple. Fat is the flavor carrier of taste, texture, mouthfeel, and umami. Cashews have the right amount of fat and protein to bolster the fermentation and cave aging process. Cashews also have a relatively neutral flavor, not distracting from the cultivated flavors and incorporations of our cheese.
Plus cashews provide a rich, creamy foundation that mirrors the texture, mouthfeel, and palate of a dairy cheese without any distracting texture or grit (or, y’know, lactose).
What’s Bandit’s shelf life?
Our cheeses must be kept refrigerated and enjoyed 4 weeks from wrap date marked on nutrition label.
Can Bandit cheeses be frozen?
Our hand-rolled logs and pre-cut Barn Cat wedges can be frozen for up to 6 months with very little change during the thawing/slacking process. We’ve had mixed results freezing our other varieties. While freezing is perfectly safe if handled correctly, we find that the integrity of the texture can be compromised. Sorry, cats.
Can I eat the rind?
Hell yeah! Get in there! The rind is delicious, and is where our cave aged bloomies Barn Cat and Maverick get their flavor. Barn Cat and Maverick are classified as “surface ripened cheeses” meaning they ripen from the outside in, drawing flavor from the delicious enzymes that grow on their surfaces, creating the rind. Rinds a little too intense for you? Try pairing rinds with a sweet jam to balance things out.
Where is Bandit cheese made?
All our cheese is handmade in the best city on Earth: Philadelphia.
In, like, a barn or something?
Close. Our production creamery and cave aging facility are in the belly of the Bok Building, a former school turned shared workspace in South Philadelphia.