Founded in 2015 and based in Lacroix-Saint-Ouen, Jay&Joy makes cashew-based artisanal vegan cheeses—such as Brie/Camembert-style Joséphine and Roquefort-style Le Jeanne—using rigorous fermentation and ripening processes. After a 2023 production halt and receivership linked to listeriosis cases, the company was acquired by an investment consortium and resumed production under CEO César Augier. Jay&Joy owns the Les Nouveaux Affineurs brand following a 2024 acquisition, expanding its portfolio of alternatives including Camembert and cream cheese. The company is present in 10 European countries and launched in UK independent stores in 2025; Les Nouveaux Affineurs is in about 1,000 French stores with a target of 2,000 by the end of 2026. Jay&Joy grew sales by 90% in 2024 and plans to scale manufacturing to produce over three million plant-based cheeses annually by 2027.

Total raised

$2M

Funding rounds

1

Latest round

Equity

Latest activity

Mar 2026