Stockeld Dreamery develops plant-based cheeses using fermented legumes as its core protein. Its first product, Stockeld Chunk, launched in May and is made from fermented pea and fava; it contains 13% protein and has a feta-like look and feel. The team tested over 1,000 iterations to arrive at Chunk and is developing spreadable and melting cheeses expected to reach market within the next 12 months. The company was founded in 2019 and began with four employees; it has grown to 23 and plans to reach 50 by the end of next year. Including the latest round, Stockeld has raised just over $24 million to date. The new funding will be used for R&D, to build a pilot plant, move into a new Stockholm headquarters next year, and to expand beyond Sweden into the U.S.

Total raised

$24M

Funding rounds

2

Latest round

Series A

Latest activity

Sep 2021