RIND Launches Vegan Bleu Crumbles

New plant-based bleu cheese crumbles made with real roqueforti cultures are first of their kind

Brooklyn, NY – RIND by Dina & Joshua announces the launch of new Bleu Crumbles made with real roqueforti cultures. This highly versatile, new plant-based offering features a tangy, bleu cheese flavor and creamy consistency, and is also meltable, making Bleu Crumbles the perfect addition to salads, dips, burgers, sandwiches, baked goods, and more.

Like RIND’s other artisanal vegan cheeses, Bleu Crumbles are dairy-free, gluten-free, cholesterol-free, and allergen-free. In fall 2025, they will receive Kosher Pareve certification. Available in 4-oz. containers, the MSRP is $5. Bleu Crumbles are also available for foodservice.

RIND co-founder Dina DiCenso says, “We’re excited to finally introduce this innovative new vegan product to the market. We have long wanted to sell a version of our award-winning Bleu cheese in crumble format—using real mold cultures rather than relying on natural flavors and colorings such as spirulina and beta-carotene that are employed by other plant-based brands. The authentic flavor and texture of our mold-fermented bleu crumbles elevates our product to a new level in the plant-based category.”

ABOUT RIND

Founded in 2017 by Dina DiCenso and Joshua Katcher, RIND by Dina & Joshua is a WBENC-certified and LGBTQ-owned, multi sofi™ award-winning brand that has quickly raised the bar on plant-based cheese with soft-ripened, French-style cheese. RIND’s state-of-the-art cheese cave in the historic Brooklyn Army Terminal is the first authentic vegan cheese cave in North America and New York City’s only dedicated vegan cheese cave.

The first plant-based cheese brand to be featured in Whole Foods Markets’ (NYC) artisanal dairy cheese cases, RIND is also carried by Harry & David and is available in more than 60 stores and restaurants throughout North America. RIND’s Bleu cheese was named Best Blue-Cheese Style Vegan Cheese by Cook’s Illustrated, and its Classic Cambleu won a 2024 Startup CPG Shelfie award in the Plant-based Alternatives category. The brand has been featured in Veg News and The Boston Globe, as well as Cultured Magazine and Thrillist.

In addition to cave-aged vegan cheeses, RIND produces vegan cheese spreads, an ALPINE SVVISS cheese, and introduced the world’s first carrot-based cheese slices in 2022, winning a sofi™ Best New Product award. In 2023, RIND expanded its veggie cheese line under the Veggie Underground banner and introduced new parsnip and red bell pepper varieties to complement the carrot cheese. Made with real vegetables, Veggie Underground is the first and only plant-based cheese on the market to feature real veggie purée as one of the primary ingredients.

For a list of retailers and restaurants currently carrying RIND and Veggie Underground products, visit rind.nyc and veggieunderground.com.