Muka

Muka produces organic, fermented vegan cheeses using artisanal cheesemaking techniques, for a diet with a smaller ecological footprint, healthier and more ethical.

Teresa Ferreira was traveling through the Americas when the pandemic forced her to return to Portugal. To have some fun, she set up a "small fermentation lab" at home. From her experiments with vegan "cheese," Muka was born, where she tries to apply ancestral techniques to a plant-based diet.

Combining artisanal knowledge with innovation, Muka develops products based on carefully selected plant-based ingredients, which undergo natural fermentation processes to achieve unique flavor, texture, and complexity. Her approach prioritizes quality, the simplicity of ingredients, and respect for slow processes, resulting in authentic and versatile plant-based alternatives. Committed to a positive impact, Muka promotes more sustainable, healthy, and ethical eating, contributing to a reduced ecological footprint without compromising the pleasure of eating well.