Why Did We Instead Name It “Crematta”, Not “Vegan Cream Cheese”?
When you browse the refrigerated aisles of supermarkets or scroll online, you’ll notice a common trend in naming within the “vegan cream cheese” category. At JULIENNE BRUNO, we choose not to imitate, but to create.
We aim for originality, both in the products we develop and in how we present them. Instead of replicating existing products and calling them “vegan” or “plant-based” versions, we wanted to offer something that feels more unique. That’s why we chose to name it Crematta. It’s a name that stands out, but still feels familiar - a reflection of our approach to food that respects tradition while embracing new possibilities.
A Brief History of Cream Cheese
Other than its creamy texture and flavour, along with common agreement that it is a bagel’s best friend, most people do not know much about cream cheese and its origins. In fact, cream cheese has a very long history, being first tracked back to as early as 1583 in England. The concept of cream cheese did not leave the country until 1651, when the French discovered it and even more surprising is the fact that the first recorded recipe of cream cheese did not come until 1754 in England.
There is of course a connotation of cream cheese and the U.S.A, with cities such as Philadelphia and New York City. However, they did not gain their reputation for producing outstanding examples of cream cheese until the 1820s. At that time, distribution of cream cheese was typically in very small quantities, due to the fact that cream cheese was most commonly made on family farms. It was not until 1873 that cream cheese was first mass produced, thanks to William A. Lawrence, a New Yorker. His cream cheese would later become branded as what is now, the well known Philadelphia cream cheese. William had been making cheese for over a decade until he stumbled upon the recipe for Philadelphia cream cheese by accident when he was trying to recreate the French cheese, Neufchâtel. Lawrence’s new cheese was a hit, and he named it after the city where he thought it would sell best – Philadelphia. The popularity of Philadelphia cream cheese grew rapidly in the 1920s and 30s when it was marketed as a versatile ingredient that could be used in both sweet and savoury dishes. Cream cheese has exponentially developed over the years, to now include hundreds of different flavors, ranging from chocolate to jalapeño pepper. Whilst, with the increased demand for vegan or lactose free products, there has been an increase in brands such as JULIENNE BRUNO creating a new era of cream cheese.
The Birth of Crematta
Bringing you into the 2020s, and we find ourselves inspired by that same spirit of innovation shown by William and the cheesemongers before him. Just as cream cheese was a new creation in its time, Crematta is a product and a name born of this decade. Language evolves, and every word we use was once invented. Like any cheese, Crematta is the result of a meticulous process—a harmonious blend of ingredients and techniques, the same can be said about the naming of it too. The name Crematta was inspired by both the ingredients and the product’s texture. Starting with the word “cream” to capture its smoothness, we looked to the Spanish “crema” for added warmth. The “-tta” suffix, influenced by Italian phonetics, brings a lightness that mirrors the airy, whipped texture of the product itself. This subtle detail reflects the care in crafting something familiar yet distinct.
Our Crematta begins with soya milk and coconut fat. Through bespoke fermentation and proprietary processes—particularly whipping the ingredients to create our delicate creamy texture—we craft a product that’s both familiar and entirely new. While cheesemaking has been practiced for thousands of years, in our Kitchen 01, we pioneered a method to develop a multi award winning dairy-free cheese spread. And so, Crematta was born.
Crematta’s uniqueness comes from its versatility, perfect for spreading on bagels or toast, pasta sauces, cupcake frostings, cheesecakes, tiramisu, sandwiches and many more... Unlike most plant-based spreads on the market, our Crematta is nut free and coeliac friendly, providing a great option for those suffering with allergies.
Continuing a Tradition of Culinary Innovation
At JULIENNE BRUNO, we see ourselves as part of the ongoing tradition of gastronomic excellence. Our relentless pursuit of taste, quality, and creativity has captured the hearts of food lovers from all walks of life. We strive to make a lasting impact on the global food landscape, one delicious bite at a time.
We believe in the power of creation over imitation. Crematta isn’t just a plant-based alternative; it’s a celebration of culinary originality—a new experience that invites everyone to savor without comparison.
Don’t Imitate, Create.
Don’t Compare, Enjoy.
