New Cheese on the Block: Pleese Foods and the Future of Pizza

Joseph Priestley Society
Thursday, October 7, 2021
12:00 p.m.–2:00 p.m. EDT (UTC -4)

Pleese Cheese is the brainchild of New Yorkers Kobi and Abev Regev. After adopting a plant-based diet, not being able to eat pizza—the go-to food in the Big Apple—became both a burden and a challenge.

While initially experimenting to find the perfect plant-based cheese for personal use, word of their product development spread to the point that friends and neighbors looked to get their product. One thing led to another, including time at a business incubator and pitches to angel investors, and Pleese Cheese became a reality. They named their plant-based cheese Pleese because they wanted to hear kids ask for pizza with extra Pleese! Today Pleese is available in a handful of pizzerias across New York City, and they are working diligently to make their product available nationwide.

About the Speaker

As a New Yorker who happened to change his diet to plant based, Kobi is one of those people who believes that anything can be accomplished with enough passion and ingenuity. Kobi’s biggest dietary challenge was adjusting to life without pizza slices from his favorite restaurants in NYC. Believing that no vegan cheese on the market would pass the scrutiny of New Yorkers, he and his wife, Abev, decided to do something about it. And so Pleese Cheese was born.

About the Series

The Joseph Priestley Society (JPS) promotes a deeper understanding of science, technology, and industry, with an emphasis on innovation and entrepreneurship. Speakers are leaders from a wide variety of large and small chemical companies and the financial, consulting, and academic communities.

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