Forager Project has entered the burgeoning plant-based cheese category with a new line of organic products made from a base of cashews, starch, and coconut cream and oil, which it claims delivers the “cheesiest vegan cheese with the best melt and stretch.” The cheeses (SRP $5.99) will be available at retailers including Fresh Thyme, Sprouts, Central Markets, and Stop & Shop in the spring, said co-founder and CEO Stephen Williamson, who launched the first Forager Project products (HPP veg-forward cold-pressed juices), in January 2013, and has since branched out into nut milks, smoothies, cashew-based yogurts, and ‘pressed vegetable’ chips made with pulp left over from juice pressing.