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n Palma de Mallorca Alejandro Mascarell is redefining the way we experience cheese. His artisanal vegan cheese brand Bon Bessó is a proof of how local ingredients and a dedication for ethical consumption and environmental responsibility can come together to create a remarkably unique, dairy-free alternative to cheese.
Alejandro Mascarell’s journey to founding Bon Bessó began far from the island’s almond orchards. Originally trained in hospitality and tourism in Germany, his early career included kitchen apprenticeships and a deep personal interest in nutrition, though at the time, he had not envisioned pursuing a food-related business. After years spent exploring music, manual therapies and travels to India and Thailand, a back injury forced him to reconsider his professional path. That’s when he eventually decided to focus on one of his great passions: food.
Eleven years ago, an unexpected opportunity led Alejandro to open a small Mediterranean-vegetarian restaurant in Chiang Mai, Thailand, which he ultimately had to leave behind to return to Spain for family matters. During a trip to California shortly after, Alejandro encountered artisanal vegan cheese made from nuts - a revelation that led him to experiment on his own. Recognizing a gap in the Spanish market for vegan cheese, he set out to craft a plant-based cheese alternative that was “credible, healthy and high-quality, including support for the local economy and promoting sustainable practices”. His growing interest in veganism and his ethical vision of “how to be on the planet as a human being” became the soul of Bon Bessó, while the discipline and precision he acquired in hospitality have been key to sustaining and growing the brand. At the core of Bon Bessó's philosophy is the use of Mallorcan almonds, a decision that goes beyond flavour. Unlike the widely used cashew nuts, almonds are indigenous to the island, eliminating the environmental footprint of long-distance transportation. In addition, the almonds’ perfect balance of lipids, proteins and sugars provides creaminess, texture and supports fermentation. “The almond allows for the creation of a vegan alternative that mimics the texture and flavour of traditional cheese”, Alejandro explains.
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