Based on the success of our first raise on SMBX, CheeseButta has since acquired a walk-in cooler and freezer, plus a secondary mixer. We are active in several farmers markets as well as the NW Food Show, the TASTE 2022 (at the Washington State Fairgrounds), the Clark County Fair and the Vancouver Jazz & Wine Festival. We were also able to hire 4 incredible full-time employees.

CheeseButta was originally created by my father Chef Henri Paul, and I’m on a mission to share his recipe with the world. From an early age I was introduced to cooking and being part of a restaurant family. For many years I managed the family restaurant ‘Henri’s’, and today, we pride ourselves on using nothing but high quality, unprocessed ingredients. Our product line has expanded to several new flavors, including habanero, pepperoni, roasted garlic and smoked bacon. CheeseButta has grown an eager new fanbase of home chefs, foodies, recipe-creators and high-end snackers. 

The everyday home chef and Gourmet Connoisseur can create spectacular dishes for friends and family, making a casual dinner something to rush home for. We will also be introducing a Gourmet Seasoning line in July. Another family trade secret seasoning blend that has been sought after for over 50 years, and I am so happy to be able to offer it to the public. The Classic steak and chicken season is our most popular, along with our "Vampire Slayer" garlic seasoning, "Hot Mamma" Cajun Seasoning and our BBQ backyard RUB, plus our signature Seafood Seasoning.