Plant-based cheese has become a popular choice for those who want to cut out dairy but still enjoy the taste and texture of traditional cheese. But making cheese from plants that stretches, melts, and tastes like dairy is no easy task. It takes a lot of science, experimentation, and testing to create something that looks and feels like the real thing. That’s what a group of researchers at the University of Guelph set out to do, and they’ve made impressive progress. The Science Behind Plant Chees
        • Plum@lemmy.worldEnglish
          15·
          10 months ago

          Daiya American slices on nachos or a burger is perfectly acceptable. It’s just super weird when it’s cold. And I’ve given up entirely trying to find a blue cheese substitute.

          • doortodeath@lemmy.worldEnglish
            11·
            10 months ago

            There are three vegan blue cheeses that i know about, currently available in europe that i can recommend: French brand Jay & Joy “Jeanne” French brand Petit veganne “Petit Azur bio” German brand Veganz “Bluebert”

          • Nimrod@lemm.eeEnglish
            3·
            10 months ago

            This is surprising to me. The “follow your heart” blue cheese fits the bill perfectly for me.

            I would kill for a mozz that got anywhere close to actual cheese.

          • qjkxbmwvz@startrek.websiteEnglish
            3·
            10 months ago

            I’ve been pleasantly surprised by vegan blue cheese dressings, but blue cheese itself…yeah, it’s got a long ways to go.

    • Anahkiasen@lemmy.blahaj.zoneEnglish
      132·
      10 months ago

      Fermented vegan cheeses have all the same tastes cause it’s the same process I’d recommend to try modern ones they’re really great nowadays. Depends of the country of course.

    • Kraven_the_Hunter@lemmy.dbzer0.comEnglish
      5·
      10 months ago

      My wife developed lactose intolerance 3-4 years ago and loves cheese. Just within the past couple of months she’s begun to find some plant cheeses that are decent. Still no replacement for feta though, unfortunately.

        • Kraven_the_Hunter@lemmy.dbzer0.comEnglish
          2·
          9 months ago

          Thanks, I’ll see if I can find that locallly.

          Edit: That’s actually the brand she’s using for all of the other cheeses. Shows how much I’m paying attention! I didn’t think she was impressed with their feta though.

      • Որբունի@jlai.luEnglish
        1·
        10 months ago

        Cooked pressed cheeses like Sbrinz or Parmesan have no lactose. It’s livable to only go for those except on a few occasions with the help of lactase pills.

  • streetfestival@lemmy.caEnglish
    30·
    10 months ago

    Wow, really cool. Sounds like great progress for the industry. And it’s Canadian >.<! Good on AOL for covering this, although they should have used the “grilled cheese pull apart” test for the headline photo (copied below).

    The research study was published in Physics of Fluids: https://pubs.aip.org/aip/pof/article-abstract/37/1/011913/3330660/Impact-of-protein-sources-on-the-functionality-of

    Here’s a popular press summary from the journal’s publisher: Just as Gouda: Improving the Quality of Cheese Alternatives

  • Soulg@ani.socialEnglish
    142·
    10 months ago

    Cool development and I’m sure it’s good, but ain’t no way it tastes like dairy cheese.

  • RBWells@lemmy.worldEnglish
    134·
    10 months ago

    Cheese is so interesting because it’s cultured, with different bacteria that make it all taste different. It’s more like a living thing. Vegan cheese is the stuff of school pizzas. Pasteurized Processed Cheese Food.

    Still interesting, and happy for vegans, but coconut oil and pea protein made into an ultraprocessed cheese food doesn’t sound healthier than cheese.

    • dandelion (she/her)@lemmy.blahaj.zoneEnglish
      6·
      10 months ago

      fair, but it’s not like the high saturated fat and high cholesterol levels in dairy based cheese make it really that “healthy” by comparison … meanwhile, lots of vegans are motivated more by not supporting the poor treatment of cows or by environmental concerns, both of which are solved by vegan cheese.

    • irish_link@lemmy.worldEnglish
      4·
      10 months ago

      Ohh wo/man I totally agree. I just can’t eat the real stuff. I blow up, not just in my digestion but physically I have terrible whole body inflammation.

      I like to have fake pizza once or twice a month. This will make it better (once i read the article and taste it).

    • Rodneyck@lemm.eeOPEnglish
      4·
      9 months ago

      There are plenty of molded/aged cheeses in higher-end vegan markets, and do-it-yourselfers.

      • RBWells@lemmy.worldEnglish
        1·
        9 months ago

        I’ve made cheese, though, it just seems more like food than the ones made from oil. Still - I know this is the vegan sub, and I cook for vegans quite often, I am happy for y’all that it’s getting better tasting, for sure.

        • jol@discuss.tchncs.deEnglish
          1·
          9 months ago

          I’ve made home made vegan cheese too. The ingredients were cashews, water and salt. My point is that the stuff we buy in the supermarket is very far from the home made stuff.

    • rivan@lemm.eeEnglish
      3·
      10 months ago

      You’ll eat the fake breast cheese and you’ll like it