The article critically reviews plant-based cheeses, highlighting the discrepancy between artisanal products made from fermented nuts or soya and ultra-processed alternatives from larger brands. The author emphasizes flavor, texture, and the importance of natural ingredients in creating satisfying cheeses that can compete with traditional dairy options. Through tasting, the author notes the inconsistency in mouthfeel and taste among different brands but ultimately finds a standout vegan cheese that offers a delightful eating experience, aligning with the preference for quality ingredients.
In testing these cheeses, I've led with flavour first, looking for anything on the spectrum between buttery, sweet and mild to full-blown extra-sharp, tangy and pungent.
My vote will always be in favour of products made with natural ingredients, because, ultimately, I believe that's where the best food comes from.
I thought twice about reviewing plant-based cheeses. Although some companies make non-dairy cheese out of fermented nuts or soya, big brands often rely on ultra-processed ingredients.
The best vegan cheese I tried was absolutely delicious, melting beautifully in the mouth and boasting a potent, cheesy flavour akin to a medium mature cheddar.
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