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
  • electric_nan@lemmy.mlEnglish
    12·
    6 hours ago

    Nice! I’ve been vegan for 25 years, so no longer the best judge of “just like cheese”, but I’m stoked at the improvements since I vegan.

    • moody@lemmings.worldEnglish
      1·
      1 hour ago

      Never been vegan, but would love to see vegan alternatives that are as good (subjectively) as real cheeses. I do try to make an effort to reduce my animal-based food consumption, but cheese is really hard for me to leave behind.

      • TheRealCharlesEames@lemm.eeEnglish
        103·
        7 hours ago

        I mean, have you tried any of the cheese alternatives? /s

        I am excited for any and all improvements.

        • Plum@lemmy.worldEnglish
          11·
          7 hours 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.

          • Nimrod@lemm.eeEnglish
            1·
            2 hours 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
            2·
            4 hours ago

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

          • doortodeath@lemmy.worldEnglish
            9·
            6 hours 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”

          • TheRealCharlesEames@lemm.eeEnglish
            3·
            7 hours ago

            I’ve found tofutti slices to be a little better for those dishes and my new bar for acceptable. Dayia is better now that they use oat milk but it still tastes wrong to me. All the other brands are really quite bad.

    • Anahkiasen@lemmy.blahaj.zoneEnglish
      111·
      7 hours 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.

  • streetfestival@lemmy.caEnglish
    14·
    7 hours 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