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
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.