I've found it's taken ages for the various makers to come around to the fact that you have to compete on taste, otherwise none of this is worth buying.

There's finally a few (e.g, Violife) who have started to get close. Kite Hill's almond ricotta is probably 1:1 for me and I eat it when I find it on sale.

I think if you're after "luxury" cheese (the kind you might enjoy with a bottle of wine) it's harder, but for day to day cheese you throw on a sandwich/tacos/whatever it's passable.

(My two cents, of course - everyone tastes different, and you should eat real cheese if that's what you want)

the overwhelming majority of cheese I eat is old cheddar or mozzarella, and I haven't seen a vegan cheese does a simulation of either worth talking about. Cooking them is even worse, while cooking cheddar or mozza is great.

It's just not the same.

For a long time, all vegan cheese was bad. Some was horrible. But recently there some that made from primarily from nuts and beans that are quite good.

For a mozzarella, I recommend Miyoko's https://miyokos.com/collections/vegan-mozz

Reading "How Not to Die" gives pause on the long term health impacts of eating dairy based on evidence from nutrition studies.

Eh, Mozzarella is a tough one. I'd agree there's little options there yet, but I don't use that often enough to know if there's anything new (the wife also prefers getting a ball of fresh mozzarella sometimes, so I don't bother with alternatives there).

Cheddar though... I'd have to disagree. To each their own though!