Beyond Meat Is Struggling, and the Plant-Based Meat Industry Worries

Re:Beyond Meat Is Struggling, and the Plant-Based Meat Indus... by dr_orpheus on Tuesday November 29, 2022 @12:53PM (#33790790)

It depends on what you are looking for with the vegan cheese. If you want something to go with a charcuterie plate, there are really good cultured cashew milk cheeses. They are more akin to cheese spreads though, something like this [0]

But if you are looking for something like a slice of cheddar or vegan mac-n-cheese the options are really pretty terrible and all have an aftertaste like you just ate a spoonful of Crisco.

[0] https://miyokos.com/products/classic-double-cream-chive-chee...

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Re:Beyond Meat Is Struggling, and the Plant-Based Meat Indus... by jfim on Tuesday November 29, 2022 @03:07PM (#33792565)

Not knowing anything about vegan cheeses, are there options that would be something similar to say brie, camembert, emmental, fontina, gruyère, havarti, manchego, parmigiano reggiano, or roquefort?

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Re:Beyond Meat Is Struggling, and the Plant-Based Meat Indus... by dr_orpheus on Tuesday November 29, 2022 @05:46PM (#33794461)

There might be some I'm not really sure for the specific varieties you have listed above. A vegan gouda seems to be a pretty standard thing for some of the manufacturers. So there are definitely some trying to make things outside the typical cheddar, swiss, mozzarella.

I don't think I have ever seen something trying to imitate any really soft (brie) or blue (roquefort) cheeses.

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