Re: NYTimes.com: Vegan Cheese, but Make It Delicious

[robert <http://dummy.us.eu.org/robert>]

 > From: Noelle <http://dummy.us.eu.org/noelleg>
 > Date: Sun, 18 Apr 2021 07:43:46 -0700 (PDT)
 >
 > though have not seen Miyoki doing those brie-style ones

I'm a bit disappointed in the Miyoki hard cheeses.  They may be good cold
(I haven't tried), but they are terrible at melting.

I remember when we used to get vegan "cheese" at  Bowl.  They were
nothing like cheese, didn't melt, and tasted funky.  But, they were the
best we could get.  Glad things have progressed so much.

 > On Sun, 18 Apr 2021, Noelle wrote:
 >  > I think Miyoko's is best, using cultured almond milk
 >  > 
 >  > On Sun, 18 Apr 2021, Heather Howard wrote:
 >  >  > Vegan cheese plate?
 >  >  > 
 >  >  > From The New York Times:
 >  >  > 
 >  >  > Vegan Cheese, but Make It Delicious
 >  >  > 
 >  >  > Cheesemakers are pushing the boundaries of cultured, plant-based milks,
 >  >  > producing more compelling vegan cheeses than ever before.
 >  >  > 
 >  >  > https://www.nytimes.com/2021/04/16/dining/vegan-cheese.html