To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of fermentation for producing climate-friendly cheeses that people want to eat.
My point being, in case you missed it, is that it’s neither “difficult to get”, nor “very expensive”.
Like I said, Lucky you. I don’t have a taco shop nearby, nor anywhere that sells Mexican cheese. The Mexican place here in Ware only has the generic stuff they ise in gast food places that tastes of coconut and plastic.
Good ones (Tyne Chease) are usually mail order. The deli near me occasionally has some blue from somewhere at £8.50 for a small piece.
I’ve settled for Violife and Morrisons dairy free block.
Anything that improves the quality, price and availability is good news though.