Just some dude.
I’ll just take something that modestly melts and doesn’t taste so much of coconut oil. Since becoming near-instantly lactose intolerant in 2019, this has been my been my biggest gripe, as almost every vegan cheese maker uses the stuff and I think it makes the cheese taste awful.
We are in his debt. He showed great courage.
Appreciate your taking the time to respond. Unfortunately, I’ve got plenty of those, and they’re sadly not a silver bullet… 😞
Appreciate your taking the time to respond. Unfortunately, while I know all this, it doesn’t quite line up with my experience. I’ve seen the difference between an aged cheese like 3-year cheddar and American. But, there’s still a reaction to the cheddar, even if slight. (And, yes, I’ve had the allergy tests…)
So, I’ve found it safest to go with vegan cheese, particularly when the cheese I really want is American (or, at least Gruyère). Unfortunately, I never could get into breakfast sandwiches or burgers with cheddar—the stuff just breaks too easily.
Ever since I’ve had to go dairy-free due to sudden lactose intolerance, I’ve had to learn the sad world of vegan cheese. And, the thing that I’ve learned is that almost all the makers have this obsession with coconut oil, the smallest amount of which I can taste—giving the cheese an “off” taste—and which gives me heartburn.
With how well the “every accusation is a confession” adage seems to hold up, I’m pretty darned sure that lizard people are real at this point.
Fascinating. I guess I’d be curious to know which brands those are.
And, for what it’s worth, I think I’d take mustard or cardboard over coconut oil. 😅