Non-milk cheese anybody?

Maharashtra Food and Drug Administration’s pulling up of McDonald’s for allegedly serving non-milk-based cheese without adequate disclosure has some people wondering what non-milk varieties of cheese are. And if they are less, or more, healthy than the milk-based ones?

Read TOI editorial on the issue here.

For those not in the know, there are several varieties of vegan cheese, mostly made from vegetable oils or plant-based ingredient including nuts. These include almonds, cashews, and macadamias, soy, coconut oil, vegetable oils and root vegetables.

The process involves combining these ingredients with thickeners like agar or tapioca, nutritional yeast for a cheesy flavor, and sometimes bacterial cultures or acids to achieve the desired tanginess and fermentation.

Vegetable oils, particularly coconut oil, are popular in vegan cheese production due to their ability to solidify at room temperature, which helps in achieving a cheese-like consistency. However, the term "cheese" made from vegetable oil can be misleading as it suggests a direct substitute, which might not always hold in terms of flavor, texture, or nutritional profile.

Some popular types of vegan cheese made from vegetable oils are:

Mozzarella-style: Often used for pizzas and salads, made from coconut oil and starches to mimic the texture and meltability of dairy mozzarella.

Cheddar-style: Made from a combination of oils, starches, and nutritional yeast to replicate the sharpness and texture of traditional cheddar.

Cream Cheese: Made from almonds or cashews and coconut oil, designed to spread easily on bagels and bread.

Parmesan-style: Typically made from nuts and nutritional yeast, with oils added to achieve a harder, grateable consistency.

In terms of health, vegetable oil-based cheese alternatives can vary widely in their nutritional content. Some may be lower in saturated fat and calories than traditional dairy-based cheese, but they may also be higher in sodium and other additives. Additionally, some vegetable oils, such as coconut oil, can be high in saturated fat, which can contribute to heart disease if consumed in excess.

Traditional cheese is typically made from the curds of milk, which are formed when an enzyme called rennet is added to milk, causing it to coagulate. The curds are then separated from the whey and processed to create different types of cheese.

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