| Cow's milk-free cheeses - November 07 |
| We have a serious problem when tasting cow’s milk free cheeses as we have, perforce, to taste the soya ‘cheeses’ with the goat and sheep cheeses. This is really very unfair as they are two totally different products. Although soya ‘cheese’ is designed to be used in dishes in which one would normally use animal milk cheese, no one could reasonably expect a product made from a bean to taste anything remotely likely a product made from the milk of a cow, goat or sheep. That the manufacturers manage to get as close as they do is a tribute to their manufacturing skills! Our tasters are, obviously, aware of this, and take it into account when doing their tasting - but, inevitably, in the resulting table, the soya ‘cheeses’ cannot really compete with goat or sheep cheeses, some of which have been made by methods honed by centuries of skill and tradition. That said, soya ‘cheeses’ are hugely improved in both flavour and texture and for those who either cannot, or do not wish to, eat animal milks of any kind, they now make a perfectly reasonable substitute - especially if they are used as part of another dish - topping on a pizza etc, the Cheezly feta in a salad, any of the cream cheeses as a dip and so on. The goat and sheep cheese speak for themselves. Manufacturers: To see what new pages have recently been uploaded to the site click here; to see what is in the current issue of Foods Matter click here. New recipes appear every month in Foods Matter. For our excellent subscription offers click here. |
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