Cultured Flavor

It was my youngest daughter who remarked, when eating one of my earlier attempts at vegan cheese, that it was more tangy than sharp. That got me thinking about the difference between vegan cheeses and dairy cheese. What transforms simple milk into cheese is a culturing process that begins with various bacteria and enzymes, which coagulate the proteins in the milk, allowing the solids to separate from the whey. The cheese is then aged for a few days to many months, and during that time it develops its distinctive character and flavor. Depending on the type of enzymes and bacteria used, as well as certain molds for bloomy-rind and blue-veined cheeses, the final product takes on different characteristics.