This is the second of two posts evaluating the viability of nut-based fake cheese.
Two weeks ago, I wrote about the dairy industry’s panicked response to the rise of nut milk and nut cheese. Today, I am going to tell you why that panic is justified:
I fell in love with nut cheese.
I never thought I could be converted. Nut-based cheese imitations have been, for most of human history, absolute trash. But then I discovered a product called Kite Hill, and, I know this sounds crazy, but I literally believed this stuff was real cheese for three weeks.
Kite Hill, and the equally excellent Treeline, set themselves apart because the nuts are ground to the point of absolute smoothness and then introduced to cultures just like actual cheese. The result is a beautiful substance that I actually prefer to cream cheese.
I know what you’re thinking: “Great Henry, you found an acceptable replacement for cream cheese, which is barely a type of cheese. You’ll have to pry my cheddar from my cold, dead hands.”