The Cheese of Change

Some revolutions start yellow. But there is always a time to change your colors – or even shapes.

When we started eating a mostly plant-based diet, there was always this little elephant floating in the air. ‘What about the cheese? Do we have to cut out cheese, too?’

And that is really a very good question. Because everyone in my family loves cheese. All kinds of cheese in all different consistencies and dishes. At that time, there were really almost no alternatives. And the ones that were available tasted like … well, let’s just say they made the new quadrant of the cheese universe a dark and cold place.

But that’s changed, thankfully. Not only have the alternatives become more numerous, but they’ve also introduced some interesting nuances to the yellow spectrum of delight. And this time, I really mean ‘interesting’.

For example, the vegan cream cheese we’ve been using a lot these days is excellent. Better than anything a calf would have to share its favorite drink for. Yes, the cornucopia is definitely half full now: different kinds of butter substitutes, plant-based yogurts, etc. Even the camenberts have gotten new cousins from the nut and grain branch of the family.

The most important thing I’ve learned in looking for alternatives is that I wasn’t really looking for an equivalent, but that I like the philosophy of cheese. It goes like this: ‘Does anyone fancy some cheese’, after a good meal shared with friends and family. Or the salty flavor of cheese that goes so well with fruit.

But I’ve found that there are a whole bunch of other ways to achieve the same effect. And I’ve learned to be more flexible in my expectations and open to new things: If I want to substitute a certain cheese, I don’t look for a direct alternative. I take a small selection of options and see which one best meets my expectations. From there, I complete the ensemble. Which, of course, in some cases means I have to redesign the menu. But that’s fine with me. I love to learn.

So the subject of cheese has taken on a much greater significance for me than I could ever have imagined. And it has made me look at the entire food spectrum differently. Like the ‘winds of change’ in a revolution. Except this time, cheese fought and actually won freedom. It made more space for itself – to survive and thrive.

Long live the cheese! ¡Viva el queso! Es lebe der Käse! Leve osten! Vive le fromage!

I wasn’t really looking for an equivalent, but … I like the philosophy of cheese.

Side Notes:

• One more thing I forgot to mention: the new cheese candidates made some dishes possible that I had never thought of before. You would never guess all the places we put the grated vegan cheese (made from almonds). For example, it is now a regular on our pancakes. Mildly salty, it tastes great with any sweet or fruity.
• Look for the recipe [‘Cheese Approach‘], a cheese sauce. Other recipes involving vegan cheese [‘Pizza Vagabond‘], [‘Pasta Scolaresca‘], [‘Fish in Hiding‘], [‘Washerman’s Warft Salad‘]
• Although eating plant-based cheese might be generally a good choice, it can also be a relief for people who have trouble eating dairy (some people in my circle of friends and family can’t digest cream or even old aged cheese), there may still be allergies that limit the choices (nuts, for example). But if you have read the ingredient list carefully (as any allergic person would) and find something new you like after trying it out, this can actually provide a great and delicious alternation.