Description
Plant-based cheese production involves microbial fermentation of plant-based ingredients to create a cheese-like product.
Technical
The process involves microorganisms such as bacteria and yeast fermenting plant-based ingredients at 20°C to 40°C for 7-14 days, with a pH level between 5.5 and 6.5.
Science
Primary Reaction
Microbial fermentation
Sensory Profile
Aroma ()
NuttyFruityEarthyTangyButteryYeasty
Wine Analogy
Aged Gouda-like complexity
Coffee Analogy
Nutty notes similar to Ethiopian Yirgacheffe
Perfume Analogy
Earthy musk with buttery top notes