Description
Fermentation of plant-based milk with microorganisms to create a cheese-like substance
Technical
Vegan cheese fermentation involves the use of microorganisms to break down plant-based milks into a cheese-like substance, requiring careful temperature and pH control to achieve the desired texture and flavor.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
TangyEarthyUmamiFermentedYeastyNutty
Compounds: Diacetyl, Acetoin, 2,3-Butanedione, Isoamyl acetate, Ethyl hexanoate
Wine Analogy
Similar complexity to aged white wines with secondary fermentation characteristics
Coffee Analogy
Nutty and fermented notes akin to natural process Ethiopian coffees