London CNN —It’s a problem as intractable as the riddle of the Sphinx: How do you make a vegan cheese that people actually want to eat? It was also born from his frustration with the current range of vegan cheese products in stores. It doesn’t feel like a dairy cheese in the mouth.”Consumers have not taken to vegan cheese with the same enthusiasm as vegan milks. “The code has not been cracked yet.”Masiá said the current crop of vegan cheeses generally do “not deliver” what consumers want. Courtesy Formo Bio GmbHFormo vegan cheese Courtesy Formo Bio GmbHA Formo team member operates a cheese press to mold cheese made using micro-fermentation technology.

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Persons: London CNN —, Formo, Koji, Formo’s, ”, Carmen Masiá, ” Masiá, Wohlgensinger, REWE, We’re, ’ Formo, Julie Emmett, Emmett, Novonesis’s Masiá, CNN’s Laura Paddison Organizations: London CNN, Swiss, CNN, San, Foods Association, Consumers, Based Foods Association, METRO, Agriculture Organization Locations: Berlin, Danish, San Francisco, Germany, Austria, Europe