As a self-proclaimed cheese connoisseur, I knew the moment I saw the Dairy Free Cheddar, Mozzarella and Ricotta Kit that it had to be mine. Melty mozzarella, creamy ricotta, tangy cheddar: say no more, you had me at melty. (Editor’s note: Morgan loves the Fondoodler, so her predilection for meltiness comes as no surprise to us.) I’ve dabbled in the realm of vegan cheese before, but as a non-vegan, I’m much more familiar with the dairy varieties of my favorite delicious treat. I decided to go to my local grocery store and sample their vegan wares and I was a little disappointed. The consistency and flavor just didn’t meet my exceptionally high cheese standards. Alas.
This is when I decided I was up for the challenge of creating a vegan cheese even the most dairy-loving person could enjoy.
As a former research scientist, I hypothesized that my laboratory skills could help me concoct this vegan cheese masterpiece. I knew there were challenges, based on my prior vegan cheese sampling and dislike for its odd texture, but the images on the box of this kit looked delightful and I decided to judge a book by its cover.