UG’s non-dairy cheese for grilled cheese
It looks like cheese, melts like cheese, even stretches like cheese. But it’s not cheese.
At least, not a cheese made from milk.
Researchers in the Department of Food Science at the University of Guelph have been working on a “cheese analogue” — a non-dairy cheese — that they are confident is more nutritious and better suited for a variety of cooking applications than many non-dairy cheese products currently on the market.
“This is a new plant-based cheese. A lot of other products don’t stretch or melt, or have [milk-based cheese’s] high nutritional value,” said researcher Stacie Dobson, a Ph.D. student in food science at the university.
“We’re using the fundamental knowledge that we have about plant-protein ingredients to create something that has the desired texture and taste.”
For several years, Dobson has been creating iterations of plant-based cheese and testing them in foods such as grilled sandwiches, striving to perfect the recipe.
For more on this story, visit CBC-KW.
