[danimal88]

So far, I'm sold on Soft/Spreadable cheeses from Miyokos. I don't remember having had any real winners on the hard cheese side yet but I will keep trying different ones until someone cracks it. I'm actually most excited for the CRISPR'd yeast approach to cheese (food more broadly) approach because I feel like we will be able to get a culinarily equivalent product (eventually...) but perhaps remove some of the less healthy components (saturated fats and others) for a superior product with a lower carbon footprint.