Why does cheese made from soy milk not taste like cheese made from cow’s milk?
What is in milk that makes cheese taste good and give it that cheesy flavor and is it possible to recreate it without milk?
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“Good” is subjective, but what makes it taste like cheese is everything about it. The particular fats, the particular proteins, the particular sugars, the natural enzymes in milk, enzymes from other sources (rennet in particular), the particular bacteria that act on the different chemicals, and even environmental contaminants (for instance Swiss Cheese requires hay dust to act as nucleation sites for the bubbles to form). If you don’t recreate _all_ of this almost exactly, you’ll get a different result. That result can be _good_, but it won’t be the same.
Modern technology makes it possible to get _much_ closer (and potentially identical) by using genetically modified yeast to produce the _exact_ chemicals required to duplicate milk without the animals. I found a 2018 blog post from a company called Perfect Day who is doing exactly this. Their “animal-free dairy” appears to be available in products right now through partnerships with several companies.
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