Are you ready for the game-changer in the world of vegan cheese? Well, buckle up because a revolutionary new ingredient from Danish cooperative KMC is about to reshape the way we enjoy plant-based cheese – especially when it comes to pizza.
Introducing CheeseMaker CF66, a potato-based starch designed specifically to replicate the stretch and melt of traditional dairy cheese.
This ingredient has been engineered to solve the age-old problem vegan cheese lovers know all too well: the frustrating lack of melt and stretch.
Think gooey, stretchy mozzarella but 100% plant-based. Yes, you heard that right.
Here’s why CheeseMaker CF66 is a game-changer…
You know that sticky, clumpy feeling vegan cheeses can leave behind? CheeseMaker CF66 eliminates it.
Instead, you get a smooth, stretchable cheese that pulls just like mozzarella, offering a sensory experience you might not have thought possible in the plant-based world.
Imagine pulling your pizza slice and seeing that perfect, gooey stretch – without the claggy mess.
The ingredient doesn’t just melt – it melts beautifully. Thanks to the power of modified potato starches, CheeseMaker CF66 gives vegan cheeses a mouthfeel and texture that mimics dairy-based cheeses without compromising taste.
This means your pizza could soon have that dreamy, melty cheese without the usual vegan cheese pitfalls.
And isn’t just about stretching and melting, it’s also about nutrition. CheeseMaker CF66 can add up to 8% plant-based protein to your favourite cheeses, making your pizza not only tastier but healthier. No more compromising on protein intake for flavour!
For years, vegan pizza enthusiasts have been stuck with cheeses that either didn’t melt well or left a greasy residue. CheeseMaker CF66 changes all that.
Whether you’re making pizza, lasagne, or cheesy nachos, this ingredient can help you create the perfect stretch and texture for all your favourite cheesy dishes.
The beauty of CheeseMaker CF66 is that it’s not just for high-end, expensive gourmet cheeses. It’s cost-effective and straightforward to use.
With a simple process involving mixing, heating and cooling, manufacturers can produce vegan cheese that stretches up to 20cm – yes, you read that correctly – and rivals traditional mozzarella.
As the demand for plant-based products grows, innovations like CheeseMaker CF66 are leading the way in creating high-quality, meltable vegan cheeses. From soy to chickpea to lentil protein, this ingredient works with a range of plant proteins, opening the door to countless new vegan cheese varieties.
This new ingredient was recently showcased at Food Ingredients Europe 2024, where it earned a finalist spot at the FI Innovation Awards.
While it hasn’t hit UK supermarket shelves just yet, its potential is undeniable. If it catches on, we could soon see it as a staple for vegan cheese manufacturers, especially for pizza lovers looking for the ultimate melt.
If you’ve ever longed for the perfect plant-based pizza with that authentic, melty cheese experience, this could be the breakthrough you’ve been waiting for.
CheeseMaker CF66 isn’t just about making vegan cheese better, it’s about opening the door to a whole new world of delicious, meltable possibilities. And with the growing demand for plant-based products, the future of vegan cheese looks incredibly bright.
Suggested read: Best & Worst Vegan Cheeses In the UK
Jac has been vegan for 15 years – long enough to wonder if tofu owes her a loyalty card. Hailing from Scotland, she enjoys the breathtaking scenery and believes vegan haggis deserves more appreciation. A proud mum to a curious and energetic daughter, Jac spends her time hiking scenic trails, devouring books, practicing yoga, honing her badminton skills, and creating colourful artwork with her trusty colouring pens. She’s passionate about living a vibrant, compassionate, and cruelty-free life, all while championing the magic of tofu.
Just read about CheeseMaker CF66 and it’s fascinating how we’re using potatoes now to make cheese! Wondering if it tastes as good as it stretches. Would be lovely on a pizza.
but does it actually taste like real cheese tho? ive tried some vegan cheeses and theyre not it
I’ve read up on the process, and it seems they’ve put a lot of research into replicating the cheese experience. Quite hopeful!
heard about this potato-based cheese thing, pretty cool idea? Wonder how it melts though, like does it get all gooey or not
Concerning CheeseMaker CF66, I’ve looked into the matter and found that its composition closely mimics that of traditional cheese in terms of melting and stretching. However, I’m curious about its performance under different cooking temperatures.
Everyone’s talking about this new vegan cheese. Sounds interesting, but I’ll wait to see more reviews before trying.