Cheeses made from cow's and cattle milk are often inflammatory to the body. Cheese contains a protein that is too concentrated for humans. It is worth noting that an average cow weighs about 10 times as much as an average woman. The milk is intended to feed calves, not humans. Of course, you can make good quality vegetable cheese substitutes without additives and with natural yeast, but their price will be high, and their shelf life will be short. Some small producers provide quality cheese substitutes but are in the minority.
Cheese substitutes are often made from soy, almonds, cashews, or other plant-based substitutes. They are ground and passed through industrial fermentation with cultured yeast to give them the taste of cheese. To maintain a long shelf life, flavorings, stabilizers (emulsifiers), vitamins, salt, and more are added. It is an entirely industrialized product that is not healthy in any aspect. Sheep cheeses from milk (goats or sheep) are much better and taste completely different. It is advisable not to consume yellow cheeses in high doses; they are relatively difficult to digest.
Link: Classification into industrialized, processed food and beverages.
https://www.sf-healing.com/page/218 (Copy & Paste)
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