Several market reports have already examined the potential of vegan cheese. Demand seems to be rising, and according to a study by Variant, market growth is expected to average 7.4 percent per year. Usually, vegan cheese is made by large manufacturers. But even small manufacturers are trying their hand at it.
Restaurant owners Mauro Oliani and Andrea Palazzini produce 200 vegan cheeses per month in the Swiss canton of Ticino. Cashews fermented by plant-derived enzymes are used to produce the cheese alternative. Margaret Coons, founder of Nuts for Cheese in Canada, uses the same ingredient for her cheeses. As with conventional cheese, the vegan alternative must be matured for a certain period of time. This takes place in the cellar of the restaurant Stella Alpina in the Bedretto Valley. The resulting varieties include Camembert, Taleggio and Gorgonzola.