Hi -

I've never seen it, but I'd be wary of  any tofutti cheese product that
actually melts.  I always thought it was the casein (milk protein) that
enabled the melting.

If you've found a cheesy product that melts *without* casein, I'd be eager
to know the brand name.

--Beth Kevles
  [log in to unmask]
  http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic
  Disclaimer:  Nothing in this message should be construed as medical
  advice.  Please consult with your own medical practicioner.