I have long suspected that there was something about casein which made
non-dairy cheeses taste/look more like real cheese. Your explanation makes
a lot of sense. Now, there are a couple of cheeses that claimed to be real
cheese with no lactose. I know lactose supposedly vanishes if the cheese
gets old enough. I'm wondering if there is more to it than simply aging the
cheese longer.

Don


>As I understand it, the casein in dairy makes cheese meltable and "stringy".