As I understand it, the casein in dairy makes cheese meltable and "stringy".
There are soy cheeses without casein (at least there used to be about 6 years
ago when I could still eat soy), but they don't melt, or really "act" like
cheese.  Most people do not like artifical cheese that has no resemblance to
cheese.  I know they did  not sell well at the natural foods co-op I used to
belong to.
    Sue