In 2020 in Switzerland more than 200,000 tons of cheese was produced. With around 700 varieties it is the most important product of the Swiss dairy economy. But the days of the cheese monopoly made from animal products seems to be limited. More and more new companies are producing cheeselike alternatives from nonanimal products in order to serve the rising demand for cheese alternatives. We visited two vegan cheese producers in Geneva and the Bernese Oberland who show us what "vegan" cheese really is, how it is produced, and most importantly, how it tastes.



Subscribe to DW Food:
https://bit.ly/DWFood_Sub

DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.