Cheese analogues are usually used because of health reasons, for example lactose intolerance.

Cheese analogue cost less to make than real cheese.

Vegan cheese analogues may be lower in fat compared to their dairy counterparts.

Some processed cheeses and cheese analogues are also made by extrusion.

Cheese analogues are made from soy, nuts and tapioca.

Cheese analogues are products used as culinary replacements for cheese.

In most cases, Cheese analogue is kosher.

Many soy cheese analogues have calcium added.

It has been stated that pizza cheese appears to be the leading type of cheese analogue produced globally.

Cheese analogues are available in these types:

These are called Cheese analogues.

Meat-topped pizzas containing cheese analogues prominently disclose this practice in the ingredient statement.

Cheese analogues, just like plant-based milk substitutes, are available in many of the same varieties as their cheese counterparts.

Cheese analogues are cholesterol-free and are often a source of soy protein and isoflavones.

Cheese analogues are substitutes of cheese that are made to imitate the taste and the look of real cheese.

An extrudate mean residence time of about 100 seconds can produce "processed cheeses or cheese analogues of varying texture (spreadable to sliceable)".

Real cheese undergoes a ripening process, cheese analogues do not have this: Usually, vegetable oil is heated, and mixed with a premade powder and water.

Soy milk is also used in making soy yogurt, soy cream, soy kefir and soy based cheese analogues.

Some cheese analogue brands melt similarly to dairy cheese (in a very hot oven or broiler), while others stay mostly firm, or melt only when grated.

Vegan cheese analogues are cheese substitutes made most frequently from soybeans but also made from rice, almonds, nutritional yeast and other non-dairy ingredients.

Imitation foods such as cheese analogues and processed meat that is made up of small pieces pressed together should be labelled as such on the front of the packaging.

In Europe, cheese analogue is used for gastronomy and in bakeries; In the United States, it is marketed as a replacement for real cheese.

Constructive proposals such as the use of milk powder to feed calves, establishing minimum prices for cheese products, clear labelling of cheese analogues and the use of butter fat to assist in the manufacture of ice cream and bakery products have been around for a long time.