Source: The Washington Post (Link)
The blue cheese I tried from Climax Foods is served by Michelin-starred chefs at restaurants in New York and San Francisco. Nancy Silverton, a chef featured in the Netflix documentary “Chef’s Table” who runs two restaurants in Los Angeles built around the wonders of mozzarella, says a vegan alternative is now good enough to rival her fresh mozzarella di bufala.
“The splotch and stretchiness, it’s exactly the same as the current dairy one,” she says. “This is something that’s going to really be a game changer in the market.”