Brie-lliant or not very gouda? MailOnline tests plant-based 'cheeses' trends now
From tenderloin steaks to sausages, fish and even eggs, an abundance of vegan alternatives to animal products have hit the market in recent years.
Scientists and chefs alike are creating convincing animal-free imitations of meat and dairy to help the public make more environmentally-friendly and ethical choices.
A newcomer to the market is London-based firm Julienne Bruno, which has just released three plant-based products each inspired by classic soft cheeses.
They're made of ingredients such as soya milk, coconut oil, vegetable fibres and 'vegan fermentation cultures' and can be used in salads, pasta dishes and more.
MailOnline has compared each 'cheese' to its closest animal-based equivalent to see if they're brie-lliant...or not very gouda.
London firm Julienne Bruno has released three plant-based 'cheeses' - Burrella, Superstraccia and Crematta. They're each inspired by a classic soft cheese (burrata, stracciatella and cream cheese, respectively) - but are they any good?
Julienne Bruno's three 'cheeses' – called Burrella, Superstraccia and Crematta – are inspired by burrata, stracciatella and cream cheese, respectively, and cost between £3.50 and £4.50.
But the brand insists it never set out to make vegan imitations of real cheese as it appreciates the 'history, culture and provenance' behind them.
'We're taking plant-based to new levels through exploration, creativity, and delicious discovery,' Julienne Bruno says on its website.
'By bringing together innovative techniques and simple, natural produce, we’re showing plant-based is the most exciting area in gastronomy.'
First up is the Burrella, which the firm describes as a 'cheese with a delicate bite and creamy interior, best served cold'.
It is an approximation of burrata – an Italian cheese made from mozzarella and cream, and a classic hors d'oeuvre in trendy London restaurants, often served with cold meats.
Instead of curds and whey, Burrella's primary ingredient is soy milk, which is produced by soaking and grinding soy beans.
Usually, a burrata has an outer casing made of solid cheese, while the inside contains stretchy curds known as stracciatella or 'little shreds'.
MailOnline compared the plant-based Burrella (right) with a real milk-based burrata (left)
The ball of vegan 'Burrella' (right) spilt lovely stringy curds when I slit it open - just like the real thing (left)
So when the burrata is sliced open, the shreds of stracciatella flow out – perfect for spooning onto crisp breads or salads.
Positioning the plant-based 'Burrella' next to a £3.60 burrata I bought from the supermarket, I'm impressed by how similar they look.
Perhaps the real milk-based burrata looks a bit more firm and supple, but both spill out lovely stringy curds when I slit them open, which I spoon onto a cracker.
How exactly the company managed to recreate the exterior casing of burrata in the absence of curds and whey is not something it goes into on its website, although MailOnline has asked for more information.
The flavour of the vegan '
