Core Ingredients of Sheese
Unlike dairy cheese, which is derived from animal milk and coagulated with rennet, Sheese is formulated from a variety of plant-based ingredients designed to replicate the properties of cheese. The exact ingredients can vary depending on the product, such as a block versus a spread, but a few key components are consistently used across the range.
Coconut Oil: The Primary Fat Source
Coconut oil is the foundational ingredient in most Sheese products, functioning as the main fat source. In dairy cheese, milk fat contributes significantly to creaminess and mouthfeel. Coconut oil plays a similar role, providing a solid fat that melts when heated. Its percentage varies, but it is typically a major component, contributing to the rich texture that mimics traditional cheese.
Starches: The Texture Builders
Starches, such as modified potato starch and maize starch, are crucial for creating Sheese's structure and consistency. These ingredients act as thickeners and binders, allowing the product to solidify into blocks or maintain a spreadable texture. They are particularly important for achieving a melt-like quality, especially in products designed for cooking, like the Mozzarella-style grated Sheese.
Soya Protein Concentrate: For Structure and Nutrients
Some varieties of Sheese, particularly the creamy spreads, utilize soya protein concentrate. Soya protein helps to provide body and texture, mimicking the protein structure found in dairy cheese. While it offers a protein source, it's important to note that the protein content in most vegan cheeses, including Sheese, is generally lower than in traditional dairy cheese.
Other Important Additives
A range of other ingredients is added to perfect the taste, color, and shelf-life of Sheese:
- Acidity Regulators: Lactic acid (dairy-free) and citric acid are used to provide the familiar tangy flavor and regulate acidity.
- Thickeners and Stabilizers: Carrageenan and guar gum are commonly included to ensure the product maintains its desired consistency and to prevent separation.
- Natural Flavorings: These are added to mimic specific cheese flavors, such as mature cheddar or mozzarella.
- Coloring: Carotenes are used to give some products, like the cheddar-style varieties, their characteristic yellow or orange hue.
- Calcium Source: Ingredients like Tricalcium Citrate are often added to fortify the product with calcium, which is naturally abundant in dairy cheese.
The Manufacturing Process of Plant-Based Cheese
The production of Sheese follows a process that is more akin to processed dairy cheese than artisanal cheesemaking. Instead of relying on traditional milk curdling with rennet, the plant-based ingredients are combined and processed to form a solid mass.
- Blending: The initial step involves mixing the water, coconut oil, and any proteins like soya concentrate in a high-shear mixer.
- Melting and Emulsifying: The mixture is heated to high temperatures, often with emulsifying agents and starches, to create a uniform, plastic mass.
- Shaping: The molten mixture is then transferred to molds to set and cool, creating blocks or sliced formats. For spreads, the consistency is maintained to be soft and easy to spread.
- Flavoring and Seasoning: Natural flavorings and salt are integrated during the mixing process to develop the final taste.
Comparison Table: Sheese vs. Dairy Cheese
| Feature | Sheese (Plant-Based) | Dairy Cheese |
|---|---|---|
| Primary Fat Source | Coconut Oil | Milk fat (from cow, goat, or sheep milk) |
| Protein Source | Soya Protein, Oat Fibre, Starches (varies by product) | Milk protein (Casein and whey) |
| Main Texture/Body | Formed by starches, thickeners, and setting of coconut oil | Formed by the coagulation of casein protein with rennet or acid |
| Cholesterol Content | Zero cholesterol | Contains dietary cholesterol |
| Lactose Content | Lactose-free | Contains lactose (except for some aged varieties) |
| Allergen Profile | Contains coconut (oil) and sometimes soya; gluten-free options available | Contains milk/dairy allergens |
| Melting Behavior | Softens when heated, doesn't get stretchy due to lack of casein protein bonds | Bonds in casein proteins break down, causing a classic stretch and melt |
Nutritional Profile: What to Expect
Sheese's nutritional profile differs from dairy cheese, with some notable trade-offs. It is generally lower in calories and much lower in protein than dairy cheese. While dairy cheese is a natural source of calcium, Sheese is often fortified with calcium (such as tricalcium citrate) to make up for the lack of dairy. However, one key advantage is that Sheese contains zero cholesterol, which can be a significant health benefit for those watching their intake. The saturated fat content, derived from coconut oil, can be similar to dairy cheese, but its effect on blood lipid levels is a subject of ongoing research.
Conclusion
In summary, Sheese is a versatile and effective vegan cheese alternative formulated primarily from water, coconut oil, starches, and natural flavorings. By replacing dairy with a sophisticated blend of plant-based ingredients and leveraging a process similar to manufacturing processed cheese, Bute Island Foods has created a product that offers a credible substitute for those seeking a dairy-free or vegan option. Its ability to melt and its range of flavors make it a popular choice for everything from vegan pizzas to sauces, demonstrating how far plant-based alternatives have come. For more information on the full range of products, you can visit the official Bute Island Foods website, creators of the Sheese brand.
