Emmental – isn’t that where we were for last month’s cheese? Indeed. But, and, to jump right in (put a protecting hand under your jaw!): strictly speaking Soft White isn’t a cheese at all, as it’s made from cashews instead of cow’s milk. Bang, they dropped after all, your jaws. Heinzelcheese is presenting a vegan cheese… I know, I’m shaking my own head!

Because so far all I’ve encountered in that category was scrappy, to say the least, more like mashed nuts shaped into cheese. What on earth made me spontaneously pick up this little round guy at my favourite organic food store, I have no idea. But I was extremely surprised, and positively. True, the uniform, smooth texture is not like cheese made from animals’ milk, and it lacks in aromatic complexity. But still: it’s a pleasure to eat, does not taste of nuts, and is not heavy on the stomach (one of my issues with all its predecessors – and I’m not even taking into consideration the industrial junk, so-called analogue stuff made from soybeans, palm oil or other vegetal fats).

And still, I wonder:

Is cheese (I’m dropping the quotation marks) made from plant-based milk really more digestible or even healthier?

Am I too wary – why does the outsourcing of the raw material’s production (the New Roots cashews come from Vietnam and Burkina Faso) remind me of Leonard Cohen’s Old Black Joe’s still pickin’ cotton for your ribbons and bows and everybody knows…