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tALK TO A ROOMFUL OF NONvegans about plant-based food, and at least a handful of them will immediately volunteer that they could “never give up cheese.”
The pull of this single dairy product is incredibly powerful—even on a biochemical level. Experts have found that certain dairy proteins interact with the same brain receptors as heavy narcotics like heroin. But the dopamine rush comes at the cost of our health, environment, and ethics. Love it or hate it, cheese has embedded itself in American culture and has become a deeply political issue.
As more consumers start to recognize the cruelty and unsustainability of factory-farmed dairy, a market shift toward ethical alternatives is growing stronger. And in the past decade, innovation in the world of non-dairy dairy has created an industrywide boom that has left both vegans and farmers wide-eyed (albeit for different reasons).
Leading the charge has been longtime food entrepreneur Miyoko Schinner, whose Northern California-based company Miyoko’s Creamery has mastered the art of artisanal cheese and butter without the use of animals. Sound nuts? That’s because it is.
Schinner’s fans know that