Imitation cheese

A cheese analogue formulated to mimic the appearance, melt, and flavour of real cheese while differing in composition — typically built on vegetable fats and proteins rather than milk. It serves markets seeking lower cost or dairy-free options. Labelling must make the imitation status clear so consumers are not misled, and its nutritional profile generally does not match the dairy cheese it replaces — protein quality, calcium, and vitamin content all differ. Food standards in many countries define exactly what may be called cheese versus what must be labelled as an imitation.