> Milk is substitutable. You loose the taste for it in a year or so. Cheese? I have tried many vegan cheeses. They all suck. I think there's also a marketing i

> Milk is substitutable. You loose the taste for it in a year or so. Cheese? I have tried many vegan cheeses. They all suck. I think there's also a marketing issue with these things. This reminds of two anecdotes. A few months ago, I got curious and tried one of those "alternative milks". As "milk", they all tasted terribly. Some tried to mimic the taste more than others. Some had tons of seed oils, which, I've heard, aren't all that great for the body. But one of these, I actually liked. It didn't really taste like milk, and it had next to nothing aside from oats and water. A few years ago, I was out at a bar in Paris and caught a discussion between three people, one French, one Italian and one Wisconsinite. The subject was the cheese brought from the US. And the part that stuck with me was along the lines of: "This doesn't taste like Parmigiano at all. / But it's still very, very good cheese. / I think you'd have much more success selling it as its own name". My point is that maybe instead of trying to recreate "vegan steaks" or "vegan cheese" or whatever, call it something new and let it stand on its own. It will probably never be the same as "the real thing", and that's OK. Even better if it can forego all those weird, highly processed ingredients needed to try to give it a semblance of texture, etc.