Possibly some of these contenders are tiny batch artisanal cheeses, justifying some of their talk of tradition and nature, but the reality of mass-scale cheese

Possibly some of these contenders are tiny batch artisanal cheeses, justifying some of their talk of tradition and nature, but the reality of mass-scale cheese production is fairly industrial/scientific. Here's a "how it's made" episode taking you from milk delivery to mozzeralla: https://www.youtube.com/watch?v=FHmXAb3G0ek https://www.youtube.com/watch?v=FHmXAb3G0ek And obviously that's entirely skipping over the bit that's actually considered bad by vegans.