{"id":50509,"date":"2026-01-28T11:45:33","date_gmt":"2026-01-28T16:45:33","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=50509"},"modified":"2026-01-26T18:46:49","modified_gmt":"2026-01-26T23:46:49","slug":"umyum-plant-based-cheese-review","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/news\/new-on-the-market\/umyum-plant-based-cheese-review\/","title":{"rendered":"We Tested Umyum Plant-Based Cheese So You Don\u2019t Have To"},"content":{"rendered":"

Our thoughts may surprise you<\/strong><\/h4>\n

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Plant-based cheese is likely reaching its apex in 2026. Vegans and faux-cheese enthusiasts alike are fin<\/span>ding it increasingly difficult to distinguish these products from dairy-based cheeses, thanks to refinements in the production process.\u00a0<\/span><\/p>\n

One of the latest brands of plant-based cheeses shaking up supermarkets is Umyum<\/a>. Umyum\u2019s offerings are made of cashews sourced from \u201can awesome company in West Africa,\u201d according to its website. These plant-based cheeses are organic and gluten and dairy-free; even the lactic acid used comes from plants. They also have several flavored butters.\u00a0<\/span><\/p>\n

As the managing editor of a cheese magazine, here\u2019s my honest feedback on Umyum\u2019s roster of plant-based cheeses.\u00a0\u00a0<\/span><\/p>\n

The Packaging<\/b><\/h2>\n
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A post shared by UMYUM (@umyumfoodofficial)<\/a><\/p>\n<\/div>\n<\/blockquote>\n