Are your discerning charcuterie board lovers open to new flavors, or are they going to demand 1:1 indistinguishable replicas of specific dairy cheeses?
My favorite locally produced moldy nut cheese (Omage) does not have a flavor or texture like any dairy cheese I've tasted. IMO, dairy cheeses taste more different from each other than vegan versions taste from the dairy cheese they are mimicking (usually by using the exact same cultures).
With all the modern biotech we have, and the speed at which you can breed microorganisms, I don't think we should shrink from the challenge of domesticating new microbes from wild sources, and we should celebrate any new interesting flavors that come from it. Tradition (i.e. DO dairy cheese) is peer pressure from dead people.
My favorite locally produced moldy nut cheese (Omage) does not have a flavor or texture like any dairy cheese I've tasted. IMO, dairy cheeses taste more different from each other than vegan versions taste from the dairy cheese they are mimicking (usually by using the exact same cultures).
With all the modern biotech we have, and the speed at which you can breed microorganisms, I don't think we should shrink from the challenge of domesticating new microbes from wild sources, and we should celebrate any new interesting flavors that come from it. Tradition (i.e. DO dairy cheese) is peer pressure from dead people.