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Traditionally, cheese happens to be a dairy product that is gotten from sheep, goat or cow milk. This is not a good one for vegans. Luckily for us, we can now come up with varieties of vegan cheeses that are free of enzymes, animal-based and that are also dairy-free. These vegan cheeses are delicious and sufficiently good enough to make even the most dedicated milk cheese lover satisfied. Regular cheese is made from milk protein that is gotten from buffalo, sheep, goats, cows etc. this milk protein is called "casein". The addition of animal based enzymes (known as rennet) is created in the stomachs of these animals into the milk causes the milk to curdle (known as coagulation), and cheese if produced. There are other ways to make dairy cheese, but this is a generally accepted way of making dairy-cheeses of various forms, textures and flavors. On the flip side, vegan cheese involves fusing lactic bacteria with an assortment of protein mass. Thickeners, emulsifiers and oils can also be added to make more solid vegan cheese types. Vegan cheese can be made from different ingredients: pea protein, arrowroot, assorted bacterial cultures, vegetable glycerin, natural enzymes, tapioca flour, nuts (for example almonds, macadamias and cashews), thickening agar flakes, tional yeast, solidified vegetable oil (including safflower, palm or coconut), and soy protein (which is used in rubbery, slick and shiny varieties. The major similarity of vegan cheese and regular cheese is the consolidated milk protein used in the making of regular cheese. Regular cheese goes through so much process where the proteins substantially join together and many textures and flavors are gotten as the cheeses begins to age. Today, many vegan cheese-makers are starting to employ some bacterial and aging process that gives vegan cheeses a unique, satisfying and flavor-filled taste; with these processes, there are many vegan cheeses that rival the texture, flavor and taste of regular cheeses.