In an article entitled, “Why 2016 is the Year to Surrender to Vegan Cheese,” Food & Wine Magazine writes about the advancements made in the world of nut-based cheese. Noting that times have changed, the story describes how vegan cheese was once “rubbery, oily, [and] starch-filled.” Currently, nut cheeses have improved because the people making it use techniques similar to those who make dairy-based cheeses. Almond, cashews, macadamia, or other nuts are blended with cultures and aged to make everything from spreadable to hard cheeses. “Until recently, only raw foodists made vegan cheeses—and they did it in very simple ways,” Miyoko Schinner, owner of vegan cheese company Miyoko’s Kitchen, told the magazine. “But recently the amount of vegan cheese on the market has skyrocketed.” Food & Wine featured vegan favorites such as Miyoko’s Kitchen, Treeline Treenut Cheese, Field Roast Chao Slices, and more.