I think that what you need to keep in mind is the fact that no cheese substitution will actually taste like dairy cheese.
The companies have tried to get as close as they can, but they are not going to be able to replicate the taste, texture and flavour, because the alternatives are not made out of dairy.
If you keep looking for a vegan alternative that tastes and melts exactly like dairy cheese, you are going to be disappointed every time.
To be honest with you Kristen, I doubt we will ever find a cheese substitute like the real thing. That said, I have also tried a few that you have mentioned. But, Daiya has been my choice. It took a little get use too, but now I do enjoy it. And I am lucky enough to find it at my grocery store, Sprouts Farmers Market, in Corpus Christi, Tx. A 45 minute drive, one way, but my wife and I shop there about once a month. I use the Cheddar in my enchiladas, and quesadillas. I use the mozzarella in my french onion soup, in baked potatoes and in pastas that I also use Simply Organic Spice mixes. I have also used the Monterrey Jack in my sliced in half and grilled in a skillet on grilled toasted Food for Life Organic Sprouted bread. Add some Organic Jalapenos and Bam! This cheese makes it. Well, I guess I get carried away, but I hope you find what you like. But, as long as we can save a calf or cows life I'd eat tree bark. Any reciepes? LOL. Best wishes to you and yours. Have a Merry Christmas or any Holiday that brings you love, peace and happiness.
I like veggie slices. I put them on my boca burger. I wasn't fond of go veggie. I was making a pizza and put the mozzerella kind on ii. Not exactly sure what it tastes like cause I couldnt lick it off the front of my teeth to taste it. Kind a wierd. . . :)
The VegNews cheese edition covers the most amazing book called Vegan Artisan Cheese by Miyoko Schinner which cultures vegan cheese in a similar way to traditional cheese. My first attempt wasn't perfect but it was still delicious! I added a little white truffle oil and made the most amazing mushroom quesadillas. Even the meat eater in the room loved them and asked for seconds. This book is a vegan must have. All you need is a blender and a sense of adventure. The only catch is recipes that call for agar agar which recommend buying in bulk on line