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From: jason@ucbopal.BERKELEY.EDU (Jason Venner)
Newsgroups: net.veg
Subject: soy cheeses
Message-ID: <221@ucbjade.BERKELEY.EDU>
Date: Mon, 30-Dec-85 17:29:18 EST
Article-I.D.: ucbjade.221
Posted: Mon Dec 30 17:29:18 1985
Date-Received: Tue, 31-Dec-85 03:54:50 EST
Sender: network@ucbjade.BERKELEY.EDU
Reply-To: jason@ucbopal.BERKELEY.EDU (Jason Venner)
Organization: University of California, Berkeley
Lines: 18


For those of you who are non dairy consumers,  I have found a wonderful thing.
Some of the local natural foods stores have started selling a mozzarella
that is dairy free.

It taists and has the same texture and melting characteristics of real cheese.

I have been able to eat pizza again.

If anyone knows how it is made,  please mail me.

If you are interested in it,  but can not find it in your area,  mail me and I
will try to talk to the makers and see if they know where you can get som.

Jason

jason@jade.berkeley.edu
{ihnp4,tektronix,sun,dual}!ucbvax!ucbjade!jason