Sam Colbert

speaker

83 appearances 1 recordings 1 series first heard Jun 2026 last heard 5 Jun

Sam Colbert’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jun 2026 with 1.

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The Intelligence from The Economist · Pregnant pause: India’s slumping fertility · 5 Jun 2026 podcast

And what I want to point out to you is you can still see the shapes of the shreds.

And this is what I've been told.

It's a scientific problem where

basically the vegan cheese locks up in place and doesn't quite do that nice melty gooey thing that real cheese does.

This turns out to be a very difficult

Scientific problem.

So the problem has to do with casein.

Milk consists of two proteins: there are whey proteins and caseins.

And casein is the building block of cheese.

So this is the stuff that binds together fats and nutrients in a way that forms the network that gives cheese that nice gooey stretch.

And then when that network matures, it gives it these complex, lovely flavors of an aged cheese.

And you would think that you could swap out that casein for a plant protein, but plant proteins are structured entirely differently and can't at all do that thing.

And so you have to find some other way to solve that problem.

Another way.

What is the way to do it?

So if you go to a supermarket today and you look at the vegan cheeses on the shelf, the standard mozzarella type vegan cheeses, they are generally made of an oil and a starch.

So often it's coconut oil, and you imagine coconut oil is solid on the counter, and then you heat it up and it melts.

That's what you want cheese to do.

That will be supplemented with tapioca starch.

So if you think of a tapioca

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