I make my own vegan cheese. I have actually finally found one that resembles a hard cheese which does brown, though it does not truely melt - just softens, and another that is more of a spreading cheese (think philidelphia style).
One can be found here - the 2nd one
https://www.cookingbites.com/threads/raw-cashew-nut-cheese.243/ How tangy it is depends on how many probiotic capsules you use and how long you leave it to mature. (my brother who is a chef has actually asked for this recipe when he tried it, so he can use it in the resturant he cooks in).
The other one Swizz Cheeze can be found here
http://nouveauraw.com/raw-recipies/spreads-cheeses/vegan-swiss-cheese/ I double what I class as the flavourings in this recipes, so double the nutritional yeast, double the garlic, mustard etc. And it tastes much better after it has been left for a day or two to mature a touch. We have tried it on a pizza, it was OK, it browned nicely which was good, but it still has a gentle taste, so got drowned out by my pasatta recipe. I actually have to make some more today, so was considering doing a double batch and putting probiotics in one batch and leaving them in the dehydrator (works as an airing cupboard which I don't have) and seeing if that matures the flavour a touch more.
There are a couple of other options on her website
http://nouveauraw.com/raw-recipies/spreads-cheeses/ We have tried the mascapone cheeze, but find that in recipes needing mascapone, we prefer to use soaked cashew nuts which are then ground to a fine paste - I use a liquidiser/blender with some stock from the soup recipe for instance. the author is based in the US, so you should have fewer issues locating ingredients than myself if you are up for the challenge.
