The cheeses I love are a collaboration between humans and animals. Milk, culture, enzymes and salt plus centuries of passed-down expertise. But I may need to rethink that. Last week, for the first time, a plant-based product was named a finalist for a Good Food Award in the cheese category. I wasn’t even aware that plant-based products could enter, and I wasn’t sure how I felt about this news. If cheese isn’t from milk, what is cheese? I reached out to some people whose opinions I value—retailers, cheesemakers, writers—for their thoughts on this shifting landscape. Is it time to redefine cheese in a way that embraces non-dairy alternatives?