Cheesy Fake

Roquefort, Imitation: The gluten of wheat is kneaded with a little salt and a small portion of a solution of starch, and made up into cheeses. It is said that this mixture soon acquires the taste, smell, and unctuosity of cheese, and when kept a certain time is not to be distinguished from the celebrated Roquefort cheese, of which it possesses all the peculiar pungency. By slightly varying the process other kinds of cheese may be imitated.

— Henley's 20th Century Formulas &c, 177 (1914 edition)