Cheese does not necessarily have to contain animal dairy to still pass for real cheese. Biotech startup Those Vegan Cowboys develops Camembert, mozzarella and feta at its lab in Zwijnaarde's technology park. Real cheese, so no vegetable substitutes.
As much as 21 kg of greenhouse gas is released in the production of 1 kg of cow cheese. This makes it particularly damaging to the environment: after all, cows burp harmful methane gas. Once Those Vegan Cowboys gets past the development phase of its animal-free cheeses, is able to reduce the huge cost by dabbling in new recipes and scale up its production, it is counting on making the industry significantly more sustainable. But just a little more patience. The European Food Safety Authority (EFSA) is not expected to give the go-ahead for you and me to taste them at the store itself for about four years.
Now, where is the difference with classical cheese? This naturally contains casein, a proteinaceous component. The startup has succeeded in inserting imitated cow DNA into a host micro-organism and growing it into synthetic casein. After adding some vegetable oil, rennet, salts and a few other ingredients, you have real cheese.
After a series of tests, Those Vegan Cowboys' cow-free Camembert already appears to have the same creaminess and almost the same taste as the 'regular' Camembert. Equally delicious and environmentally friendly alternatives are on the way.
