German dairy producer Hochland Group and Belgian-Dutch startup Those Vegan Cowboys are going to collaborate to develop (and later, hopefully, commercialise) animal-free cheeses.
Cheese without cows
The collaboration revolves around casein, an essential protein that gives cheese its unique texture and taste. In 2023, Those Vegan Cowboys made a breakthrough in making casein without cows. The company, co-founded by former “vegetarian butcher” Jaap Korteweg, will test this microbial casein in semi-hard and hard cheeses together with Hochland, in preparation for large-scale production.
With a turnover of 2.25 billion euros and an annual production of more than 400,000 tonnes of cheese, Hochland is the first major cheese producer to start using microbial casein on a larger scale. According to the German diary giant, precision fermentation offers an innovative solution to feed the world’s growing population and provide sustainable alternatives alongside traditional dairy.
More sustainable and healthier
Those Vegan Cowboys’ microbial casein requires only a fifth of the amount of land and water and emits 80 % less CO₂. The production process also uses no methane, significantly lowering its carbon footprint. In addition, this cheese is healthier because saturated fats, cholesterol and lactose are replaced by plant-based alternatives.
Although microbial casein is not yet commercially available in Europe, Those Vegan Cowboys is working towards approval for global sales. In the United States, animal-free cheese is expected to be introduced in 2025, followed by Asia. In the Netherlands, tastings may also already take place this year.
