January 22, 2025. A major German dairy producer and a Belgian-Dutch food tech startup are working together to develop animal-free cheese. Hochland Group and Those Vegan Cowboys aim to produce cheese using precision fermentation instead of cows.
Precision fermentation uses microbes to produce dairy proteins. Scientists insert DNA sequences into yeast or bacteria, instructing them to create casein. Casein is the protein that gives cheese its texture and ability to melt.
In a controlled environment, these microbes grow and ferment, producing casein identical to the one from cow’s milk. The casein is then extracted and combined with plant-based fats and other ingredients to make cheese.
This method produces dairy without methane emissions. It also uses 80% less CO₂ and 20% of the land and water needed for traditional dairy farming.
Who are Hochland?
Hochland SE is a family-owned cheese manufacturer based in Heimenkirch, Germany. Founded in 1927 by Georg Summer and Robert Reich, the company has grown into one of Europe’s leading cheese producers.
The company offers a diverse range of cheese products, including processed cheese, cream cheese and soft cheese. Their brands, such as Almette and Patros, are well-known in the market.
Hochland operates internationally, with production sites in several countries. They have a strong presence in Poland, Romania and Russia, where they are the leading branded cheese manufacturer.
In 2023, Hochland reported revenues of €2.25 billion and sold over 400,000 tonnes of cheese. The company employs approximately 6,200 people, with around 2,200 based in Germany and 4,000 abroad.
Hochland is committed to sustainability and innovation. They were the first company in the German dairy industry to be certified according to the EU Eco Audit Regulation (EMAS) in 1995. The company continues to expand its product range and explore new markets, maintaining its position as a key player in the global cheese industry.
A major collaboration for sustainable dairy innovation
Those Vegan Cowboys, co-founded by Jaap Korteweg, created the first microbial casein in 2023. Hochland is now testing its use in semi-hard and hard cheeses.
Hochland sees this as a chance to expand its product range. While traditional cheese remains its focus, precision fermentation offers a sustainable alternative.
Microbial casein is not yet approved in Europe, but Those Vegan Cowboys are working on global regulatory approval. The first launches are expected in the United States in 2025, with Asia following soon after.
Dutch consumers may get a taste later this year. If approved, this new cheese could revolutionise the dairy industry.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
