January 22, 2025. German dairy company Hochland has teamed up with Belgian-Dutch food tech startup Those Vegan Cowboys to develop cheese without cows. The collaboration aims to use precision fermentation to produce casein, the key dairy protein, without traditional dairy farming.
A new approach to cheesemaking
Precision fermentation allows microbes to produce dairy proteins identical to those found in cow’s milk. Scientists insert DNA sequences into yeast or bacteria, instructing them to generate casein. These microbes ferment in controlled conditions, creating a protein that behaves just like traditional dairy casein.
Unlike plant-based cheese, which lacks the melt and stretch of dairy, this animal-free alternative promises the same taste and texture as conventional cheese. Hochland, one of Europe’s largest cheese producers, plans to test this protein in semi-hard and hard cheeses.
Who are these companies?
About Hochland
Founded in 1927, Hochland is a family-owned dairy company based in Germany. It produces a wide range of cheese products, including processed, cream and soft cheeses, under brands such as Almette and Patros. With a turnover exceeding €2.25 billion, Hochland operates internationally, with production sites in several countries. The company remains committed to both traditional dairy and sustainable innovations, such as precision fermentation.
In 2023, Hochland 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.
About Those Vegan Cowboys
Those Vegan Cowboys, founded by Jaap Korteweg and Niko Koffeman, are pioneers in developing animal-free dairy alternatives. The company uses precision fermentation to create casein without relying on cows. Their goal is to revolutionise cheesemaking by providing sustainable and ethical dairy alternatives.
They previously gained recognition for founding The Vegetarian Butcher, a plant-based meat company later acquired by Unilever.
Sustainability at the forefront
Those Vegan Cowboys claim their process uses 80 per cent less carbon dioxide and only 20 per cent of the land and water required for dairy farming. The method also eliminates methane emissions, a major contributor to climate change.
Hochland sees precision fermentation as a way to expand its product range while reducing environmental impact. The company remains committed to traditional dairy but views innovation as key to meeting global food demand.
When will animal-free cheese hit the market?
While precision-fermented casein is not yet approved in Europe, Those Vegan Cowboys are working on regulatory approvals. The United States is expected to see the first launches in 2025, with Asia following soon after. Dutch consumers may have the chance to sample the cheese later this year.
If successful, this collaboration could reshape the dairy industry, providing consumers with a sustainable and ethical alternative to traditional cheese.
Would you eat cheese that is made using this technology? Let me know in the comments below.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
