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.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

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A Lidl cheese recall has left shoppers worried, as a flavoured version of a widely enjoyed cheese has been withdrawn over safety concerns. The discovery of dangerous bacteria has prompted urgent warnings, with vulnerable groups at particular risk.

The affected batch has a best-before date of 11 May 2025. Customers are advised not to consume the product. Instead, they should return it to any Lidl store for a full refund, with or without a receipt.

In a statement, Lidl said:

“Lidl Ireland and Northern Ireland is recalling the above Deluxe Sriracha Cheddar Cheese Wedge with a Best Before Date of 11/05/25 due to the presence of Listeria monocytogenes.

If you have purchased the above product do not consume it. Instead, please return the product to a Lidl store for a full refund, with or without a receipt.

Lidl wishes to apologise for any inconvenience caused. Any customers with queries or concerns can contact our Customer Services Team.”

Listeria monocytogenes can cause severe flu-like symptoms, including high temperature, muscle aches, chills, nausea and diarrhoea. In extreme cases, it may lead to meningitis. Vulnerable groups, such as the elderly, pregnant women, new-borns, and individuals with weakened immune systems, are particularly at risk.

This recall follows several others in recent weeks. Farmfoods recalled its own-brand cocktail sausage rolls due to undeclared milk, posing a risk to those with allergies. Asda withdrew its George Home Baby Walkers over choking hazards. Various supermarkets, including TK Maxx, Waitrose, WilderKitchen and Aldi, have also recalled products over allergy risks and safety concerns.

Consumers are urged to stay informed about product recalls to ensure their safety. For further information, customers can contact Lidl’s Customer Services Team.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Lidl Cheese Recall: Popular Cheese Recalled Due to Listeria appeared first on Cheese Scientist.

The legal battle for authentic Camembert

The case against industrial Camembert producers began in 1992. Traditional cheesemakers argued that mass-produced versions misled consumers by using the “Made in Normandy” label. These factory-made cheeses did not follow strict methods that define true Normandy Camembert.

Under the French AOP system, certain foods have protected status. Authentic Normandy Camembert, called “Camembert de Normandie AOP”, must use raw milk. At least 50% of this milk must come from Norman cows grazing on local pastures. The cheesemaking process includes hand-ladling curds into moulds. A minimum 13-day maturation period follows. These strict rules ensure the cheese retains its unique texture, aroma, and flavour.

Industrial producers took advantage of a loophole. They labelled their cheeses “Made in Normandy” but did not follow traditional methods. This confused consumers, who thought they were buying an artisanal product. The ruling now forces producers to remove regional references from their packaging. Consumers can now make informed choices.

Why does this ruling matter?

This decision is significant for both cheesemakers and consumers. Normandy Camembert is one of the world’s most famous cheeses. Protecting its identity maintains its reputation and quality.

David Aubrée, president of the Normandy AOP Camembert producers, welcomed the ruling. He stated, “This is a great victory for us and for consumers”. People will no longer be fooled by misleading labels on mass-produced cheeses.

Traditional cheesemakers struggle to compete with industrial producers. Mass-produced Camembert lacks the complex flavours of its AOP counterpart. Pasteurised milk removes many microbes responsible for taste. This ruling protects traditional cheesemakers from unfair competition.

What makes Normandy Camembert special?

Authentic Camembert de Normandie has a rich history. It is believed to have been created by Marie Harel in the late 18th century. Over time, it became one of France’s most beloved cheeses.

The production process involves key steps:

• Raw Milk: The cheese is made from unpasteurised milk. At least 50% must come from Norman cows grazing on regional pastures.
• Hand-Ladling: Curds are carefully ladled into molds by hand. This preserves structure and creates a creamy consistency.
• Maturation: The cheese ages for at least 13 days. A bloomy white rind forms, giving Camembert its distinctive aroma.

These traditional methods create a cheese with depth and complexity. Industrial versions use pasteurised milk and mechanised processes, reducing complexity. This ruling ensures consumers can identify authentic Camembert.

The impact on the cheese industry

The court’s decision protects traditional foods from industrial imitations. Across Europe, small-scale producers fight to preserve regional specialties. This ruling sets an important precedent.

France has long protected its culinary heritage through the AOP system. Products like Roquefort, Brie de Meaux and Comté benefit from these protections. The Normandy ruling reinforces their importance. It may encourage other traditional producers to seek similar protections.

What this means for consumers

For cheese lovers, this ruling is a win. It ensures clearer labeling and helps consumers understand their purchases. Authentic Normandy Camembert follows strict methods and delivers a superior taste.

Factory-made Camembert will still exist. However, industrial producers can no longer use misleading regional labels. They must market their cheeses differently, likely focusing on affordability rather than authenticity.

The future of traditional cheesemaking

The fight for traditional foods is ongoing. Industrial food production continues to expand. Small-scale artisans must defend their products from mass-market imitations. This ruling is a reminder that authenticity matters.

If you want the true taste of Normandy Camembert, look for the AOP label. You will enjoy a superior cheese while supporting dedicated artisans.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Normandy Camembert Wins Legal Battle Against Industrial Producers appeared first on Cheese Scientist.