I am the CEO of New Culture, we make real dairy cheese with no cows required. Ask me anything!
I'm Matt Gibson, I co-founded New Culture with Inja Radman. We are a startup that uses precision fermentation to make real dairy proteins with microbes. We then use those dairy proteins to make delicious dairy cheese that has all the cheesiness you would expect from any conventional animal-derived cheese but with none of the environmental, ethical, or unwanted ingredient (lactose, cholesterol) drawbacks.
The reason why we're starting with cheese is that it is by far the most unsustainable dairy product in terms of GHG emissions, land usage and water usage. But what makes cheese even worse is that fact that the sustainable cheese alternatives (plant-based cheeses) do such a poor job at replicating the dairy cheese experience that no mainstream cheese consumer is buying them. Plant-based cheese has captured less then 1% of the US cheese market compared to plant-based milk that has captured ~15%. This is obviously a big problem due to how unsustainable dairy cheese ise
What we discovered is that dairy proteins, specifically casein protein, are responsible for all the cheese attributes we love, think about the stretch and melt of mozzarella, the crumbliness of feta, the crumbliness of parmesan, the gooeniss of brie - that is all due to casein protein. So if we can make animal-free casein with fermentation, we can make a delicious cheese with all the other ingrediants remaining plant-based (sugars, fats). And that's exactly what we are doing
Our first cheese is mozzarella for pizza and we are already making a lot of it :) We are planning to launch in pizzeria's in 2023 but also have showcases of our cheese next year
EDIT: As it has come up a bit, we are definitely hiring, see our careers page here and keep in touch as we will be announcing new jobs in the coming weeks