IT LOOKS LIKE cheese. It smells like cheese. It tastes like cheese (specifically mature cheddar). And it is cheese—at least under the microscope. “Synthetic dairy” is made with the same ingredients as the conventional sort. But instead of getting the main ingredient from a live ruminant, Better Dairy, a three-year-old British cheesemaker, derives some of it from yeast. These microbes are fed sugar, which they then convert into milk proteins in a process which is similar to brewing.
Listen to this story. Enjoy more audio and podcasts on iOS or Android.
Your browser does not support the <audio> element.
Plenty of milk alternatives have
→ Continue reading at The Economist
