Originally posted on TechCrunch:
Vegans who miss the creamy taste of real cheese, rejoice! A group of biohackers from Counter Culture Labs in Oakland, Calif., and BioCurious in Sunnyvale, Calif., are using baker’s yeast to produce the world’s first cheese that did not originate from milk in the udder of a cow.
Most vegan cheese is soy or nut-based and doesn’t taste much like cheese at all. If you’ve been vegan for awhile you may not remember the creamy, salty, delicious taste of a good sharp cheddar or the pungent stink of Limburger or Brie. That’s all about to change for you, thanks to science.
By now you may have some questions as to how this is possible. The group, known as the San Francisco Bay Area iGEM Team, is engineering this very real cheese from a genetic sequence found in mammals. They plan to insert that sequence into the yeast, no cows needed…
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