Plant-based cheese may be getting more appetizing

There is no questioning our ongoing love affair with cheese. From pizza and pasta to that decadent slice of cheesecake, we can’t get enough. But the dairy industry that produces cheese has had a negative impact on our climate that is not exactly appetizing.

While plant-based alternatives to cheese are easier on the environment—not to mention ideal for those who are lactose intolerant (raises hand) or vegan—many of them are still not cheesy enough. Now, a team of scientists from the University of Copenhagen in Denmark has created nondairy cheese with a taste and texture that’s much closer to the real thing. Instead of developing some sort of futuristic technology, they harnessed the transformative power of a process that has been used to make traditional cheese for thousands of years—fermentation.

Just add bacteria

Why are plant-based cheeses so notoriously difficult to make? Not all proteins are created equal. Because plant proteins behave so differently from milk proteins, manufacturers rely on coconut oil, starch, or gums as hardening agents and then add colors and flavors that give the finished product some semblance of cheese.