Vegan cheese has certainly gotten better in recent years with the proliferation of fermented nut cheeses as well as products that actually (kinda) stretch like Daiya. But a really good melting, stretching vegan cheese has been elusive. One of the problems is replicating the effects of casein, the protein that gives cheese its stretch among other things. But what if instead of replicating the *effects* of casein we could replicate casein itself?
That is exactly what a team of biohackers in Oakland are trying to do with the Real Vegan Cheese project. They are going to modify yeast to express casein proteins, an animal-free process. Ive been meeting with the folks and even did some minipreps, so far the project is moving along.