Lab-Grown Cheese: The Future of Dairy – Would You Take a Bite?

In a modest building in Stratford, London, a startup named Better Dairy is creating cheese without any cows. This innovative approach aims to match the taste of traditional cheese while avoiding animal products. They are part of a growing trend in the lab-grown food market, hoping to revolutionize how we enjoy cheese.

However, interest in plant-based foods has declined recently. According to the Agriculture and Horticulture Development Board (AHDB), sales of plant-based cheese in the UK fell by 25.6% in the first quarter of 2025. Meanwhile, cheese from cows saw a 3% rise in sales. One reason for this shift might be the relatively small number of vegans in the UK, which is only about 1% of the population. The Vegan Society offers a different perspective, arguing that the meat-free market remains competitive.

Concerns over health and cost also play a role. A government survey highlighted that many consumers worry about ultra-processed foods, while the price of plant-based cheese tends to be higher than that of its dairy counterpart.

Despite these challenges, some experts see bright prospects ahead. For instance, in the Netherlands, Those Vegan Cowboys is set to launch their cheeses in the US this year, planning to address regulatory hurdles for European sales in the years to come. CEO Hille van der Kaa believes in a “silent revolution,” urging people to consider less conventional cheese choices like those used in frozen pizzas, where substitutions may go unnoticed.

The outlook differs for Better Dairy, which is still perfecting their lab-grown cheese. CEO Jevan Nagarajah aims to give the product a competitive price before it hits the market.

Taste is a key factor in consumer acceptance of vegan cheese. I had the chance to try Better Dairy’s cheddar, which they currently focus on because hard cheeses tend to have a larger gap in quality compared to dairy cheeses. Their process uses yeast engineered to produce casein, a key milk protein, through precision fermentation. This method mirrors the production of insulin without needing animals.

While I found Better Dairy’s cheeses impressive—melted beautifully on burgers—the company acknowledges there’s room for improvement. They aim to collaborate with artisanal cheesemakers to refine the taste further.

Consumer reactions highlight a mixed picture. A recent survey found that 40% of people who tried vegan cheese did not buy it again, indicating taste issues persist. Damian Watson from the Vegan Society noted that not all vegans desire a product that mimics dairy closely.

Judith Bryans from Dairy UK believes that lab-grown cheeses won’t overshadow traditional dairy products overnight. She emphasizes that consumer perceptions and pricing will shape the future of this market.

Both Better Dairy and Those Vegan Cowboys are pursuing partnerships to scale production. Standing Ovation has already teamed up with established cheese producers to enhance its product’s reach.

All three companies face challenges like consumer skepticism regarding ultra-processed foods. They highlight the health benefits of lab-made cheese, such as being lactose-free and lower in cholesterol. However, public perception remains a hurdle. Hille van der Kaa argues that people romanticize dairy farming despite its industrialization today.

With growing interest in food sustainability and new cheese alternatives, it’s clear the industry is at a crossroads. The future of cheese could very well be lab-grown, but how quickly consumers adapt remains uncertain.



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