Traditionally, cheese is made from animal milk – a resource-intensive process that also raises ethical concerns around animal farming. Against this backdrop, interest in animal-free, environmentally friendly alternatives is on the rise. Alongside plant-based cheese substitutes, fermented dairy alternatives are gaining ground. These are created by biotechnologically reproducing milk proteins using microorganisms.

Reinventing cheese

A Berlin-based start-up is taking this approach further by replacing animal whey protein with a fermented fungal protein. The key ingredient: Aspergillus oryzae, also known as Koji – a mold long used in Japanese fermentation with remarkable properties. Koji enzymes can break down proteins and starches, delivering the characteristic umami flavor to foods.

The Berlin team harnesses this effect through microfermentation, transforming Koji into a functional protein that closely mimics dairy proteins in structure and function – ideal for making cheese. This enables the production of various cheese types that resemble traditional varieties in both flavor and texture – completely animal-free and with a significantly smaller environmental footprint.

Market launch

Since fall 2024, a Koji-based cream cheese alternative has been available in selected supermarkets in Germany and Austria. Offered in three flavors – plain, herb, and tomato – it is accompanied by a plant-based Camembert alternative. More varieties are already in development.