German cheese producer Hochland Group has entered a joint development agreement with Belgian-Dutch company Those Vegan Cowboys to explore the production of animal-free cheese using microbial casein. The collaboration will focus on scaling up the cow-free milk protein for use in semi-hard and hard cheese varieties.
“We can grow past the cow’s physical limitations and feed five times the number of people”
Microbial casein, developed through precision fermentation, replicates the functional properties of traditional animal-derived casein, such as melting and stretching, while offering environmental benefits. In a LinkedIn post announcing the partnership, Those Vegan Cowboys stated: “With Hochland’s monumental cheese know-how and market coverage, they are a dream partner to get Margaret’s casein out there, in cheeses available for everyone.”
The company claims that the production of microbial casein is resource-efficient, requiring one-fifth of the land and water needed for traditional dairy farming. It also reduces CO₂ emissions by 80% and eliminates methane entirely. Combined with plant-based fats, the process creates cheese that is free from saturated fats, lactose, and cholesterol, making it a healthier alternative to dairy-based cheese.

“More people are choosing different styles of nutrition. Our dairy-based business will remain our core, but we see demand for alternatives and want to provide the best quality to our consumers. Milk proteins derived by precision fermentation could be a great solution,” said Hochland CFO Hubert Staub.
Regulatory approvals and market launch plans
As microbial casein is classified as a novel food, regulatory approvals will be required before market entry. Those Vegan Cowboys expect to file for market approval in the United States this year, with commercial launches planned for 2025. The company also plans to expand into Asia soon after, while European market entry is expected within three to four years. To prepare for commercialization, Those Vegan Cowboys plan to hold their first cheese tastings in the Netherlands later this year.
Robert van den Breemer, chief commercial officer of Those Vegan Cowboys, explained, “This new way of cheese making can relieve dairy farmers from several heavy societal issues they’ve been burdened with. We can grow past the cow’s physical limitations and feed five times the number of people using the same amount of land. Farmers could then regain their role as stewards of the land and be recognized for their services beyond milk production.”