Without the cow
We're in the business of making really good cheese
The tale of the dairy cheese we love today is over 2000 years old. It’s a food we’ve relished, worshiped, celebrated and developed into thousands of unique variations.
But right now, it’s causing irreparable harm to animals, the planet, and often ourselves.
At New Culture, we’re a team of cheese-loving scientists using our expertise to modernize the art of cheesemaking, to make sure we can all enjoy its magic for another 2000 years.
We harness the wonders of fermentation
Meet Casein: Our hero ingredient
ADD A LITTLE SUGAR, AND LET THE FERMENTATION FUN BEGIN
THE SECRETS OF DELICIOUS, ANIMAL-FREE DAIRY CHEESE
SOMETIMES, YOU JUST CAN’T BEAT TIME-HONORED METHODS
Taste the future without missing the past.
Our first cheese is mozzarella: the holy grail of pizza toppings, the queen of fresh cheese, the hero of a Caprese salad... the list goes on.
Our mozzarella is different to any other mozzarella you’ve tried, yet also remarkably similar. It’s got the same taste, texture, melt and stretch as the cheese we all know and love. But it’s also animal-free, lactose-free and planet-friendly.
And above all, it’s simply delicious.
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Stay updated on the latest
New Culture is focusing on producing casein, a protein that coagulates to give mozzarella cheese its stretchy texture
Some brands are taking research and development to unprecedented heights. Enter Silicon Valley-based food startup New Culture
In the lab, New Culture has crafted a super stretchy, believable version of mozzarella—the most consumed cheese in the U.S.
New Culture, another California startup, is also targeting dairy: It's using microbial fermentation to make casein
We are taking these essential dairy proteins known as casein proteins, and sustainably producing them ourselves without the cow