Cow Cheese

Without the cow

Cheese makes life better. We make cheese better.

At New Culture, we make animal-free dairy products that stretch, melt, and taste like the real deal. We combine traditional cheese-making methods with innovative food science to make cheese that’s kinder on animals, the planet, and human health.

With our groundbreaking science, any cheese is possible and can be made completely animal-free. In other words: we make cow cheese without the cow. The future of dairy is here—and it’s delicious.

Meet Casein: Our not-so-secret ingredient




Honor tradition, taste the future.

We love ‘em all, but for the-love-of-pizza we had to start New Culture’s dairy aisle takeover with mozzarella a.k.a. pasta filata (spun paste) a.k.a. the queen of fresh cheese. Our mozz has the same taste, texture, and stretch that you know and love. Why reinvent the cheese wheel?

By the time it’s on your plate, it’s just as melty and creamy as the dairy original. But it’s also animal-free, lactose-free, and planet-friendly. And above all, it makes a killer pizza.

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Stay updated on the latest

New York Times logo
New Culture is focusing on producing casein, a protein that coagulates to give mozzarella cheese its stretchy texture
New York Times+ Read more
SF Chronicle logo
Perhaps the most stunning animal-free product being made in the Bay Area right now is the mozzarella from New Culture
SF Chronicle+ Read more
Bloomberg logo
In the lab, New Culture has crafted a super stretchy, believable version of mozzarella—the most consumed cheese in the U.S.
Bloomberg+ Read more
WIRED logo
Some brands are taking research and development to unprecedented heights. Enter Silicon Valley-based food startup New Culture
Wired+ Read more
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
Digital Trends+ Read more
When the scientists put the microbes in a fermentation tank, they ferment sugar, turning it into dairy proteins
Radio NZ+ Read more

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