“We see mozzarella as the queen of cheese—it really showcases all the key qualities we love about cheese,” says Radman, New Culture’s chief science officer. “A fresh bowl of Italian mozzarella is impossible to re-create from plant sources—the softness, the mouthfeel, and moisture,” Radman explains. She says New Culture also wants to make low-moisture mozzarella—the kind used on pizza—that has the stretch, melt, and browning of dairy cheese. Since mozzarella is not aged, New Culture can iterate quickly to improve early prototypes, Radman says. In contrast, animal-free cheeses like cheddar or parmesan would be aged just like cheeses made from milk.
by Melody M. Bomgardner |
October 04, 2020