Scientists have known for years the part of a cow’s genetic code carries the instructions for making the proteins in milk.

 

We took the instruction manual from the DNA of a cow and gave a copy of it to our plants.

 

The milk proteins our plants produce are structurally identical to those from a cow, and as a result, our cheese is too. Because it’s dairy cheese, it will melt like dairy cheese, stretch like dairy cheese, and taste like the dairy cheese you love.