As concerns regarding the planet's resources and climate change continue to mount, so does the pressure on the food industry to devise sustainable solutions. The most recent innovation in this arena? Using fermentation to develop plant-based cheeses that might just rival their dairy counterparts. This shift towards a more eco-friendly approach has led scientists to experiment with plant-based alternatives, mirroring the familiar tastes and textures we’ve relished for millennia. Challenges of plant-based cheese For the average Dane, a whopping thirty kilos of cheese is consumed annually. This...