A collective (team) of scientists called Real Vegan Cheese have banded (worked) together to bio-engineer vegan cheese. This is like a twee/precious BINGO card: (emphasis mine)
“Artisanal vegan cheese — or, as the California Department of Food and Agriculture requires producers to call them, cultured nut products — are coming into their own, thanks in part to Fairfax-based cookbook author Miyoko Schinner.
Taking a different approach to the problem of vegan cheese is a freeform collection of citizen scientists in Oakland and Sunnyvale who have banded together under the name Real Vegan Cheese.
This group of 30 volunteers came together last year to compete in the prestigious International Genetically Engineered Machine competition, an academic contest that recently opened to community labs. The project the group settled on: hacking baker’s yeast cells to express casein, or milk proteins.
Real Vegan Cheese launched with an IndieGogo campaign in July and August that raised more than twice the money that it asked for. Working out of BioCurious in Sunnyvale and Counter Culture Labs, the group has been able to insert DNA sequences from cows, humans and narwhal — hey, why not? — into yeast cells so they exude those respective mammals’ casein.”