"Where previous plant-based meats and cheeses have been made from plant materials manipulated to resemble animal products, molecular farming uses plants as a “machine” to produce actual animal proteins."
And one of the hard parts of reproducing cheese is that distinctive stretchiness and meltiness.
“Plants, in particular soybeans, are very efficient at making proteins,” says Richani. And they’re flexible: by modifying a plant’s protein-encoding RNA, scientists can direct it to produce any kind of protein desirable. This can include casein, the main dairy protein found in milk that gives cheese its unique properties. Once plants expressing the casein produce seeds, the protein can be harvested, and then combined with plant fats and minerals in a cheesemaking process.
Then there will be competition for the already available nut-based "cheeses" that are advertised to have the meltiness qualities. One of the luxury alternative cheese brands is SriMu. Look at the reviews of their products:
"Founder Julie Piatt makes the Rolls Royce standard of dairy-free cheeses. It’s luxury at its most delicious. This isn’t everyday cheese—it’s an indulgence, and it’s meant to be savored. ... most of her sales are based on a subscription box service online (she ships nationwide). The flavors are intense—this is not your American-style mild cheddar—they hit you in the face and evolve as the cheese melts in your mouth. Varieties include brie (Elder), smoked gouda (Gold Alchemy), blue (Spire), camembert (Bertie), gorgonzola (Dolce Vita), red pepper cheese ball (Bonfire), and fresh mozzarella (Cloud 9). Just be warned: it’s easy to get hooked on the life of luxury cheese."
This is so amazing - to be able to create the texture and appearance of cheese with whatever flavour combinations you want. This is food wizardry.
This is the website HERE. There's a location in Canada - Teas 'N' Cheese in Port Stanley. But a mere 2 hour drive for an alternative-dairy cheese. Or we can order online with delivery to Canada. | 
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