It’s hard not to love cheese: feta, brie, gruyère, parmesan, pepper jack, mozzarella, asiago…it’s all delicious! But there’s a downside — cheese production is quite taxing on the environment, with dairy cows being one of the leading contributors to carbon emissions worldwide.
That’s where Matt Gibson and Inja Radman step in. They’re the founders of New Culture, a company developing real dairy cheese, but without using cows or any other animal product.
This week on How I Built This Lab, Matt and Inja discuss their innovative and sustainable approach to cheese-making, and the partnerships they’ve secured with major food distributors to roll out their product starting next year. Plus, we hear how Matt and Inja first connected on LinkedIn, deciding to launch a company together from across the world before ever meeting in person.
