Cheese is one of the most important dairy categories in Switzerland and neighbouring countries, yet convincing plant-based alternatives remain limited. Many products currently on the market rely heavily on starches and tropical fats, resulting in low-protein alternatives that often fall short in terms of taste, texture, and nutritional value.
The “Yellow Line” seeks to address this gap by adapting fava bean-based ingredient systems to work with traditional cheese-making equipment and processes, including curdling, pressing, and ripening.
This remains a significant technical challenge. Plant proteins do not behave in the same way as dairy proteins, and creating products with the desired structure and functionality without relying on intensive industrial processing requires careful formulation and testing. Securing suitable regional fats and other functional ingredients also presents difficulties, as texture, melting properties, flavour, and nutritional quality all need to be balanced.
To address these challenges, the Living Lab is evaluating a range of raw materials to better understand product requirements and market expectations. The goal is to develop a functional plant-based pre-mix that outperforms many existing vegan cheese alternatives while demonstrating that locally sourced, protein-rich plant-based cheese can become a credible and competitive option for the dairy industry.
