The New Cow Company

The Cheese Design is a Contract-R&D Company specializing in the development and manufacturing of fermented foods. With extensive expertise and a robust technical network, the company supports organizations entering the fermented foods market, addressing the complexities of fermentation, particularly in novel food contexts. The Cheese Design provides professional assistance in development, scale-up, and manufacturing of unique fermented foods, enabling clients to outsource product development while retaining intellectual property and ensuring efficiency in both cost and time. Their product offerings include soft-type cheese with 13-18% protein that is fully fermented using mesophilic or thermophilic cultures. The team advocates for authentic, healthful food production, emphasizing that true foods made from natural sources are beneficial both for health and marketability. The Cheese Design operates under the belief that flavor should be developed from within food items rather than added artificially, focusing on the natural origins of food to ensure nutritional richness. Their diverse team of independent food scientists has extensive backgrounds in food biotechnology, chemistry, and engineering, with solid experience in industrial fermentation, rheology, and product innovation across various markets, including Europe, North America, and Asia. Through their journey, The Cheese Design seeks to redefine food delivery in the industry by harnessing the principles of natural food systems, emphasizing the role of unprocessed, nutritious protein sources in creating flavorful and functional products.