SAN LEANDRO, CALIF. — Animal-free dairy manufacturer New Culture scaled up its fermentation process to manufacturing volumes. The scale will enable the company to produce approximately 25,000 pizzas’ worth of cheese per run, the company shared.

New Culture formulates animal-free mozzarella using precision fermentation, which mimics the taste, texture and nutrition of traditional mozzarella without using any animal ingredients.

The company is taking aim at the $154 billion global cheese category with the introduction of its animal-free mozzarella at pizzerias, including Nancy Silverton’s Pizzeria Mozza.

“Our world class team at New Culture has solved a string of incredibly complex technical challenges in order to produce our animal-free casein at this scale,” said Inja Radman, co-founder and chief strategy officer at New Culture. “We are redefining the boundaries of what’s possible in dairy in a way that isn’t being done anywhere else.”

Added Matt Gibson, the company’s co-founder and chief executive officer: “This achievement marks a pivotal moment for New Culture and the food industry. We are entering an era where we can produce massive amounts of real cheese without the involvement of any animals.”