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xNobody_Specialx1 karma2019-04-07 18:45:52 UTC
How closely does this replicate conventional cheese in terms of how it behaves in certain conditions (grated, heated, etc.)? Do you think "normal" cheese will still have a place in the market or is lab grown the way of the future?
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xNobody_Specialx1 karma
How closely does this replicate conventional cheese in terms of how it behaves in certain conditions (grated, heated, etc.)? Do you think "normal" cheese will still have a place in the market or is lab grown the way of the future?
View HistoryShare Link