This is interesting research, but lab-made cheese is far away from being in the shelves. Producing casein with yeast is one thing, but that doesn't mean you can just make cheese out of it. In cow or goat milk (or sheep milk), there are 4 different casein proteins arranged in micelles together with other molecules. That exact set up is important, because when you add rennet (i.e. mostly the enzyme chymosin) to it for coagulation, it cuts the kappa caseins (which are on the outside of the micelles) at a specific position. That's key to the process that is set in motion after that, leading to the texture, taste and function we know from different cheeses.
Other challenges include the mass production of casein in this way. Cheeses contain typcially between 10-15% protein per weight, so you need to produce a lot of it. This is unlike e.g., Impossible Foods, which also produce heme with yeast, but of course they need much less of it per kg of meat.
We're looking at ways of directly make cheese from plant proteins by finding an enzyme that works similarly how chymosin works with casein. It's not clear if this will work - but if does, it will be a cheaper and simpler process than trying to produce milk synthetically.
That doesn't mean that I dismiss the synthetic casein approach - I think it can work, it's just important to understand that it's not as simple it sounds. In the future, we might see cheeses made with both approaches, maybe each with their pros and cons.