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> lab-made cheese is far away from being in the shelves

My local grocery store has a ton of them, mostly based on soybeans or nuts like cashews. Presumably you had something different in mind?

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Surely he means cheese made from milk produced by fermentation as discussed in the article.

Why yes, these cheeses already on the grocery store shelf are usually made from non-dairy milk (example: nut milk) and fermentation.

The article talks about an unsatisfactory one at the beginning.

The article and the parent comment are about producing milk that is identical to cow milk in a bioreactor instead of in a cow's udder. It's not about milk alternatives or cheese from plant sources like cashew.

Just like there are companies working on lab-grown meat vs. meat-like products (e.g. Impossible, Beyond, Planted).

You're being pedantic at this point. It's clear what the article is conveying.

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