It seemed this would be coming along soon. Although there are some interesting vegan cheeses out there, it's hard to find a natural, satisfactory equivalent in the plant or microbe world to casein, the protein the precipitates from mammal milk during cheese production. The attached shows arguments for, and approaches to, the production of casein from engineered baker's yeast. Just food for thought, but I found it interesting as well that this research was being done by an 'open source'-styled laboratory that is partially funded by an IndieGoGo campaign.
http://2014.igem.org/files/poster/SF_Bay_Area_DIYbio_Championship.pdf
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