One vegan cheese revolution doth tread upon another’s heel, so fast they follow. But while Daiya made vegan news with its texture, which some say seems like real cheese, it’s still expensive and weird and not likely to win any converts.

As Vegan.com reports (that giant subject up there is the link), this new fake cheese by Agribusiness giant Cargill, called “Lygomme™ACH Optimum Functional System,” not only has the texture down, it’s actually cheaper than real cheese.

How do they do it? They didn’t find it by lowering a bucket into a Lygomme™ACH Optimum Functional System well, that’s for sure. It is “a combination of three starches, a galactomannan and a gelling carrageenan.” If that sounds disgusting, overly industrial and arbitrary, you need to pull your mouth off that cow udder and join the future. From the company’s press release:

Each component has been carefully selected by Cargill’s expert team to play a specific role: allow and stabilize the emulsion, bring sufficient viscosity during processing, absorb the water phase, avoid oiling out and syneresis, create a strong network in order to allow the finished cheese product to be shreadable/sliceable, and have a remelting profile.

Well, I don’t think vegans are very picky about their remelting profiles. The real excitement here is that a major corporation has bothered to develop and mass-produce a vegan cheese that could theoretically, through cost-effectiveness, put a dent in the dairy industry while tricking some omnivores into accidentally eating something vegan. Though the sufficient viscosity is certainly a bonus.