Precision fermentation is able to make an increasingly larger number of traditionally animal only proteins, enzymes, etc. There is also non-animal casein coming down the pipeline which will help make animal-free cheeses really good since that’s what gives dairy cheese a lot of it’s unusual properties

Already available now is also stuff like non-animal heme iron and non-animal egg white proteins

I also want to add that ironically the dairy industry was one of the earlier pioneer for precision fermentation aside from it’s longer use for making various vitamins. Most tennet used in dairy cheese today (~95%) comes from precision fermentation (the other ~5% still comes from the stomach of killed calves) because the costs of animal rennet started to get super high in the 1990s