The problem as I understand it with bacteria as food is they have too much nucleic acid. When eaten this produces uric acid (from the purines) and the fear is an excess of that could lead to gout and kidney stones.
I imagine that cheese and yogurt are significantly less than 100% bacteria. I couldn't find any easy numbers, but if I had to guess, it's less than 10% by mass for cheese.
Cheese can be a problem for gout; yoghurt not so much because it isn't as protein dense. The "biggies" for gout are seafood, red meat and turkey, red wine and beer (generally best to avoid alcohol) and legumes. I've also found that high sugar diets are bad including fresh fruit and juices.
Wouldn’t you do a lot of processing to anything made out of bacteria? Are nucleic acids hard to remove?
It might be like the biofuel from C. necator where it expels the output into the surrounding fluid so it can be harvested without the bacteria needing to be most of the final product. Although, they do mention "macronutrient composition of the cells" so maybe it is the whole bacteria included.