Cheese begins with a simple idea. Take milk. Change its structure. Encourage it to separate into curds and whey. Shape those curds into something delicious. The process seems universal at first glance. Heat some milk, add the magic ingredient, let the transformation happen.

But that magic ingredient changes depending on the style of cheese you’re making. For most cheeses, that ingredient is rennet. And for the past few thousand years, rennet has been central to cheesemaking because of its ability to form tight, stable, predictable curds.

But here’s the plot twist you and I both adore: cheese existed before rennet. Cheese exists today without rennet. And cheesemakers keep inventing new ways to make curds that don’t need rennet at all. It turns out, rennet is powerful, but it isn’t the only way to turn milk into cheese.

So yes, cheese can be made without rennet. But the “how” and the “why” take us on a journey through lactic acid, wild microbes, citric acid shortcuts, heat treatments, and the very foundations of milk chemistry. Let’s dig in. Bring snacks, preferably cheese-based.

What rennet does in milk

Before we explore how to make cheese without rennet, we need to understand why rennet became so popular. Milk contains casein proteins, which naturally repel each other so the liquid stays fluid. Rennet contains an enzyme called chymosin. Chymosin snips the protective layer off the caseins, allowing them to bond together into a gel. This gel traps fat, water, and minerals, creating firm curds.

Rennet is gentle. It works without forcing the milk to become acidic or heated beyond what microbes can survive. It gives cheesemakers precision. It creates clean, elastic curds that withstand pressing, stretching, ageing, and brining. If you want Gruyère, Cheddar, Gouda, or Parmigiano Reggiano, you want rennet.

But rennet, historically sourced from calf stomachs, isn’t always available, affordable, acceptable, or necessary. Which brings us to the real question: what else can we use?

Option 1: lactic acid coagulation

Long before humans understood enzymes, we understood souring. Leave milk out. Hope the right microbes drift in. Notice that the milk thickens and separates. Eat the curds. Realise they taste better salted. And suddenly you’ve invented the earliest form of cheese.

This method relies on lactic acid bacteria converting lactose into lactic acid. As the acidity rises, the casein proteins lose their charge, allowing them to clump together. Unlike rennet coagulation, acid-set curds are fragile and delicate. They can’t be stretched, cooked at high temperatures, or aged for long periods.

But they’re delicious.

Examples of acid-set cheeses include Paneer, Queso Fresco, Cream Cheese, Quark, Cottage Cheese, and Labneh. Ricotta also fits in this category, although it’s a bit of a special case because it often uses whey rather than milk.

Lactic coagulation produces soft, spreadable, gently tangy cheeses. It’s perfect for fresh cheese lovers. It’s also rennet-free by design. And for home cheesemakers, it’s a forgiving place to start.

Option 2: heat-and-acid coagulation

One of the cleanest ways to make cheese without rennet is also one of the most dramatic. Heat the milk almost to boiling. Add an acid. Watch curds explode forth like you’ve summoned a dairy genie.

The acidity can come from lemon juice, vinegar, citric acid, or even yoghurt. As the milk heats, the whey proteins unfold. Add acid, and both whey and casein proteins join together in a tight, springy network.

This technique makes Paneer, Queso Blanco, and many simple fresh cheeses. It also plays a role in some stretched-curd cheeses when citric acid is used as a shortcut. But the key difference here is that heat-and-acid cheeses don’t melt. Paneer stays firm in a curry because the heat treatment locks the proteins in place.

This method is popular because it’s quick, reliable, and works with supermarket milk. It also avoids animal products entirely, making it ideal for vegetarian diets or regions where rennet isn’t easily found.

Option 3: microbial coagulation

Microbes don’t just acidify milk. Some produce enzymes that mimic rennet. Modern cheesemakers have harnessed this power using fungi and bacteria that generate chymosin-like enzymes. These microbial coagulants are technically not “rennet” in the traditional sense, but they perform the same function. So the question becomes: does cheese made with microbial coagulant count as rennet-free?

For many vegetarians, the answer is yes. For strict traditionalists, the answer is no because the enzymes still act like rennet. But from a technical perspective, microbial coagulants are an alternative to animal rennet. They’re used widely in mass-produced cheeses, especially supermarket Cheddar and Mozzarella.

Some versions, however, can create slightly bitter flavours during ageing. That’s why artisan cheesemakers tend to prefer animal or fermentation-produced rennet (more on that in a moment). But if your goal is to avoid animal products, microbial coagulants are a solid choice.

Option 4: fermentation-produced chymosin

The dairy industry was transformed when scientists discovered how to produce chymosin using fermentation. Instead of harvesting the enzyme from a calf stomach, they insert the genetic blueprint for chymosin into yeast, fungi, or bacteria. These microbes produce pure chymosin during fermentation, which is then filtered and purified.

The result is functionally identical to traditional rennet but suitable for vegetarian diets.

Cheesemakers love it because it’s consistent, affordable, and stable. Consumers appreciate that no animals are harmed. And it allows classic cheeses such as Cheddar, Gouda, and Manchego to be made in a vegetarian-friendly format.

Is this still “rennet”? Technically yes, because the enzyme is chymosin. But the source is microbial, not animal. So whether you consider this rennet-free depends on how you define the term.

Option 5: plant coagulants

Before rennet became the dominant coagulant, many cultures used plants to curdle milk. Thistles, nettles, artichokes, fig sap, and specific herbs all contain proteolytic enzymes capable of forming curds. Some plants even contain multiple curdling agents, each contributing a distinct flavour profile.

You might know these cheeses already. Serra da Estrela from Portugal. Torta del Casar from Spain. Pecorino di Filiano in Italy. These cheeses are intense, creamy, gooey, and sometimes slightly bitter. That bitterness is part of their charm. It signals the presence of plant enzymes.

Plant coagulants work beautifully with sheep’s or goat’s milk, which handles bitterness better than cow’s milk. Cheesemakers who use thistle rennet continue a tradition that predates the European dairy industry itself.

But plant enzymes can be unpredictable. They vary from plant to plant, leaf to leaf, season to season. That’s why we don’t see widespread commercial production using plant rennet today. But for fans of bold, lush, spoonable cheeses? Nothing else compares.

Why some cheeses must use rennet

Certain cheeses depend on the clean-cut curd structure that only rennet can produce. If you want elastic, stretchy, heat-stable curds that can be cooked, moulded, or aged, acid alone won’t cut it.

Consider:

• Mozzarella
• Gruyère
• Comté
• Parmigiano Reggiano
• Cheddar
• Gouda
• Manchego
• Emmental

These cheeses need curds that hold together under high heat, lose moisture predictably, and remain stable as they age. Acid-set curds break apart during cooking. Plant coagulants behave differently. And microbial coagulants can introduce unwanted bitterness in long-aged wheels.

That’s why rennet remains the gold standard. It creates curds that behave beautifully.

But the question on your mind might be: if rennet is so important, how do we have so many cheese traditions that don’t use it?

Fresh cheeses: the kingdom of rennet-free happiness

Fresh cheeses don’t need to stretch, cook, or age. They don’t require precise curd architecture. All they need is tang, texture, and moisture.

Popular rennet-free fresh cheeses include:

• Paneer
• Ricotta
• Labneh
• Quark
• Cottage Cheese
• Cream Cheese
• Mascarpone
• Queso Fresco
• Baker’s Cheese
• Lemon Cheese
• Farmer’s Cheese

These cheeses rely on acidity, not enzymes. Some use heat to help the curds firm up. The result is versatile, comforting, bright-flavoured cheese that can be made in under an hour.

For many home cheesemakers, this is the gateway into the entire craft. For culinary enthusiasts, it’s a simple way to create fresh cheese without seeking out specialised ingredients.

And for people who avoid animal rennet for religious, dietary, or ethical reasons, acid-set cheeses are a safe haven.

So, can cheese be made without rennet?

Absolutely. In fact, much of the world’s cheese doesn’t use rennet at all. But the style of cheese you want to produce will determine whether rennet-free methods are appropriate.

If you want a firm, aged cheese with complexity and structure, you’ll need rennet of some kind — whether animal, microbial, or fermentation-produced.

If you want soft, fresh, bright cheeses with minimal fuss, acid coagulation is your friend.

If you want to explore ancient traditions, plant coagulants still thrive in communities that refuse to abandon them.

And if you want a vegetarian version of a rennet-driven cheese, fermentation-produced chymosin is your secret ally.

The good news? You have options. Milk is astonishingly flexible. Coagulation is a playground for creativity. And the cheese world is far bigger than one enzyme.

Why this matters today

Cheesemakers are asking more questions about ingredients than ever before. Consumers want clarity about whether their cheese is vegetarian. Artisans want to revive traditional plant-based coagulation methods. Scientists continue improving fermentation-produced rennet to refine flavour, texture, and ageing potential.

At the same time, home cooks are experimenting with ricotta, Paneer, and labneh in their kitchens. Acid-set cheese is becoming part of the weekly cooking rotation, not a niche hobby.

Understanding non-rennet cheeses also matters in discussions about sustainability. Modern rennet alternatives reduce reliance on animal agriculture. Plant coagulants connect us to heritage foodways. And fermented chymosin makes cheesemaking more efficient and humane.

In other words, rennet-free cheese isn’t a compromise. It’s a whole world of its own — technical, delicious, culturally significant, and deeply satisfying.

A quick guide for choosing the right method

Here’s a simple way to think about it.

If your goal is:

• Maximum simplicity → Choose heat-and-acid (Paneer style)
• Bright tang and spreadable texture → Choose lactic acid coagulation
• Vegetarian versions of classic cheeses → Choose fermentation-produced chymosin
• Traditional regional styles → Choose plant coagulants
• Aged cheeses with remarkable complexity → Choose traditional rennet

Each technique has a place. None is better than the others. They simply create different outcomes.

The bottom line: rennet is important, but not essential

Rennet has earned its reputation. It makes long-aged cheeses possible. It creates structure, elasticity, and stability that acid simply can’t reproduce. Without rennet, our favourite cheeses would collapse into soft crumbles or grainy curd.

But cheese without rennet? It has been around longer than written history. It continues to evolve. It offers stunning flavour and texture. And it holds an irresistible appeal for anyone who loves fresh, milky, bright cheeses.

So the next time you find yourself wondering whether cheese needs rennet, remind yourself of this: cheese is older than science, older than writing, older than agriculture in some parts of the world. Humans found countless ways to curdle milk. Rennet is just one of them.

That’s the fun of cheese. It always gives us another rabbit hole to dive into.

If you’re curious to try making a few simple rennet-free cheeses yourself, start with Paneer or Ricotta. They’re fast. They’re friendly. They’re delicious. And they’re a beautiful reminder that great cheese doesn’t need to be complicated.

Ready to take your cheese obsession further? Join my 30-Day Eat More Cheese Challenge. Every day you’ll get one delicious way to bring more cheese into your life — recipes, science, lifestyle tips, and small joys that celebrate the world’s greatest food. Sign up and let’s make this the cheesiest month of your year.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Can Cheese Be Made Without Using Rennet? Discover 5 Alternatives appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s ultimate guide to rennet in cheesemaking → 

What is rennet?

Let’s get this post under way with some basics. To make cheese, you need to coagulate milk. And the ingredient most commonly used to coagulate milk is rennet. Traditionally, cheesemakers would use an enzyme called chymosin as their rennet. 

As for the actual word itself, rennet is believed to be derived from the Old English word rynet, which means “cause to run together”. This is most probably a reference to how it makes milk run or curdle. Furthermore, chymosin is also known as rennin due to its use as rennet. 

Presently, there are three different types of rennet used in cheesemaking: animal, plant-based and microbial. In this post, we will be focusing on animal rennet. 

Where does animal rennet come from?

Without a doubt, animal rennet is the most common traditional source of the enzymes used in cheesemaking. And it is typically derived from the abomasum of young ruminants. The abomasum is the fourth and final compartment of a ruminant animal’s stomach, and is considered its true or “natural” stomach.  

In ruminants, such as cows, goats, and sheep, the abomasum is responsible for secreting digestive enzymes and acids to break down milk, grass and grain. We’ll delve into how the enzymes change and the animals age a little further down. 

History of animal rennet in cheesemaking

Actually, the use of animal rennet to coagulate milk for cheesemaking has a long history, with evidence of its use dating back thousands of years. While the exact origin of animal rennet is not known, it is believed that ancient cheesemakers discovered its coagulating properties by accident. Indeed, the most popular version of this origin story goes a bit like this. 

A young farmer was storing milk in containers made from the stomachs of young ruminants. After leaving his milk at room temperature for a few hours, he discovered that it had separated into curds and whey. And to his surprise, the curds tasted even better than the milk did! Of course, we now know that this happened because of the chymosin that is present in the stomach lining. 

Cheesemakers soon realized that this process could be replicated by using the dried and processed stomachs of young ruminants. Consequently, animal rennet became a widely used ingredient in cheesemaking.

Over time, different cultures developed their own methods for making cheese using animal rennet, leading to the creation of many traditional cheese varieties such as Gruyère, Roquefort and Parmigiano Reggiano. 

Different types of animal rennet

As we mentioned earlier, the most common sources of animal rennet are cow, goat and sheep. Let’s take a closer look at each one. 

1. Calf (cow)

Undoubtedly, calf rennet is the most common type of animal rennet. The chymosin used in cheesemaking is extracted from the stomach of young calves. Some examples of cheeses made using this type of rennet include Parmigiano Reggiano, Gruyère, Gouda and Stilton. 

2. Kid (goat)

Kid rennet is an enzyme extracted from the stomach of young goats, used in some specialty cheesemaking practices. Actually, goat rennet is much rarer in cheesemaking and imparts a very distinct flavour and texture. Some examples of cheeses made using goat rennet are Provolone Piccante, Greek PDO Feta and Charolais. 

3. Lamb (sheep)

Finally, we have lamb rennet which is easily the rarest source of animal chymosin used in cheesemaking. Some examples of cheeses made using lamb rennet include Pecorino Sardo, Greek PDO Feta and  Ossau-Iraty. 

Why animal rennet has to come from young ruminants

As we’ve already mentioned earlier, animal rennet comes from the inner lining of the abomasum of young ruminants. Moreover, as the animals age, the enzymes in their abomasum start to shift from chymosin to pepsin to help them digest grass and grain.

While pepsin can also be used in cheesemaking, its chemical properties are quite different and it is not suitable for all types of milks and cheeses. 

Because of this, chymosin is best harvested from the abomasum of younger ruminants who haven’t been weaned off milk yet. And this leads us to an ethical dilemma. 

Can animal rennet be ethical?

The use of animal-derived rennet in cheesemaking has raised ethical concerns due to the potential mistreatment of animals involved in its production. Because animal rennet is extracted from the stomach of young ruminants, some animal rights advocates argue that the practices can be cruel and inhumane.  

On a commercial scale, it can be very difficult to monitor all slaughtering practices to ensure that the animals are handled in a humane manner. And this is yet another reason why you should choose artisanal cheese made by small-batch producers.

Indeed, they are more likely to source their milk and rennet from a sustainable and ethical farm. 

How to extract animal rennet

Firstly, you have to remove the abomasum from the animal soon after slaughter. From this point, there are various methods used to extract the rennet, purify it and store it. 

The traditional method involves drying and cleaning the abomasum before slicing it into smaller pieces. Then, the farmer mixes those pieces with salt water and can optionally add vinegar or wine to reduce its acidity. After filtering the solution, they can extract crude rennet for cheesemaking. 

On the other hand, more modern methods involve deep-freezing the stomachs before milling and mixing with an enzyme-extracting solution. Finally, they activate the rennet extract by adding acid, neutralising and filtering the solution.

Overall, this method yields a large amount of chymosin and is favoured by commercial rennet producers. Indeed, on average, the rennet has a potency of 1:15,000, meaning 1g of extract can coagulate 15kg of milk.  

Advantages of using animal rennet

Animal rennet has several advantages over other types of rennet in cheesemaking. Let’s have a look at some of the most important ones. 

Tradition

Animal rennet has been used for centuries in traditional cheesemaking, and is still favoured by many artisanal cheesemakers. Indeed, the vast majority of French AOP, Swiss AOP and Italian DOP cheeses are made with animal rennet (calf, kid or lamb). And their recipes are protected by their respective designations of origin. 

Terroir

Undoubtedly, animal-derived rennet can celebrate the local terroir. For this to happen, the cheesemaker has to source their rennet and milk locally. If you’re wanting to experience this, look out for European cheeses like Charolais and Pecorino Sardo. We’ll tell you more about those cheeses further down.  

Flavour

Actually, a significant part of the flavour we associate with traditional cheeses such as Parmigiano Reggiano, Manchego and Roquefort comes from the rennet used. Moreover, cheeses made with plant-based rennet can sometimes be quite bitter in comparison. 

Effective coagulation

Animal rennet is a highly effective coagulating agent, producing a strong curd that holds its shape during the cheesemaking process. Due to this, it is the perfect coagulant in both artisanal and commercial settings. 

Examples of cheeses made with animal rennet

Stilton

Blue cheeses do not get much more famous that England’s Stilton. Originating from Nottinghamshire, this cow’s milk blue cheese now bears a PDO stamp of protection. Presently, only dairies in Derbyshire, Leicestershire and Nottinghamshire are allowed to produce Stilton.

Moreover, the PDO dictates that Stilton makers have to use pasteurised cow’s milk and calf rennet to make their truckles of blue cheese.  

With its iconic orange natural rind, straw-coloured paste and spattering of blue veins, Stilton is quite a sight to behold. Furthermore, this blue cheese is also known for its distinctive aroma and is often described as nutty and earthy. And it has a creamy and crumbly texture, with a distinctive, savoury and tangy flavour. 

Undoubtedly, Stilton is a spectacular table cheese and can be paired with honeycomb, dark chocolate and pear. Our recommendation for a beverage pairing is either a fortified wine like Port and a dark beer like Stout. 

Charolais

Next, we have the French AOP cheese Charolais. Currently, this soft goat’s milk cheese is protected by an AOP stamp which restricts its production to mostly the Saône-et-Loire department. Moreover, the AOP specifies that cheesemakers have to use raw milk and goat rennet to make this small cylindrical cheese. 

You can buy Charolais in a fresh rindless form but it truly comes into its own as it matures. Over the space of a few weeks, the cheese develops a white mould rind that gradually turns greyish-blue with the occasional orange spot. At this age, the cheese develops a chalky centre with a soft creamline under the rind.

In the mouth, Charolais offers a sweet goat flavour that intensifies over time with woody, hazelnut and mushroom notes.  

Just like Stilton, Charolais is an excellent table cheese. The best wines to pair with this goat’s milk cheese are white Alsace, white Burgundy and Chassagne Montrachet. 

Pecorino Sardo

Finally, we have Italy’s Pecorino Sardo. With nine different DOP stamps, Pecorino is easily Italy’s most protected cheese. While Romano and Toscano are more famous, Pecorino Sardo might just be the most spectacular expression of terroir. Indeed, the DOP allows only Sardinian milk and Sardinian lamb rennet in the production of this pressed cheese. 

Like other grana-style cheeses, Pecorino Sardo develops a crumbly texture as it matures for a minimum of two months. At that age, its flavour is nutty, fruity and tangy with subtle savoury notes. Certain versions of this cheese can be aged for up to 12 months. Unsurprisingly, those will have a much hard texture and a more savoury flavour. 

As with our first two examples, Pecorino Sardo can be served on a cheese platter with other local cheeses. Moreover, it pairs beautifully with muscatels or cherry paste. However, if you have a more aged version, you will want to grate it on top of your favourite pasta dish, soup of stew. 

Animal rennet FAQs

Let’s finish up our guide to animal rennet with some of your most commonly asked questions. 

Is cheese made with animal rennet vegetarian?

Unfortunately, no. Most vegetarians will not eat cheeses made using animal-derived ingredients. Unfortunately, this includes traditional cheeses like Gruyère, Parmigiano Reggiano and Roquefort. 

How can I tell if my cheese was made with animal rennet?

Even though it is not mandated by food authorities, most cheesemakers will indicate the type of rennet they used on their label. If you can’t find it on your favourite cheese, you might want to contact the manufacturer. 

Where can I buy animal rennet from?

Just like other forms of rennet, you can buy animal rennet from online cheesemaking suppliers (e.g., New England Cheesemaking Supply Company and Little Green Cheese). 

Is cheese made with animal rennet healthy?

There are no known health concerns related to consuming cheese made with animal rennet, but individuals with specific dietary restrictions or sensitivities should consult with a healthcare provider. 

Conclusion: animal rennet celebrates tradition and terroir

Thank you for reading our post on animal rennet. As you can see, this practice is steeped in tradition in most of the Old Cheese World. While there are questions over ethics and sustainability in some commercial settings, there is no doubt that artisans can extract animal rennet in a humane way. 

What’s your favourite cheese made with animal rennet? Let us know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Animal Rennet: Traditional & Terroir Driven Cheesemaking appeared first on Cheese Scientist.

SEE ALSO: Our definitive guide to using rennet in cheesemaking → 

What is rennet?

Before we go deep in this conversation on GMO rennet, let’s do a quick intro on rennet. Rennet is an enzyme that plays a crucial role in cheesemaking by coagulating milk and separating it into solid curds and liquid whey.  

The coagulation process occurs when the rennet enzyme cleaves the proteins in the milk, causing the milk to thicken and form a gel-like substance. Traditionally, cheesemakers used a rennet called chymosin to coagulate their milk. 

Different types of rennet

Presently, the rennet used in cheesemaking falls broadly into three categories: animal, plant-based and microbial. In this post, we will be taking a close look at microbial rennet and the two main versions of it. 

Microbial rennet is derived from the microbial fermentation of fungal or bacterial cultures. Unlike animal or plant-based rennet, microbial rennet is produced through a controlled fermentation process. Overall, this allows for consistent quality and reliable results.  

What does microbial fermentation mean?

Microbial fermentation is a metabolic process in which microorganisms convert carbohydrates into organic acids, gases or alcohols for energy. Typically, this process takes place in the absence of oxygen. As a matter of fact, fermentation is used in the production of various food and beverage products. Some examples are bread, beer, wine, cheese and yoghurt. 

What does any of this have to do with rennet? Well, one of the by-products of fermentation by certain microorganisms is an enzyme that is closely related to chymosin. And this particular enzyme can be purified and formulated into a usable rennet form. 

Different types of microbial rennet

There are basically two different types of microbial rennet that are used in cheesemaking. And as you will soon find out, one is far more popular than the other. 

1. Natural microbial rennet

Moulds such as Rhizomucor miehei can produce proteolytic enzymes, which are then concentrated and purified in a fermenter to eliminate contaminants. The traditional belief was that these coagulants caused bitterness and reduced cheese yield. Actually, this negative impact was most pronounced with matured cheeses such as Cheddar, Gouda and Parmesan. 

However, advancements in microbial coagulants have resulted in the production of high-quality cheeses using microbial rennet. Despite this, natural microbial rennet is far less popular than the next one on our list. 

2. Fermentation Produced Chymosin (FPC)

Presently, about 90% of commercial cheeses produced in the USA use Fermentation Produced Chymosin. While not all FPC are made using recombinant DNA technology, the most popular ones are. Overall, the main reason for this is that GMO FPC rennet produces the most consistent and highest yield of cheese from milk. 

To make GMO rennet, lab scientists isolate the chymosin-producing gene (RNA) in animal rennet and splice it into bacteria or fungi. Consequently, the microorganisms start producing chymosin when they ferment. Different companies use genes from different sources (animal and microbial) and splice them into different bacteria and fungi. We’ll get back to this a bit later. 

Is GMO rennet safe?

Actually, the safety of genetically modified rennet is a topic of ongoing scientific and regulatory debate. Some studies suggest that GMO rennet is safe and has similar properties to traditional animal rennet. On the other hand, others raise concerns about potential allergic reactions or other health effects. 

It is important to note that the safety and regulatory status of GMO rennet can vary by country. In some countries, it is considered safe and approved for use in food production. While in others, it may be subject to restrictions or banned altogether. Moreover, depending on the local regulations, FPC can be labelled as being GMO-free in some countries. 

Ultimately, there is still very limited scientific data to conclusively state whether cheeses made with GMO rennet are safe or unsafe in the long run. If you have concerns about the safety of GMO rennet or any other food ingredient, it is best to consult with a qualified healthcare professional. 

Is genetically modified rennet vegetarian?

This is a hotly debated topic amongst vegetarian communities. Indeed, it depends on the type of genetically-modified (GMO) rennet in question. As a matter of fact, the majority of FPC’s are produced from cells that were initially of animal origin. Hence, stricter vegetarians are inclined to avoid those cheeses. 

Having said that, there are a handful of FPC rennet brands that are produced without using any cells of animal origin. By and large, vegetarians consider cheeses made using such rennet to be acceptable. 

It is important to note that the labelling and classification of rennet as “vegetarian” or “non-vegetarian” can vary by country and may not always accurately reflect the origin or production method of the rennet. So, let’s take a closer look at a few proprietary FPC’s to determine whether they are vegetarian-friendly. 

Commercial examples of FPC rennet

1. Chy-Max®

Chy-Max® is a brand of genetically modified (GMO) rennet used in cheese production. It is produced using recombinant DNA technology, which involves transferring the gene responsible for producing the enzyme chymosin from animal cells into microbial cells, such as yeast or fungi.

Presently, Chr. Hansen, the makers of bioengineered FPC Chy-Max®, uses the fungus Aspergillus niger. 

Since the genetic material for Chy-Max® originates from animal sources, some strict vegetarians will avoid eating cheeses made using this rennet. 

2. Maxiren®

Next, we have Maxiren®, another popular brand of GMO rennet made by culture giant DSM. According to product data sheets, DSM makes its bioengineered FPC, Maxiren®, using the yeast Kluyveromyces lactis. The original gene that they transposed is of calf origin, making this FPC rennet a contentious choice for vegetarians. 

3. Marzyme®

Our third FPC rennet, Marzyme®, is manufactured by another major player in the cheesemaking world, Danisco-DuPont. Actually, Marzyme® is a non-animal microbial rennet. According to the company, no animal genes were ever used in the design and production of this GMO rennet.

Indeed, they isolated the gene for the acid proteinase of Rhizomucor miehei and cloned and expressed it in the fungus Aspergillus Oryzae. 

As a result, cheeses made using Marzyme® should be vegetarian-friendly. Moreover, a plant-based cheese made using this rennet would even be vegan-friendly. 

4. Hannilase®

Our second offering from Chr. Hansen is Hannilase®. This rennet is a mucorpepsin microbial coagulant produced by fermentation using a select strain of the fungus Rhizomucor miehei. It is a good low-cost alternative for organic cheese and for home cheese making where yield and flavour defects are less of an issue. According to the company, they did not use any animal genes in developing this rennet. 

5. Fromase®

Finally, we have DSM’s Fromase®. Under this brand name, you will find a range of microbial coagulants from the fungus Rhizomucor miehei, suitable for all cheese types.  Moreover, the company makes the bold claim that Fromase® XL BF and XLG are the purest microbial rennet on the marker. And just like Hannilase®, Fromase® is animal-free and suitable for vegetarians. 

Which rennet was used to make my cheese?

Unfortunately, the FDA does not require that cheesemakers divulge the type of rennet used in their products. As such, you won’t be able to find the answer to this question on the cheese’s label. If you have dietary requirements for ethical or religious reasons, our advice would be to contact the manufacturer to find out what type of rennet they used. 

Examples of cheeses made using microbial rennet

Rogue River Blue

In October 2019, Rogue River Blue became the first American cheese to be named World Champion Cheese at the World Cheese Awards in Italy. This unique blue cheese is seasonally made by Rogue Creamery in Oregon using only their finest milk. Moreover, Rogue River Blue (and all of Rogue Creamery’s other cheeses) is rBST (Recombinant somatotropin), rBGH (Recombinant bovine growth hormone), antibiotic free and gluten free.  

Once the curd has been set using microbial rennet, the cheesemaker covers each wheel of cheese in spring-harvested Syrah grape leaves soaked in pear liqueur. Afterwards, an affineur looks after each individual wheel for up to 11 months.

At that age, Rogue River Blue’s texture becomes fudgy and rich and its aroma is reminiscent of pear eau-de-vie. Be prepared for an explosion of flavour ranging from pear brandy to truffle with notes of toffee, blackberry, vanilla, hazelnut, chocolate and bacon.   

Whilst this cheese is good enough to eat on its own, you can also enjoy it with a range of beverages. Serve with a dark Belgian Ale or a glass of Scotch Whisky. This blue will also pair beautifully with a Viognier, Gewürztraminer or Sauternes. 

Humboldt Fog

Next, we have the Original American Original®, Humboldt Fog. This soft white mould goat cheese originates from Humboldt County, California. And it gets its name from the morning fog that frequently rolls in from the Pacific Ocean to the Humboldt County coast. Cypress Grove make their signature cheese using the finest local goat milk and microbial rennet. 

Over the last decade, its popularity has grown and it is widely regarded as one of the finest examples of American artisanal cheesemaking. Without a doubt, Humboldt Fog is instantly recognisable thanks to its delicate white mould rind, pristine white paste and distinctive layer of ash running through its centre. And it also nails all the flavour notes with a touch of cream and tang! 

Humboldt Fog is often served as a table cheese or used in a variety of dishes, including salads, sandwiches, and appetizers. It is also commonly paired with a glass of sparkling wine such as Champagne or Prosecco. But you can also pair it with a light Pinot Noir, a Californian Pilsner or a crisp Cider. 

Avonlea Clothbound Cheddar

COWS Creamery is located in Charlottetown on Canada’s Prince Edward Island. Creamery owner, Scott Linkletter was inspired to make a Cheddar-style cheese after a visit to the Orkney Islands, north of Scotland. Produced using a Cheddar recipe that Linkletter discovered on that trip and microbial rennet, Avonlea expresses the salt air and iron-rich soils of Prince Edward Island.   

With its caramel rind and firm paste, this fudgy Cheddar exhibits a texture that’s amazingly smooth for a clothbound. Moreover, its aromas are mild and minerally with notes of butterscotch and caramel sauce.

Not the least bit bitter, Avonlea’s flavour is sweet and well-rounded with background aromas of tomato and peanut butter. Finally, it leaves an aftertaste that is sweet and milky with notes of brown butter and a tangy bite.  

Actually, the warmer this cheese gets, the more savoury it becomes. Hence, you will want to serve Avonlea at room temperature alongside a Pinot Noir or Gewürztraminer, or grate it into a grilled cheese sandwich. 

Microbial rennet FAQs

Let’s finish up our guide to microbial rennet with some of your most commonly asked questions. 

Where can I buy microbial rennet from?

Just like other forms of rennet, you can buy microbial rennet from online cheesemaking suppliers (e.g., New England Cheesemaking Supply Company and Little Green Cheese). 

What are the advantages of using microbial rennet?

Microbial rennet is considered to be more consistent and reliable in its coagulating properties than animal and plant rennet. 

How does microbial rennet affect the flavour of cheese?

Actually, the flavour of cheeses made using microbial rennet compare quite favourably with ones made using animal rennet. Thanks to the advances in FPC technology, rennet companies have been able to produce forms of chymosin which very closely mimic the original animal-derived ones. 

Conclusion: microbial rennet brings consistency and scale

Thank you for reading our post on microbial rennet. As you can see, it is an area of cheesemaking that has significantly evolved over the last couple of decades. Nowadays, rennet like FPC have become the most popular form in New World cheese markets such as the USA and Australia. And the main reason for that is their consistency and cost. 

Have you tried making cheese using microbial rennet? I’d love to hear about your experience. Which rennet did you use? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Genetically Modified Microbial Rennet: Commercial Cheesemaking appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to rennet in cheesemaking → 

What is rennet?

Let’s get this under way with some basics about rennet. To make cheese, you need to coagulate milk. And the ingredient most commonly used to coagulate milk is rennet. Traditionally, cheesemakers would use an enzyme called chymosin as their rennet. 

As for the actual word itself, rennet is believed to be derived from the Old English word rynet, which means “cause to run together”. This is most probably a reference to how it makes milk run or curdle. Furthermore, chymosin is also known as rennin due to its use as rennet. 

Nowadays, the most common types of rennet used to make cheese are animal, plant-based and microbial. You can read more about microbial rennet in our comprehensive guide here.

Animal rennet: an ethical dilemma

The use of animal-derived rennet in cheesemaking has raised ethical concerns due to the potential mistreatment of animals involved in its production. Animal rennet is typically obtained from the stomachs of young mammals, such as calves or lambs. And some animal rights advocates argue that the practices used to obtain the rennet can be cruel and inhumane. 

Moreover, there is also the issue of overconsumption of animal-derived products, leading to the depletion of natural resources, environmental degradation, and the overuse of land and water for animal agriculture.

Some argue that the production of animal rennet contributes to the environmental impact of animal agriculture, including deforestation, greenhouse gas emissions, and water pollution. 

In response to these ethical concerns, many cheesemakers have started to use alternative sources of rennet, such as microbial or plant-based rennet. These alternatives are considered more sustainable and ethical, as they do not rely on animal products and do not contribute to the environmental impact of animal agriculture. 

You can read more about the ethics of animal rennet and what is being done to make it more sustainable by clicking here.

Advantages of using plant-based rennet

Plant-based rennet has several advantages over animal rennet, including the following. Firstly, plant-based rennet is suitable for vegetarians and those who avoid animal-derived products and genetically modified organisms (GMOs).

Furthermore, this type of coagulant is often made from sustainable plant sources and does not require the use of animal products. 

The plants that we can extract rennet from are widely available. And their farming is less cost-intensive than animal farming and the lab methods used to extract microbial rennet. As a result, plant-based rennet tends to be less expensive than alternative forms. 

Considerations when using plant-based rennet

When using plant rennet in cheesemaking, it is important to note that it may produce a slightly different flavour profile compared to animal-derived rennet. Also, thistle rennet can result in a softer curd compared to animal-derived rennet, which may affect the texture and quality of the final cheese product.

However, many cheesemakers prefer the unique flavour profile and texture produced by vegetable rennet, and consider it a high-quality alternative to traditional rennet. 

It’s also important to note that certain plant-based rennet can be challenging to source in many countries. Cheesemakers who wish to use such rennet may need to special order it from a supplier. Additionally, it is important to ensure that the plant used to make the rennet is sourced from sustainable and ethically managed crops. 

Types of plant-based rennet

Plant-based rennet is a type of rennet made from plants that produce chymosin-like enzymes. There are several types of plants that can be used to produce rennet, including: 

1. Cardoon Thistle

Cardoon Thistle, also known as the Artichoke Thistle, is a species of thistle in the sunflower family. It is native to the Mediterranean region but is widely cultivated in other parts of the world as a food crop and an ornamental plant. Cardoon Thistle is a large, perennial plant that can grow up to six feet tall, with large, deeply lobed leaves and large, purple, thistle-like flowers. 

The rennet-like enzymes found in Cardoon Thistle are produced in the plant’s flower. To extract the rennet, the flower is harvested, chopped, and soaked in water to release the enzymes. The solution is then strained and concentrated. The resulting solution is purified to remove any impurities and is then formulated into a rennet solution or powder that can be used for cheesemaking. 

Cheesemakers in some parts of Spain (e.g., Extremadura) favour using Cardoon Thistle rennet in their cheeses. Unsurprisingly, the most popular milks used in those areas are often goat and sheep. And thistle rennet works best with those milks. 

2. Nettle

Nettle (Urtica dioica) is a genus of herbaceous plants in the nettle family, native to many regions of the world, including Europe, Asia, and North America. The plant is known for its stinging hairs, but the young shoots and leaves of the plant can be used to produce a rennet-like enzyme for cheesemaking. 

The process for producing Nettle rennet is similar to that for other plant-based rennet. Since the enzymes are found in the young shoots and leaves, you will start by harvesting those plant parts. To release the enzymes, you will need to soak them in water and strain the solution produced.

Finally, you concentrate and purify this solution before formulating it into a liquid or dry rennet form. 

3. Fig

The Fig tree (Ficus carica) is a deciduous tree or shrub that is native to the Mediterranean region and western Asia, but is now widely cultivated throughout the world.

Fig trees are known for their sweet, juicy fruit, which is used in a variety of food and beverage applications, including fresh eating, cooking, and preserving. Besides, the Fig tree produces a latex-like substance, known as fig juice, that contains rennet-like enzymes. 

To extract the rennet from fig trees, you start by harvesting the juice and concentrating it. This is typically done by straining the juice, boiling it, and then skimming off the solid residue that forms. Finally, in a similar manner to the first two plants we’ve mentioned, you purify the liquid and formulate it into a rennet solution or powder. 

4. Dried Caper Leaf

Next, we have the caper plant (Capparis spinosa). This shrub is native to the Mediterranean region and parts of Asia. And it is best known for its edible flower buds, which are harvested before they bloom and are used as a flavourful ingredient in a variety of dishes, especially in Mediterranean and Middle Eastern cuisine. 

The process for producing caper leaf rennet is similar to that for other plant-based rennet. Firstly, you need to crush the dried leaves of the caper plant and soak them in water. As a result, the leaves release a chymosin-like enzyme into the solution which you can strain and concentrate.

Once again, you complete the process by purifying the mixture and formulate it into a usable form for cheesemaking. 

5. Ashwagandha

Ashwagandha (Withania somnifera) is a plant native to India and North Africa that has been used for thousands of years in traditional Ayurvedic medicine. For generations, locals have used the root and berry of this plant for medicinal purposes. Moreover, the root of Ashwagandha produces a rennet-like enzyme which can be used in cheesemaking. 

To produce Ashwagandha rennet, the roots of the plant are harvested, dried and ground into a powder. Next, you will have to mix this powder with water to release the enzymes. Then, as always, you will strain, concentrate and purify the liquid.

Finally, you can use this pure liquid rennet as is to make cheese or you can dehydrate it into powder form. 

6. Galium

Galium, also known as bedstraw or cleavers, is a genus of annual and perennial herbs in the Rubiaceae family. The plants are characterized by their small white or yellow flowers and their slender, whorled leaves. Overall, there are more than 400 species of Galium found throughout the world. And many of them have been used for medicinal purposes for centuries. 

The process for producing bedstraw rennet is similar to that for other plant-based rennet. The dried leaves or stems of the bedstraw plant are crushed and soaked in water to release the enzymes. And you concentrate and purify the solution before formulating it into a usable form. 

7. Ground Ivy

Our final example of plants producing rennet is Ground Ivy (Glechoma hederacea). Also known as Creeping Charlie or Gill-over-the-Ground, this is a species of perennial herb in the mint family. It is native to Europe and Asia and is widely distributed in temperate regions throughout the world.

Ground Ivy is known for its distinctive, scalloped leaves and its small, blue-violet flowers, which bloom in the spring and early summer.  

The process for producing Ground Ivy rennet is similar to that for other plant-based rennet. Firstly, you harvest its leaves before drying, crushing and soaking them in water. This releases the chymosin-like enzymes into a liquid medium which is strained and concentrated. As always, the final step is to formulate the concentrated solution into a form that can be used to make cheese. 

Examples of cheeses made using plant-based rennet

There are some amazing traditional and modern cheeses made around the world using plant-based rennet. And the most amazing part is that they are made this way because it produces the best quality cheese using local ingredients. Let’s have a look at three of the best. 

Want to see more vegetarian cheeses? Click here for our best 13 cheeses!

Torta del Casar

Without a doubt, Torta del Casar is one of Spain’s most popular soft cheeses. According to Spanish legends, shepherds who originally made this sheep’s milk cheese realised that its interior would be almost liquid when the cheese ripens. As a result, the middle of the cheese would sink. Hence, the shepherds used the word atortado (meaning cake-shaped) when referring to this particular cheese. Since it is made using cardoon thistle, Torta del Casar is a vegetarian friendly-cheese.  

With a light and thin semi-hard rind, the cheese’s main feature is its decadently creamy texture. At optimal ripeness, the insides of Torta del Casar have been known to pour out from any crack in the rind. With its characteristic aroma and intense and well-developed taste, this wonderful sheep’s milk cheese will melt in your mouth. The more refined palates among you might detect the slightest touch of bitterness that is imparted by the Cardoon Thistle.  

The best way to enjoy this decadent cheese is to bring it to room temperature, and use a sharp knife to open the top of the rind. Then, you can spread the oozy insides on fresh or lightly toasted bread. 

Azeitão

Next, we have another soft sheep’s milk cheese. Indeed, Azeitão is a soft raw milk cheese that is made by select farmhouse dairies in the Arrábida Mountains of southern Portugal. Local cheesemakers coagulate the milk using a vegetable rennet that is derived from the stamens of the Cardoon Thistle flower. 

Azeitão’s texture is smooth and velvety when ripe, becoming harder and drier as the cheese ages. Its rind is a rust-brown colour, and is occasionally dotted with patches of white mould. The interior paste is ivory-white and oozes at room temperature. Finally, the cheese’s aroma can be fairly pungent and sheepy. Because of the Cardoon Thistle rennet, Azeitão tends to develop a slightly sour taste with a touch of bitterness. Overall, this balances well the sweetness of the sheep’s milk and the herbaceous and vegetal notes in the cheese.  

Due to Azeitão’s robust flavour and aroma, it is best paired with more moderate flavours. Sweet white wines from the same region or medium-bodied red wines with low tannin levels will work wonders. 

Cashel Blue

Our final cheese on the list is Ireland’s Cashel Blue. Cashel Blue is a cow’s milk blue cheese made by Cashel Farmhouse Cheesemakers in County Tipperary, Ireland. It was the first cheese that Jane & Louis Grubb made when they established the artisanal dairy in 1984.

Actually, the name of the cheese comes from the Rock of Cashel. And legend has it that it was here that Saint Patrick began the conversion of the Irish to Christianity.   

Made with pasteurised cow’s milk and thistle rennet, the wheels of cheese are then matured for up to six months. At two months, the cheese is firm and creamy near the edge with a subtle tanginess. However, it truly comes into its own at three months when its texture breaks down and its flavour is richer and fuller with a touch of spice. Its paste is buttery yellow and the blue mould appears as marbling throughout and also on the rind.  

Enjoy this stellar Irish blue with green grapes and pears. And you can wash it all down with a fresh IPA or a glass of Chimay.  

Plant-based rennet FAQ

Let’s finish up our guide to plant-based rennet with some of your most commonly asked questions. 

How do I know if my cheese was made with plant rennet?

Unfortunately, food authorities around the world do not require cheesemakers to identify the rennet they use on their product labels. Having said that, most producers using vegetable or microbial rennet will often highlight that on their products. If you are unsure whether a particular cheese is vegetarian-friendly, we recommend contacting the manufacturer to find out. 

Is vegetable rennet same as plant-based rennet?

The short answer here is no. Unfortunately, many companies also label microbial rennet and Fermentation Produced Chymosin (FPC) as vegetable rennet. The latter can be derived from animal RNA and may not be suitable for some traditional vegetarians. 

Can I make my own plant-based rennet?

Technically, yes you can. But we wouldn’t recommend it because the concentrating and purification steps can be quite challenging. And you could potentially waste a lot of milk if your rennet does not perform. 

How much plant-based rennet do I need to use?

There are multiple brands of vegetable rennet available and each one will have different concentrations of enzymes. Hence, it is critical that you follow the manufacturer’s instructions for use. 

Conclusion: plant-based rennet is ethical and sustainable

Thank you for reading our post on plant-based rennet. As you can see, there are a large number of plants that produce chymosin-like enzymes. While Cardoon Thistle is the most popular in Europe, you will definitely find cheeses around the world made using rennet from the other plants.

Have you tried making your own cheese using plant rennet? We would love to hear from you in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Plant-Based Rennet: Making Ethical Cheese appeared first on Cheese Scientist.

SEE ALSO: What are the different types of rennet used in cheesemaking? → 

Why are only some cheeses vegetarian-friendly?

Traditionally, it takes four ingredients to make cheese: milk, culture, salt and rennet. Milk, culture and salt are very clearly vegetarian-friendly (but not necessarily vegan-friendly). So, let’s talk about rennet.  

Rennet is an enzyme that is used to coagulate milk. What does this mean? It turns milk into curds that then develop into the texture that we commonly associate with cheese. Traditionally, rennet has come from animal sources. However, more and more cheeses are now made with plant-based or microbial rennet. Some examples of plant rennet include Cardoon Thistle, Nettle and Fig.

As you’ve undoubtedly guessed, all cheeses made with plant-based rennet are vegetarian-friendly. As for microbial rennet, things are a little bit more complicated.

Types of microbial rennet

There are basically two different types of microbial rennet that are used in cheesemaking. Namely, natural microbial rennet and genetically-modified microbial rennet. You can read more about them in our complete guide to microbial rennet here.

As you will see, the vegetarian community is divided on whether cheeses made using GMO rennet are vegetarian-friendly or not. So, for the purpose of our list, we are going to focus on cheeses made with plant-based rennet. And even some that are made without using any rennet!

Best vegetarian-friendly cheeses

1 Torta del Casar

Without a doubt, Torta del Casar is one of Spain’s most popular soft cheeses. Since it is made using Cardoon Thistle, Torta del Casar is a vegetarian friendly-cheese. With a light and thin semi-hard rind, the cheese’s main feature is its decadently creamy texture.

At optimal ripeness, the insides of Torta del Casar have been known to pour out from any crack in the rind. The more refined palates among you might detect the slightest touch of bitterness that is imparted by the Cardoon Thistle.  

The best way to enjoy this decadent cheese is to bring it to room temperature, and use a sharp knife to open the top of the rind. Then, you can spread the oozy insides on fresh or lightly toasted bread.

2 Cashel Blue

Our second cheese on the list is Ireland’s Cashel Blue. Cashel Blue is a cow’s milk blue cheese made by Cashel Farmhouse Cheesemakers in County Tipperary, Ireland. Made with pasteurised cow’s milk and thistle rennet, the wheels of cheese are then matured for up to six months.

At two months, Cashel Blue is firm and creamy near the edge with a subtle tanginess. However, it truly comes into its own at three months when its texture breaks down and its flavour is richer and fuller with a touch of spice. Its paste is buttery yellow and the blue mould appears as marbling throughout and also on the rind.  

Enjoy this stellar Irish blue with green grapes and pears. And you can wash it all down with a fresh IPA or a glass of Chimay.  

3 Azeitão

Next, we have another soft sheep’s milk cheese. Indeed, Azeitão is a soft raw milk cheese that is made by select farmhouse dairies in the Arrábida Mountains of southern Portugal. Local cheesemakers coagulate the milk using a vegetable rennet that is derived from the stamens of the Cardoon Thistle flower. 

Azeitão’s texture is smooth and velvety when ripe, becoming harder and drier as the cheese ages. The interior paste is ivory-white and oozes at room temperature. Because of the Cardoon Thistle rennet, Azeitão tends to develop a slightly sour taste with a touch of bitterness. Overall, this balances well the sweetness of the sheep’s milk and the herbaceous and vegetal notes in the cheese.  

Due to Azeitão’s robust flavour and aroma, it is best paired with more moderate flavours. Sweet white wines from the same region or medium-bodied red wines with low tannin levels will work wonders. 

4 Sinodun Hill

The first goat milk cheese on our list is the UK’s Sinodun Hill. This gorgeous pyramid-shaped soft white mould cheese hails from Oxfordshire, England. Unsurprisingly, it gets its named from Sinodun Hill, a hill near the farm that is said to be one of the most important sites for fortifications in the UK.

At their Earth Trust Farm, Norton & Yarrow hand-make Sinodun Hill using fresh milk, thistle rennet and a small amount of culture. Then, a master affineur gently matures each little pyramid for up to 21 days. At that age, the cheese develops a thin wrinkly rind with the occasional dusting of blue. As for the flavour, you can expect an explosion of citrus, almond and red fruit.

Without a doubt, Sinodun Hill is complex enough to be served as a table cheese. Moreover, its aroma and flavour will pair beautifully with a range of ciders and medium-bodied red wines.

5 Serra da Estrela

At number 5, we have another Portuguese cheese. Serra da Estrela cheese is a traditional cheese made from sheep’s milk (yes, another one!). The cheese gets its name from the Serra da Estrela mountain range in central Portugal, where it has been made for centuries.

To this day, local artisans make Serra da Estrela  using traditional methods, fresh sheep milk and thistle rennet. Afterwards, they age each little cheese for a minimum of 60 days, brushing and turning regularly. At this point, the cheese develops a yellow semi-firm rind wrapped around an oozy paste.

Without a doubt, Serra da Estrela cheese is known for its strong, nutty flavour and dense, creamy paste. The best way to enjoy this vegetarian cheese is to cut off the top of the rind and dip in with a spoon. If you’re feeling a little bit more sophisticated, you can spread it on a crunchy baguette.

6 Cottage Cheese

Cottage cheese is a type of fresh cheese made from the curds of cow’s milk. It is known for its creamy and lumpy texture, as well as its mild, slightly tangy flavour.

You can make Cottage cheese by heating milk, adding an acid such as vinegar or lemon juice to curdle the milk, and then draining the curds. Afterwards, you rinse the remaining curds, drain again, and combine with a small amount of cream to create the desired texture.

This rennet-free cheese is a versatile ingredient that can be eaten as a snack, used in recipes, or added to smoothies. Moreover, it is also a popular choice for people following a healthy diet, as it is low in fat and high in protein.

7 Ricotta

Ricotta is a fluffy white whey cheese that originates from Italy. Traditionally, it is made from the whey that is left over from making other cheeses. It gets its name from the Italian word for “recooked”. 

The first step in making Ricotta is to separate the whey from the curds in your milk. Indeed, this is the “first cooking” and you to this by heating the milk. This will form the curds which can be drained to make other types of cheese. Once you have the whey, you warm it up again (“second cooking”) and add an acid such as vinegar or lemon juice to coagulate the whey. This time around, the curds that form are your Ricotta.

So, just like Cottage Cheese above, Ricotta is rennet-free and suitable for all vegetarians. A quality Ricotta will be creamy white in appearance and has a slightly sweet flavour. It is a great addition to many recipes such as pizza and lasagne. Having said that, a high quality Ricotta can be enjoyed as is on a cheese board or spread on bread.

8 Rogue River Blue

In October 2019, Rogue River Blue became the first American cheese to be named World Champion Cheese at the World Cheese Awards in Italy. This unique blue cheese is seasonally made by Rogue Creamery in Oregon using only their finest milk. Moreover, Rogue River Blue (and all of Rogue Creamery’s other cheeses) is rBST (Recombinant somatotropin), rBGH (Recombinant bovine growth hormone), antibiotic free and gluten free.  

Once the curd has been set using microbial rennet, the cheesemaker covers each wheel of cheese in spring-harvested Syrah grape leaves soaked in pear liqueur. Afterwards, an affineur looks after each individual wheel for up to 11 months.

At that age, Rogue River Blue’s texture becomes fudgy and rich and its aroma is reminiscent of pear eau-de-vie. Be prepared for an explosion of flavour ranging from pear brandy to truffle with notes of toffee, blackberry, vanilla, hazelnut, chocolate and bacon.   

Whilst this cheese is good enough to eat on its own, you can also enjoy it with a range of beverages. Serve with a dark Belgian Ale or a glass of Scotch Whisky. This blue will also pair beautifully with a Viognier, Gewürztraminer or Sauternes. 

9 Brabander Goat Gouda

Brabander is a goat’s milk Gouda that originates from Brabant in South Holland. Local cheesemakers use pasteurised milk from Saanen goats and microbial rennet to make this delicious cheese. Afterwards, Fromagerie L’Amuse’s Betty Koster selects the best wheels of Brabander from the producer to mature at their cheese cellar in Amsterdam. 

After nine months of maturation, it develops a dense paste with delectable crunchy crystals. And its flavour has only the subtlest of goat quality. Instead, it demonstrates a caramel-like sweetness with a creamy, butterscotch finish. 

Unsurprisingly, Brabander is fun and easy to pair. It’s delicious alongside a cherry Lambic beer. Keeping to the cherry theme, you can serve this incredible goat Gouda on a platter with cherry paste, cherry mustard or even fresh cherries. Finally, wash it all down with a smooth red wine with cherry notes such as Barbera or Tempranillo. 

10 Humboldt Fog

Next, we have the Original American Original®, Humboldt Fog. This soft white mould goat cheese originates from Humboldt County, California. And it gets its name from the morning fog that frequently rolls in from the Pacific Ocean to the Humboldt County coast. Cypress Grove make their signature cheese using the finest local goat milk and microbial rennet. 

Over the last decade, its popularity has grown and it is widely regarded as one of the finest examples of American artisanal cheesemaking. Without a doubt, Humboldt Fog is instantly recognisable thanks to its delicate white mould rind, pristine white paste and distinctive layer of ash running through its centre. And it also nails all the flavour notes with a touch of cream and tang! 

Humboldt Fog is often served as a table cheese or used in a variety of dishes, including salads, sandwiches, and appetizers. It is also commonly paired with a glass of sparkling wine such as Champagne or Prosecco. But you can also pair it with a light Pinot Noir, a Californian Pilsner or a crisp Cider. 

11 Shropshire Blue

The third blue cheese on our list is Shropshire Blue. This relatively young British blue cheese finds its origins in Inverness, Scotland, in the 1970’s. Andy Williamson, its inventor, initially named it Inverness-shire Blue.

However, he soon realised that the name was a mouthful and that it was affecting the popularity of his cheese. Hence, he changed the name to Shropshire Blue even through the cheese has no relation to the county of Shropshire. 

Presently, local cheesemakers in Nottinghamshire use pasteurised cow’s milk and microbial rennet to make truckles of Shropshire Blue. At 6-8 weeks, the cheese develops a rust-coloured natural rind and a bright orange paste. It has a smooth, semi-soft texture and is delicately sweet on the palate.

Our recommendation is to serve Shropshire Blue at room temperature with honey and walnuts. It also pairs well with an English Brown Ale or a fortified wine like Port. 

12 Avonlea Clothbound Cheddar

COWS Creamery is located in Charlottetown on Canada’s Prince Edward Island. Creamery owner, Scott Linkletter was inspired to make a Cheddar-style cheese after a visit to the Orkney Islands, north of Scotland. Produced using a Cheddar recipe that Linkletter discovered on that trip and microbial rennet, Avonlea expresses the salt air and iron-rich soils of Prince Edward Island.  

With its caramel rind and firm paste, this fudgy Cheddar exhibits a texture that’s amazingly smooth for a clothbound. Moreover, its aromas are mild and minerally with notes of butterscotch and caramel sauce.

Not the least bit bitter, Avonlea’s flavour is sweet and well-rounded with background aromas of tomato and peanut butter. Finally, it leaves an aftertaste that is sweet and milky with notes of brown butter and a tangy bite.

Actually, the warmer this cheese gets, the more savoury it becomes. Hence, you will want to serve Avonlea at room temperature alongside a Pinot Noir or Gewürztraminer, or grate it into a grilled cheese sandwich.

13 Wyfe of Bath

We might just have kept the best cheese for last today. Wyfe of Bath is a playful pressed cheese made by Bath Soft Cheese in Somerset, England. Chaucer’s Canterbury Tales provided the inspiration for the name of this cheese. One of the novel’s characters, the Wife of Bath, was similarly deviant.

Using a recipe loosely inspired by Gouda, the cheesemaker adds microbial rennet to pasteurised cow’s milk. Afterwards, they place the resulting curds in cloth-lined baskets. Indeed, this method gives the semi-hard cheese its unique shape and textured rind.  

At 10 weeks, Wyfe of Bath has a slightly elastic texture with tiny eyes and smells of meadows and buttercups. On the palate, the Wyfe of Bath is savoury, creamy and nutty. You can pair this beautiful cheese with grapes or pear and wash it all down with a glass of Merlot or Minervois.

So many options for vegetarians

We hope that you enjoyed reading our list of the best vegetarian cheeses. As you can see, there are no French or Italian cheeses on the list. Unfortunately for vegetarians, most of the best cheeses from those two countries are still made to this day using traditional methods, and animal rennet. 

Did we miss any of your favourites? Drop us a comment below and we can let you know whether your favourite cheese is vegetarian or not.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 13 Best Vegetarian Cheeses (Confirmed By Manufacturers) appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s complete guide to rennet in cheesemaking →

What do you need to make cheese?

Traditionally, it takes four ingredients to make cheese: milk, culture, salt and rennet. Milk, culture and salt are very clearly vegetarian-friendly (but not necessarily vegan-friendly). So, let’s talk about rennet. 

Rennet is an enzyme that is used to coagulate milk. What does this mean? It turns milk into curds that then develop into the texture that we commonly associate with cheese. Traditionally, rennet has come from animal sources. However, more and more cheeses are now made with plant-based rennet. Some examples of such rennet include Cardoon Thistle, Nettle and Fig. 

So, can vegetarians eat cheese?

Well, the short answer to this is: it depends on is the type of rennet used. And how strict the vegetarian is in their beliefs. So, let’s separate cheese into the following three rennet categories.

Animal rennet

Unfortunately, the majority of traditional European cheeses are made using animal rennet. Some examples include cheeses such as Parmigiano Reggiano, Gruyère and Cheddar. Therefore, vegetarians can’t eat those types of cheeses.

Plant-based rennet

For reasons ranging from sustainability to religious beliefs, plant-based rennet is becoming more and more popular around the world. As a matter of fact, there are a number of fantastic cheeses from the Iberian Peninsula that are (and have always been) made with Cardoon Thistle rennet.

Some examples in this category include Torta del Casar (Spain) and Azeitão (Portugal). Of course, those cheeses are all suitable for a vegetarian diet. You can read more about the various plants that can be used to make rennet by clicking here.

Microbial rennet

As for microbial rennet, the situation is a little bit more complicated. The reason for this is because the most commonly used microbial rennet in commercial cheesemaking is actually a genetically modified one called Fermentation Produced Chymosin (FPC). And most forms of FPC are made by splicing the genetic code of animal rennet into bacteria or fungi. Hence, some cheeses made with FPC might not be suitable for strict vegetarians.

Some great examples of cheese that fall in this category include Midnight Moon, Humboldt Fog and Rogue River Blue. Unless you are a vegetarian with very strict practices, these cheeses will all be safe for you to eat.

Conclusion: some cheeses are vegetarian

Thank you for reading our post on vegetarian cheeses. As you can see, it comes down to the rennet used in cheesemaking. Do you want to know whether your favourite cheese is vegetarian-friendly? Drop me a comment below.

You can read more about the best vegetarian-friendly commercial cheeses by clicking here.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Can Vegetarians Eat Cheese? (Why Rennet Matters) appeared first on Cheese Scientist.

Whether you’re a commercial or home cheesemaker, you will need four basic ingredients to make cheese: milk, salt, culture and rennet. Most of you will be familiar with the first three. Let’s talk about the fourth one.

Read on to learn about the history of rennet in cheesemaking and discover the different types of rennet you can use to make cheese. 

SEE ALSO: The four essential ingredients you need to make cheese → 

What is rennet?

Let’s get this under way with some basics. To make cheese, you need to coagulate milk. And the ingredient most commonly used to coagulate milk is rennet. Traditionally, cheesemakers would use an enzyme called chymosin as their rennet. 

As for the actual word itself, rennet is believed to be derived from the Old English word rynet, which means “cause to run together”. This is most probably a reference to how it makes milk run or curdle. Furthermore, chymosin is also known as rennin due to its use as rennet. 

Where does chymosin come from?

In the old cheese world, the most common source of chymosin was the fourth stomach (abomasum) of a young ruminant animal. But the abomasum is not the only source of chymosin. Indeed, chymosin can also be derived from microbial sources. And the enzymes cyprosin and cardosin, which have a similar coagulant effect, can come from plant-based sources. We’ll get back to that a little bit later. 

How does rennet work?

In simple terms, rennet works by breaking down the casein protein chains in milk into smaller protein fragments. As a result, this creates a coagulated mass (the curd) and leaves behind a liquid portion (the whey). The curd contains most of the casein protein and fat from the milk. On the other hand, the whey is rich in whey protein, lactose and other minerals. 

While the majority of cheeses are made using the curd (e.g., Cheddar, Gouda and Parmigiano Reggiano), there are still a number of very popular cheeses that can be made with whey. Without a doubt, the most famous example is Ricotta. 

The type and amount of rennet used, as well as the acidity of the milk and the temperature of the cheesemaking environment, all play a role in determining the final texture and flavour of the cheese. By controlling these factors, cheesemakers can produce a wide variety of cheeses with a range of textures, flavours, and aromas. 

The evolution of rennet

Actually, the use of rennet in cheesemaking dates back thousands of years, with evidence of cheesemaking found in ancient civilizations such as the Egyptians and Greeks. In traditional cheesemaking practices, artisans and farmers used either animal (e.g., calf) or plant-based (e.g., cardoon thistle) rennet to make their cheese. 

As cheesemaking became more industrialised, rennet began to be produced through microbial fermentation, allowing for a more consistent and scalable supply. Today, rennet can be derived from animal, plant or microbial sources, with some cheesemakers opting for non-animal rennet for ethical or religious reasons. 

Overall, rennet remains a crucial component in the cheesemaking process and has played a significant role in the history and evolution of cheese production. Now, let’s take a closer look at the different types of rennet. 

Different types of rennet

As we’ve mentioned above, the rennet used in cheesemaking can come from various sources.  

Animal rennet

Animal rennet is the most common traditional source of the enzymes used in cheesemaking. And it is typically derived from the stomachs of young ruminants. The abomasum is the fourth and final compartment of a ruminant animal’s stomach, and is considered its true or “natural” stomach. 

In ruminants, such as cows, goats, and sheep, the abomasum is responsible for secreting digestive enzymes and acids to break down food and prepare it for absorption into the animal’s bloodstream. Although animal rennet is effective, it raises ethical and environmental concerns, as well as being unsuitable for use in vegetarian cheesemaking. 

Plant-based rennet

Also, certain plants can provide alternative sources of the enzymes used in cheesemaking. Some great examples are Cardoon Thistle, Fig, or Caper leaves. As a matter of fact, cheesemakers in the Iberian Peninsula and other parts of Europe have been using plant-based rennet for generations. 

Presently, they are becoming more popular as a vegetarian alternative to traditional animal-derived rennet. However, the quality and consistency of plant-based rennet can vary and they may not be as effective as animal-derived rennet, so it is important to use caution and seek advice from a cheesemaking expert before using plant-based rennet. 

You can read more about plant-based rennet in our comprehensive guide here.

Microbial rennet

Moulds such as Rhizomucor miehei can produce proteolytic enzymes, which are then concentrated and purified in a fermenter to eliminate contaminants. The traditional belief was that these coagulants caused bitterness and reduced cheese yield, especially with long-term ageing.

However, advancements in microbial coagulants, due to better characterization and purification of secondary enzymes, have resulted in the production of high-quality cheeses using microbial rennet.  

Genetically-modified (GMO) rennet

The fourth and final type of rennet is actually the most commonly used coagulant in modern cheesemaking. Indeed, about 90% of commercial cheeses produced in the USA use a GMO rennet called Fermentation Produced Chymosin (FPC). Overall, the main reason for this is that GMO FPC rennet produces the most consistent and highest yield of cheese from milk. 

To make GMO rennet, lab scientists isolate the chymosin-producing gene (RNA) in animal rennet and transpose it into bacteria or fungi. Different companies use genes from different sources and put them in different bacteria. As a result, some (but not all) FPC is suitable for vegetarians. 

You can read more about GMO microbial rennet in our complete guide here.

Where can I buy rennet from?

Rennet can be purchased from several sources, including: 

Specialty cheesemaking stores

These stores specialise in supplying equipment, ingredients, and supplies for cheesemaking and typically carry a variety of rennet options. Some examples include New England Cheesemaking Supply Company and Little Green Cheese. 

Online retailers

Online retailers, such as Amazon, offer a wide selection of rennet products for home cheesemakers and commercial cheesemakers. 

Local dairy supply stores

Some local dairy supply stores may carry rennet products and can be a good source for home cheesemakers in need of smaller quantities. 

Direct from manufacturers

Some rennet manufacturers sell directly to cheese-makers and may offer a variety of rennet products in bulk or smaller quantities. 

Which type of rennet should I use?

The type of rennet used in cheesemaking can have a significant impact on the flavour, texture, and coagulation properties of the cheese. When choosing which type of rennet to use, consider the following factors: 

Cheese type

Different types of cheese may require different types of rennet, so it is important to choose the appropriate rennet for the desired cheese. For example, traditional, animal-derived rennet may be best suited for traditional, pressed cheeses such as Cheddar, while microbial or plant-based rennet may be best suited for softer, unripened cheeses like Mozzarella and Feta. 

Personal preferences

Some people prefer to avoid animal-derived rennet for ethical or religious reasons and may choose to use microbial or plant-based rennet instead. 

Flavour

Different types of rennet can have different effects on the flavour of the cheese. For example, animal-derived rennet may result in a stronger, tangier flavour, while plant-based rennet may result in a subtle bitterness. 

Cheesemaking style

Finally, the type of rennet used may also depend on the cheesemaking style. For example, commercial cheesemakers may prefer to use FPC rennet for its consistent and reliable results. On the other hand, traditional cheesemakers may prefer animal-derived rennet for its traditional flavour and coagulation properties. 

Liquid vs dry rennet

Liquid rennet and powder rennet are two forms of rennet that are used in cheesemaking. The main difference between the two forms is their composition and method of preparation. 

Liquid rennet

Liquid rennet is a solution that contains rennet enzymes suspended in a liquid medium, such as water or whey. Furthermore, this type of rennet is ready to use and can be added directly to the milk without any further preparation. Because of this, it is generally preferred by home cheesemakers. Indeed, liquid rennet is easy to measure and use. 

Dry rennet

Dry rennet (powder or tablet) is a form of rennet that has been dried and processed into a powder form. It must be rehydrated before use, typically by dissolving it in a small amount of unchlorinated water. Powder rennet has a longer shelf-life than liquid rennet, making it a good option for commercial cheesemakers, but it can be more difficult to measure and use than liquid rennet. 

Both forms of rennet can produce similar results in cheesemaking, but the specific type of rennet that is best suited for a particular cheesemaking project will depend on personal preferences and the desired outcome in terms of flavour, texture, and coagulation properties. 

How should I store my rennet?

The storage conditions for rennet will vary depending on the form of rennet (liquid or dry) and the manufacturer’s instructions. Here are some general guidelines for storing rennet: 

Storing liquid rennet

Liquid rennet should be stored in the refrigerator and should be used within the expiration date printed on the packaging. If stored properly, liquid rennet can have a shelf-life of several months. 

Storing dry rennet

Powder rennet should be stored in a cool, dry place, away from light and moisture. The packaging should specify the shelf-life of the rennet, which can be several years if stored properly. Be sure to read the manufacturer’s instructions because storage recommendations can vary from one brand to another. 

Regardless of the form of rennet, it is important to keep rennet away from heat and moisture, as these can degrade the rennet enzymes and reduce their effectiveness. Also, it’s important to use clean utensils when measuring and handling rennet to avoid contamination. If you’re unsure about the storage conditions for your particular type of rennet, refer to the manufacturer’s instructions or contact the manufacturer for more information. 

How long can I keep my rennet for?

The shelf-life of rennet depends on the type of rennet and the storage conditions. Here are some general guidelines: 

Liquid rennet shelf-life

Liquid rennet should be used within the expiration date printed on the packaging, which is typically several months. Proper storage in the refrigerator is important to maintain the potency of the rennet enzymes. 

Powder rennet shelf-life

Powder rennet can have a longer shelf-life, ranging from several years to several decades, depending on the manufacturer and the storage conditions. Proper storage in a cool, dry place, away from light and moisture, is important to maintain the potency of the rennet enzymes. 

It’s important to note that over time, the potency of the rennet enzymes may decrease, even with proper storage, which can affect the coagulation properties of the rennet and the resulting cheese. If you’re unsure about the shelf-life of your particular type of rennet, refer to the manufacturer’s instructions or contact the manufacturer for more information. 

Examples of cheeses

Animal rennet

Most traditional cheeses throughout Europe are made using calf or goat rennet. Classic examples include West Country Farmhouse Cheddar, Brie de Meaux, Gorgonzola and Gruyère. 

Plant-based rennet

Cheeses in this category include popular Spanish cheeses such as Torta del Casar and Irish blue cheese Cashel Blue. 

Microbial rennet

Modern classics Rogue River Blue and Humboldt Fog are made using microbial rennet. 

Rennet-free

Some alternatives to rennet include acids (e.g., vinegar) or specific cultures. Some great examples of rennet-free cheeses are Cream Cheese, Cottage Cheese and Ricotta.  

Rennet FAQs

Let’s finish up our guide to rennet with some of your most commonly asked questions. 

What does rennet taste like?

Rennet itself does not have a taste or flavour. The purpose of rennet in cheesemaking is to coagulate the milk and form curds. Having said that, the final taste and flavour of a cheese are influenced by many factors such as the type of milk used, the choice of rennet, the starter culture used and other ingredients present in the recipe. 

Is microbial rennet vegetarian?

Yes, some types of microbial rennet are considered vegetarian. Microbial rennet is a type of rennet that is produced by the use of microorganisms such as fungi or bacteria, rather than animal rennet which is derived from the stomachs of young ruminants such as calves, goats, and sheep. 

Does rennet have salt in it?

There is a small amount of salt in most commercial rennet for the purpose of preservation. Because it is present in minute amounts, it does not usually influence the final qualities in the cheese. 

How do you reconstitute dry rennet?

To reconstitute dry rennet, you will need to mix it with a small amount of cool, non-chlorinated water. The exact proportions will depend on the specific type of rennet you are using, so it is important to follow the instructions provided by the manufacturer. 

In general, you will add a small amount of water to the rennet powder, usually 1 to 2 teaspoons, and stir until the powder has completely dissolved. The reconstituted rennet should then be mixed into the milk that you are using to make cheese, again following the instructions provided by the manufacturer. 

Conclusion: rennet is an essential ingredient in cheesemaking

Thank you for reading our post on rennet in cheesemaking. As you can see, we have been using animal and plant rennet for generations. However, more recently, microbial rennet has appeared on the scene. And it is now the dominant form of coagulant used in commercial cheesemaking. What’s your favourite type of rennet to use when making cheese? Let me know in the comments.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Rennet in Cheesemaking: How to Coagulate Milk appeared first on Cheese Scientist.