SEE ALSO: Why some cheeses are suitable for a vegetarian diet while others are not →

Why some cheeses aren’t vegetarian

Not all cheeses are vegetarian due to the use of animal-derived rennet in their production. Rennet is an enzyme traditionally obtained from the stomach lining of young calves, and it helps milk solidify into curds, which then form cheese. Since rennet comes from animals, cheeses made with it aren’t suitable for vegetarians.

Many traditional cheeses, like Parmesan, Gorgonzola and some Cheddars, are often made with animal rennet. This is especially common in European cheeses, where strict regulations require certain types to be made with animal rennet for authenticity.

However, alternatives do exist. Many cheese producers now use microbial or plant-based rennet, which is derived from fungi, bacteria or plants, rather than animals. These alternatives allow vegetarians to enjoy a wider variety of cheeses without compromising their dietary choices.

What makes Paneer vegetarian?

In most cases, Paneer is indeed vegetarian. Unlike many cheeses, it’s produced without animal-derived rennet, a common coagulating agent in cheesemaking. Instead, Paneer is made by curdling milk with acidic ingredients like lemon juice or vinegar. This method avoids animal enzymes, making Paneer suitable for vegetarians.

Of course, because Paneer is made using milk, it is not suitable for vegans.

Are all versions of Paneer vegetarian?

Not all commercial versions of Paneer are guaranteed to be vegetarian. While most Paneer is traditionally made without animal rennet, some commercial producers may use enzymes or additives to speed up the production process, and these might occasionally be animal-derived.

For vegetarians, it’s essential to check labels or look for a vegetarian certification to be certain. Most authentic Indian-made Paneer will be vegetarian, as it aligns with local dietary practices.

However, with packaged or mass-produced Paneer outside of India, there may be variations.

How to make Paneer at home

Of course, if you want to make sure that your Paneer is 100% vegetarian, you can try making it yourself. Here’s a simple recipe you can use.

Ingredients

• 1 litre whole milk
• 2 tablespoons lemon juice or white vinegar
• Cheesecloth or muslin cloth

Instructions

1. Heat the milk: Pour the milk into a large pot and heat it over medium heat until it begins to boil. Stir occasionally to prevent scorching.
2. Add the acid: Once boiling, reduce the heat and slowly add the lemon juice or vinegar. Stir gently until curds start forming and separate from the whey (the liquid part).
3. Strain the curds: Place a cheesecloth over a strainer and pour the curdled mixture through it. Rinse the curds under cold water to remove any acidic taste.
4. Press the Paneer: Gather the cloth around the curds and press gently to remove excess water. Place a heavy object on top to press it further for about 30 minutes.
5. Cut and use: Once firm, remove the Paneer from the cloth, cut into cubes, and use in your favourite recipes.

Alternatives to animal rennet-based cheese

For vegetarians, there are many cheese options besides Paneer that avoid animal rennet. Several popular cheeses use microbial or vegetable-based rennet, making them safe choices for vegetarians. Here are a few:

1. Cheddar: Many Cheddar brands now offer vegetarian versions made with microbial rennet. Look for certified brands like Cabot or Kerrygold, which clearly label their products.
2. Mozzarella: Fresh Mozzarella is often vegetarian-friendly, especially versions labelled as “vegetarian”. Many brands use microbial rennet, making it perfect for pizzas and salads.
3. Halloumi: Originating from Cyprus, Halloumi is a popular grilling cheese. Many commercial Halloumi options use non-animal rennet, but always check the label.
4. Cream Cheese and Cottage Cheese: These soft cheeses typically don’t require rennet at all. Most are vegetarian-friendly by default, though it’s still a good idea to double-check packaging, especially for flavoured varieties.
5. Gouda and Havarti: These semi-soft cheeses are available in vegetarian versions, particularly from brands catering to vegetarian consumers. Varieties labelled “rennet-free” or “vegetarian” ensure no animal enzymes were used.
6. Swiss and Emmental: Many traditional Swiss cheeses are now produced with microbial rennet to meet the demands of vegetarian consumers, making these cheeses ideal for sandwiches and cheese boards.

With the growing demand for vegetarian products, many brands now label their cheeses as vegetarian, allowing consumers to make informed choices. Whether you’re seeking soft, hard or melting cheeses, options are available to enjoy a vegetarian diet without sacrificing flavour.

Conclusion

Paneer is a delicious, protein-rich cheese that’s generally vegetarian-friendly, thanks to its rennet-free production. With its versatile flavour, it fits perfectly into a variety of dishes for those following a vegetarian diet. However, checking labels on commercial versions can help ensure it meets your dietary preferences.

Ready to explore more vegetarian cheese options? Dive into our guide on the best vegetarian cheeses!

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 Is Paneer Vegetarian? (Can All Vegetarians Eat Paneer?) 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.