Frederic Melton
While cheese is often thought of as a vegetarian food, not all cheeses are vegetarian-friendly. Many are made using animal rennet, which is extracted from the stomach lining of ruminant animals, including cows, goats, sheep, and pigs. Rennet is a staple ingredient in cheese-making, acting as a coagulant to help milk solidify. However, some cheese manufacturers have switched to using vegetable-based rennet to cater to vegetarian consumers. This has sparked a debate about taste and ethical concerns, with some traditional cheeses, like Parmigiano-Reggiano, legally requiring animal rennet to bear their name.
| Characteristics | Values |
|---|---|
| What is rennet? | A traditional cheese-making ingredient that serves as a coagulant, helping milk to solidify. |
| Where does rennet come from? | The stomach lining of ruminant animals, usually a young calf. |
| Types of rennet | Animal-based, microbial, chymax, and plant-based. |
| Animal-based rennet sources | Cows, goats, sheep, and pigs. |
| Vegetarian rennet sources | Thistle plants, fungi, yeast, and mold. |
| Animal rennet in cheese | Many traditional cheeses, especially European ones, are made with animal rennet. |
| Vegetarian alternatives | Some cheese companies offer vegetarian options by using vegetable-based rennet. |
| Labeling | Some cheese manufacturers do not specify the type of rennet used, making it challenging for vegetarians to identify animal-based rennet in their cheese. |
| Kosher cheese | Most certified-kosher cheeses are vegetarian, but they can contain animal rennet if the rennet itself is also certified kosher. |
| Taste difference | The average person may not taste a difference between animal and vegetarian rennet, but microbial rennet can cause bitterness in aged cheeses. |
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What You'll Learn
- Animal rennet is a staple ingredient in cheese-making
- Rennet is derived from the stomach lining of ruminant animals
- There are vegetarian rennet options, like thistle rennet
- Some cheeses must contain animal rennet, like Parmigiano-Reggiano
- Some cheese companies don't specify the type of rennet used on labels
Animal rennet is a staple ingredient in cheese-making
The use of animal rennet in cheese-making has been a concern for vegetarians and those with ethical concerns about animal welfare. Some cheese companies have switched to using vegetable-based rennet to cater to vegetarian customers. However, it has been noted that some cheese packaging does not always specify the type of rennet used, making it difficult for consumers to make informed choices. This lack of transparency in ingredient labelling has been a cause for concern among consumers who wish to avoid animal-based products.
European Union law, for instance, mandates that Parmigiano-Reggiano must contain animal rennet to bear its name. Nonetheless, vegetarian versions of Parmesan and other European-style cheeses are available, produced with vegetable-based rennet. Similarly, traditional English Cheddars, often made with animal rennet, now have vegetarian alternatives, and some Spanish and Portuguese sheep's cheeses use vegetarian thistle rennet, offering a distinct briny flavour.
While animal rennet has been the traditional choice for cheese-making, the availability of vegetarian alternatives has prompted a shift towards accommodating vegetarian preferences. However, the absence of clear labelling practices continues to pose challenges for consumers who wish to make informed choices about the cheese they consume. This underscores the importance of shopping at specialised cheese shops or consulting knowledgeable cheesemongers, who can provide detailed information about the cheeses they sell, ensuring consumers can make choices that align with their dietary preferences and ethical values.
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Rennet is derived from the stomach lining of ruminant animals
Rennet is an essential ingredient in the process of making cheese. It is a coagulant that helps milk to solidify. While rennet is now available in different forms, including vegetable-based rennet, some cheese manufacturers still prefer to use animal rennet. Animal rennet is derived from the stomach lining of ruminant animals, typically from the fourth lining of the stomach of a young calf, but also from sheep, goats, and pigs. It is considered a traditional form of rennet, as it has been used for the longest time, particularly in classic old-world cheeses like Parmigiano Reggiano and English Cheddars.
The use of animal rennet in cheese production poses a problem for vegetarians and those concerned about consuming animal products. Some cheese companies have switched to using vegetable-based rennet to cater to vegetarian customers, but a significant number of manufacturers still rely on animal rennet. Unfortunately, not all companies clearly indicate the type of rennet used on their labels, which can lead to consumers unknowingly eating animal rennet.
To ensure that cheese is truly vegetarian, it is advisable to shop at a specialty cheese shop and consult a knowledgeable cheesemonger. They can provide guidance on cheeses made with vegetarian alternatives, such as vegetable rennet from thistle plants or microbial rennet derived from fungus, yeast, or mold. Some supermarkets, like Trader Joe's and Whole Foods, also label the source of rennet in their generic-brand cheeses, making it easier for consumers to make informed choices.
It is worth noting that some traditional cheeses, like AOC (Appellation d'Origine Contrôlée), are unlikely to be made with non-animal-based rennet due to their long-established manufacturing processes. Additionally, according to European Union law, Parmigiano-Reggiano must contain animal rennet to bear its name. However, vegetarian versions of Parmesan and other European-style cheeses are available, produced with vegetarian rennet derived from thistle plants, which impart a distinct briny flavor.
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There are vegetarian rennet options, like thistle rennet
Rennet is a traditional cheese-making ingredient that is extracted from the stomach lining of slaughtered cows, goats, sheep, and pigs. However, there are vegetarian rennet options, like thistle rennet, which is derived from plants in the Compositae family, including purple thistles, globe artichokes, and cardoons. Thistle rennet is commonly used in the Mediterranean and Southern European countries, particularly in Spain and Portugal, where it is used to produce small-scale artisanal cheeses.
Thistle rennet is prepared by grinding the dried stamens of the thistle flower, which are then mixed with warm water to create a brown liquid that can be used as a rennet substitute. This liquid is then added to warmed milk to create cheese. It is important to note that thistle rennet is specifically suited for use with sheep or goat milk, as it can make cow's milk cheese bitter, especially if aged.
When making cheese with thistle rennet, it is crucial to use the appropriate amount. For every gallon of warmed milk, approximately one cup of thistle rennet is required. Additionally, the type of milk used can impact the amount of rennet needed; for example, goat's milk may require less rennet than sheep's milk. Experimentation in small batches is recommended to find the right proportions and strength for the desired outcome.
Thistle rennet offers a vegetarian-friendly alternative to animal rennet, allowing individuals with dietary restrictions or preferences to enjoy cheese. It provides a unique flavour and texture to the final product, contributing to the diverse world of cheesemaking and ensuring that everyone can savour the deliciousness of cheese without compromising their values or dietary choices.
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Some cheeses must contain animal rennet, like Parmigiano-Reggiano
Not all cheese is suitable for vegetarians. Many cheeses are made with animal rennet, which is a traditional cheese-making ingredient. It is extracted from the stomach lining of ruminant animals, usually a young calf, and also from sheep, goats, and pigs. Rennet is a staple ingredient for making cheese because it serves as a coagulant, helping milk to solidify.
Some traditional English Cheddars also contain animal rennet. However, more and more British cheeses are being made and labelled as vegetarian. Similarly, some traditional Spanish and Portuguese sheep's cheeses, including La Serena and Zimbro, use vegetarian thistle rennet.
If you are unsure about the type of rennet used in a cheese, it is best to shop at a cheese shop and ask a knowledgeable cheesemonger. Some cheese companies do not indicate the type of rennet used on the label, but a good cheese shop will mark it on signs beside the cheese.
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Some cheese companies don't specify the type of rennet used on labels
Rennet is a type of coagulant used in cheese-making to separate milk into curds and whey. It is typically derived from the stomach lining of slaughtered cows, goats, sheep, and pigs, though it can also be sourced from plants or fungi. Animal rennet has been used in cheese-making for centuries, while vegetable rennet is a newer technique.
While some cheese companies are transparent about the type of rennet they use, others do not specify this information on their labels. This lack of transparency can be frustrating for consumers, particularly those who have dietary restrictions or preferences. For example, vegetarians and vegans may wish to avoid cheeses made with animal rennet, while some people may prefer to support the more sustainable and ethical production methods associated with vegetable rennet.
There are a few reasons why cheese companies might not specify the type of rennet used on their labels. One reason could be that they are not required to do so by law. In some places, such as the United States, cheese made with genetically modified rennet can be labeled as GMO-free. Additionally, while companies are required to list "rennet" or "enzymes" as an ingredient, they are not required to disclose the source of the rennet (animal, plant, or microbial).
Another reason for the lack of transparency could be that animal rennet is the traditional option and has been used for centuries, so some companies may not feel the need to specify that they are using it. In contrast, companies that use vegetable rennet may be more likely to advertise this information to attract vegetarian, vegan, or environmentally-conscious consumers.
Finally, it is worth noting that some cheese companies may simply not be aware of the type of rennet they are using. This could be due to a lack of transparency in the supply chain or a lack of knowledge about the different types of rennet and their sources.
To make informed choices about the cheese they purchase, consumers can look for companies that provide detailed ingredient information and transparent production processes. Some companies, like Miller's Bio Farm, offer honest disclosures about the type of rennet and any additives in their cheeses. Additionally, consumers can seek out cheese shops or supermarkets that label the source of rennet in their generic-brand cheeses, such as Trader Joe's and Whole Foods.
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Frequently asked questions
No, not all cheeses are made with rennet. Rennet is a staple ingredient for making cheese, acting as a coagulant to help milk solidify, but it is possible to make cheese without it.
Rennet is traditionally made from the stomach lining of ruminant animals, such as cows, goats, sheep, and pigs. However, it can also be made from plants, vegetables, and microbial sources.
Yes, there are several artisanal cheese companies that make cheese with non-animal rennet. These include some traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, which use vegetarian thistle rennet.
It can be tricky to determine if a cheese contains animal rennet, as some manufacturers do not include this information on the packaging. The best option is to shop at a cheese shop and ask a knowledgeable cheesemonger about the cheeses they are selling. Some supermarkets, such as Trader Joe's and Whole Foods, also label the source of rennet used in their generic-brand cheeses.
