Andy Montoya
While rennet is a staple ingredient in cheesemaking, serving as a coagulant to help milk solidify, it is not the only option. Rennet is derived from the stomach of ruminant animals like cows, goats, and sheep, and is thus not considered vegetarian. However, with the rise in vegetarianism, many cheesemakers have started using non-animal rennet substitutes, such as microbial, vegetable, or plant-based rennet. Soft cheeses, for example, often use acids like lemon juice or vinegar instead of rennet. While some countries do not require cheesemakers to specify the type of rennet used, consumers can look for terms like vegetarian enzymes or vegetable rennet on the ingredient list to determine if a cheese is vegetarian-friendly.
| Characteristics | Values |
|---|---|
| Animal rennet | Not vegetarian |
| Animal rennet | Used in many cheeses |
| Animal rennet | Comes from the stomach of ruminant animals, such as cows, goats, and sheep |
| Animal rennet | Not always labelled |
| Vegetarian rennet | Derived from plants such as artichokes, nettles, and cardoon thistle |
| Vegetarian rennet | Increasingly used in cheese production |
| Vegetarian rennet | Labelled as "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes" |
| Soft cheeses | Often do not contain rennet |
| Soft cheeses | Examples include mozzarella, paneer, ricotta, and cream cheese |
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What You'll Learn
Animal rennet is not vegetarian-friendly
Animal rennet is derived from the stomachs of ruminant animals, such as cows, goats, sheep, and calves. The process of obtaining animal rennet involves slaughtering the animal, which is why it is not considered vegetarian-friendly. While some people may argue that drinking milk also causes the slaughter of calves, it is important to understand that animal rennet is derived specifically from the stomach lining of these animals, which makes it distinct from milk.
Vegetarians who wish to avoid animal rennet may find it challenging due to labelling practices. In the United States, cheesemakers are not required to specify on their packaging whether they use animal or vegetable rennet. Labels may simply list “enzymes” as an ingredient, which could refer to animal rennet. However, some cheesemakers voluntarily disclose the use of plant-based rennet, so consumers can look for terms like "thistle rennet," "plant rennet," or "vegetarian rennet" on the labels.
To ensure they are consuming vegetarian-friendly cheese, individuals can opt for soft cheeses that do not require coagulation and, therefore, do not use rennet. Examples include fresh mozzarella, cottage cheese, and other soft cheeses like ricotta and cream cheese. Additionally, some traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, use vegetarian thistle rennet.
It is worth noting that some vegetarians may be comfortable consuming genetically engineered rennet, which is created by extracting chymosin chromosomes from an animal's stomach cells and implanting them into yeast cultures. While this process originates from animal cells, the resulting product is not considered an animal product by some.
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Rennet is a staple ingredient in cheesemaking
While rennet is traditionally used in cheesemaking, it is not the only option for coagulating milk. Soft cheeses, for example, can be made by adding acids such as vinegar, lemon juice, or bacterially produced lactic acid to milk, forming loose curds without the need for rennet.
The inclusion of rennet in cheese is a concern for vegetarians and vegans, as it is derived from animals and is often obtained after slaughter. Some cheesemakers are shifting towards using vegetarian rennet, which is developed using enzymes found in plants such as artichokes, nettles, and cardoon thistle. These enzymes perform a similar function to animal rennet, although the results may not always be consistent.
It is important to note that cheesemakers are not always required to specify the type of rennet used on their labels, particularly in the United States. This can make it challenging for consumers who wish to avoid animal-based products. However, some cheese labels may provide indicators, such as listing "'animal enzymes' for non-vegetarian rennet or "'microbial enzymes' or 'vegetarian enzymes'" for vegetarian rennet.
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Rennet alternatives are available
Rennet is a staple ingredient in cheese-making, acting as a coagulant to help milk solidify. However, rennet is derived from the stomach of ruminant animals, such as cows, goats, and sheep, and is therefore not suitable for vegetarians. While traditional cheese varieties like Parmesan, Cheddar, Manchego, Pecorino Romano, and Gorgonzola often use animal rennet, there are alternatives available for vegetarians.
Vegetarian rennet, also known as microbial or vegetable rennet, is becoming more prevalent in cheese production. This plant-based alternative performs a similar function to animal rennet, allowing milk proteins to coagulate and separate into curds and whey. Soft cheeses, such as mozzarella, paneer, ricotta, and cream cheese, often use vegetarian-friendly acids like lemon juice, vinegar, or bacterially produced lactic acid as coagulants instead of rennet. Some traditional Spanish and Portuguese sheep's cheeses, like La Serena and Zimbro, use thistle rennet, giving them a briny flavour.
When shopping for vegetarian cheese, it's important to read the ingredient list carefully. Terms like "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes" indicate the use of vegetarian rennet. However, cheesemakers in certain regions, like the United States, are not required to specify the type of rennet used, making it challenging for consumers to identify vegetarian options. In such cases, visiting a cheese shop and consulting a cheesemonger can be helpful.
While the shift towards vegetarian rennet is encouraging, it's important to note that some traditional cheeses are still predominantly made with animal rennet due to geographical indicators and long-standing production methods. Nevertheless, the increasing demand for vegetarian cheese has prompted many big brands to adopt non-animal rennet substitutes, making it easier for consumers to find suitable options.
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$6.5
Some cheeses are usually vegetarian-friendly
While many cheeses contain animal rennet, which is not vegetarian, some cheeses are usually vegetarian-friendly. Soft cheeses that do not require coagulation, such as mozzarella, paneer, ricotta, and cream cheese, often use acids like lemon juice or vinegar as a coagulant instead of rennet. These soft cheeses are typically vegetarian-friendly.
Some traditional cheeses, such as AOC (Appellation d'Origine Contrôlée), are unlikely to be made with non-animal rennet as their manufacturing processes were developed before vegetarian rennet alternatives were available. However, many commercially available cheeses today use vegetarian rennet instead of animal rennet. This shift towards vegetarian rennet is particularly evident in British, Spanish, and Portuguese cheeses. For example, English Cheddar and traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, often use vegetarian thistle rennet.
To identify vegetarian-friendly cheeses, it is essential to read the ingredient list. Vegetarian-friendly cheeses will typically list ingredients such as "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes." Some cheeses may also be explicitly labeled as suitable for vegetarians. However, cheesemakers in certain regions, such as the U.S., are not required to specify whether they use animal or vegetable rennet, so additional research may be necessary.
While finding vegetarian-friendly cheese may require some effort, it is possible to enjoy cheese as a vegetarian by being mindful of the ingredients and choosing cheeses that use non-animal rennet substitutes.
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Rennet labelling is not always clear
Rennet is a staple ingredient in cheese-making, acting as a coagulant to help milk solidify. Rennet is derived from the stomach of ruminant animals like cows, goats, sheep, and even pigs. As such, it is not considered vegetarian-friendly.
However, not all cheese contains rennet. Soft cheeses like mozzarella, paneer, ricotta, and cream cheese often use acids such as lemon juice or vinegar as a coagulant instead of rennet. Some cheese labels will indicate the type of rennet used in the ingredients list, but this is not always the case. While some labels may explicitly state "animal enzymes" or "non-animal enzymes," others may simply list "enzymes," leaving consumers unsure of the source of the enzymes. This lack of clarity on labels can make it challenging for consumers, especially vegetarians, to make informed choices about the cheese they purchase.
In the United States, cheesemakers are not required to specifically label animal rennet. Labels may simply state "milk, salt, and enzymes," without clarifying the source of these enzymes. This ambiguity can be frustrating for consumers who wish to avoid animal-based products. The situation is further complicated by the fact that some traditional cheeses are unlikely to have used non-animal rennet in their production, as the manufacturing process was developed before vegetarian rennet alternatives became available.
To navigate these challenges, consumers concerned about the presence of animal rennet can opt to shop at specialty cheese shops or seek out organic and regenerative farms that prioritize the ethical treatment of animals. Additionally, some big brands are starting to use non-animal rennet substitutes, so consumers can look for labels that explicitly state "vegetarian enzymes," "vegetable rennet," or "microbial enzymes." While it may take some research and label sleuthing, it is possible to find vegetarian-friendly cheese options.
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Frequently asked questions
No, not all cheeses use rennet. While rennet is a staple ingredient in making cheese, it is not the only option. Soft cheeses, for example, often use acids such as lemon juice or vinegar to coagulate the cheese instead of rennet.
Rennet is an enzyme that comes from the stomach of ruminant animals like cows and goats. It is used to coagulate and solidify many types of cheese.
Yes, there are many vegetarian cheeses available. Many big brands are starting to use non-animal rennet substitutes due to increased demand. Some examples of vegetarian cheeses include mozzarella, paneer, ricotta, and cream cheese.
