Andy Montoya
While cheese is usually made from milk, salt, cultures, and rennet, not all cheese is made with animal rennet. Rennet is an enzyme that comes from the stomach of ruminant animals like cows and goats, and it is traditionally used to coagulate and solidify many types of cheese. However, due to the rise in vegetarianism, there has been a shift towards vegetarian rennet, with many big brands starting to use non-animal rennet substitutes. In the UK, most cheeses do not contain animal rennet, and many European cheeses have also made the switch.
| Characteristics | Values |
|---|---|
| Animal Rennet Usage | Animal rennet is still used in many European cheeses, despite a shift towards vegetarian rennet. |
| Rennet as an Ingredient | Rennet is a key ingredient in cheesemaking, traditionally used to coagulate and solidify milk. |
| Vegetarian Alternatives | Some cheese companies have switched to using vegetable-based rennet to cater to vegetarian customers. |
| Labeling and Disclosure | In the U.S., cheesemakers are not required to specifically label animal rennet, but it may be listed as "rennet," "animal enzymes," or "enzymes." |
| Taste and Texture | Animal rennet is considered to have an edge over vegetarian alternatives in terms of taste and texture. |
| Geographical Indicators | EU geographical indicators preserve the use of animal rennet in traditional cheese production methods. |
| Kosher Certification | Certified-kosher cheeses are often vegetarian but can contain animal rennet if the rennet itself is also certified kosher. |
| Soft Cheeses | Soft cheeses that do not require coagulation, such as paneer, are usually made without rennet. |
| Hard Cheeses | Most hard cheeses, like Parmesan and Cheddar, are traditionally made with rennet. |
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What You'll Learn
- Animal rennet is not vegetarian but is found in a lot of cheese
- Some European cheeses are protected by geographical indicators that preserve the use of animal rennet
- Animal rennet is considered to have an edge over vegetable rennet in terms of functionality and taste
- Most hard cheeses, including Parmesan, Cheddar, and Swiss, are traditionally made with animal rennet
- Soft cheeses that do not require coagulation do not use rennet at all
Animal rennet is not vegetarian but is found in a lot of cheese
Animal rennet is derived from the stomach of ruminant animals, such as calves, cows, and goats. It is a key ingredient in cheesemaking, used to coagulate and solidify milk into curds. While some cheeses are now made with vegetarian rennet, animal rennet is still prevalent in many varieties, especially traditional European cheeses.
Animal rennet is not vegetarian, as it is obtained after slaughtering the animal. However, it is important to note that some forms of vegetarianism allow for the consumption of dairy products, as long as they are not derived from the slaughter of animals. For those adhering to a strict vegetarian diet, it is essential to check the ingredients and manufacturing processes of cheeses to ensure they are animal rennet-free.
In the United States, cheesemakers are not required to specifically label animal rennet on their products. However, animal rennet cheeses will often include terms like "rennet," "animal enzymes," or simply "enzymes" on their ingredient lists. To avoid animal rennet, consumers can look for cheeses made with vegetable rennet, which will typically be labelled as "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes."
While soft cheeses that do not require coagulation, such as paneer, are usually safe bets as they do not use rennet at all, it is always a good idea to check the ingredient list. Some manufacturers may fail to include animal rennet on their ingredient lists. Additionally, some certified-kosher cheeses are vegetarian but can contain animal rennet if the rennet itself is also certified kosher.
The good news is that finding vegetarian cheese is becoming easier due to the increasing demand for non-animal rennet substitutes. Many big brands are making the switch, and consumers can also opt for vegetarian-friendly versions of traditionally non-vegetarian cheeses, such as Parmesan and Cheddar.
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Some European cheeses are protected by geographical indicators that preserve the use of animal rennet
While many cheesemakers have moved away from using animal rennet, some traditional European cheesemakers still use it. This is because geographical indicators legally protect traditional production methods and ensure that products are made in their regions of origin. These indicators prevent some European cheeses from making the switch to vegetarian rennet.
The EU uses several different geographical indicators on its products, with the most stringent being protected designation of origin (PDO). PDO requires that a product must be entirely made in the specified region. For example, Feta, a cheese that uses rennet from unweaned lambs, can only be manufactured in Greece.
According to Alexander Anton, secretary general of the European Dairy Association, rennet is a byproduct of the meat industry. Anton notes that while many cheeses now use vegetarian rennet, "quite some of our European GI and hence quality excellence cheeses require the use of animal rennet, since this is the traditional way of cheesemaking". In these cases, 100% of the relevant cheese production is done with animal rennet.
Animal rennet contains an enzyme called chymosin that comes from the animal's stomach lining. Its purpose is to coagulate the milk to curd so that it becomes cheese. While animal rennet is considered more authentic by some, it is also an obstacle for vegetarians who would prefer to consume dairy products that do not contain animal parts.
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Animal rennet is considered to have an edge over vegetable rennet in terms of functionality and taste
Animal rennet is a substance traditionally made up of enzymes from the stomachs of young ruminant animals. Vegetable rennet, on the other hand, is derived from plants like nettles, thistles, and dried caper leaves, and serves as a vegetarian alternative to animal rennet.
Animal rennet is considered superior to vegetable rennet in terms of functionality and taste. Firstly, animal rennet is more efficient and versatile, making it suitable for a wider range of cheeses, especially hard and long-aged cheeses. This is because, in addition to chymosin, animal rennet contains pepsin, which helps to further break down proteins during the ageing process, resulting in a more desirable texture. In contrast, vegetable rennet may impart a bitter taste to cheeses aged longer than six months.
Secondly, animal rennet is said to impart a more complex and deeper flavour to the cheese due to the presence of additional enzymes like pepsin and lipase. These enzymes help break down proteins and fats, respectively, contributing to the overall taste and texture of the cheese.
However, it is important to note that the use of animal rennet has ethical implications, as it involves slaughtering animals, whereas vegetable rennet is a vegetarian-friendly option. The choice between animal and vegetable rennet ultimately depends on the cheesemaker's preferences, target audience, and ethical considerations.
While animal rennet has traditionally been used in European cheeses, there has been a shift towards vegetarian rennet to cater to vegetarian consumers. Some cheese manufacturers have switched to vegetable-based rennet, while others have opted for microbial rennet, which is also suitable for vegetarians.
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Most hard cheeses, including Parmesan, Cheddar, and Swiss, are traditionally made with animal rennet
Most hard cheeses, including Parmesan, Cheddar, Manchego, Pecorino Romano, and Swiss, are traditionally made with animal 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. While some cheese can be vegetarian, a lot of it technically isn't due to the presence of animal rennet.
Animal rennet is still prevalent in many European cheeses, despite a shift towards vegetarian rennet. Geographical indicators, which protect traditional methods of production, are a key reason for this. These indicators sometimes prevent cheese producers from making the switch to vegetarian rennet. For example, according to European Union law, Parmigiano-Reggiano must contain animal rennet in order to use the name. However, vegetarian versions of traditionally non-vegetarian cheeses, such as Parmesan, are becoming more widely available.
In the UK, most cheeses do not contain animal rennet. A Dairy UK spokesperson stated that "Nowadays, most British cheese is suitable for vegetarians because it is made using a non-animal renneting agent." This differs from the situation in the US, where cheesemakers are not required to specifically label animal rennet. However, some American cheese companies have switched to using vegetable-based rennet to cater to vegetarian customers.
While animal rennet is traditional, some believe that it is not superior to vegetarian rennet in terms of functionality and taste. Frances Largeman-Roth, R.D., author of 'Eating in Color', notes that "these days, it is pretty easy to find vegetarian cheese." Soft cheeses that do not require coagulation, such as paneer, are often made without rennet by adding vinegar, lemon juice, or bacterially produced lactic acid to milk.
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Soft cheeses that do not require coagulation do not use rennet at all
Cottage cheese is a fresh cheese consisting of loose curds and is a great source of protein. Mozzarella is a soft cheese that is almost always vegetarian and has the added bonus of packing 15% of the recommended daily allowance of calcium in a 1-ounce serving. Paneer is a traditional soft Indian cheese made with milk, lemon juice or vinegar, and salt. It has a mild, creamy flavor that pairs well with spicy flavors.
While animal rennet is still prevalent in many European cheeses, there has been a shift towards vegetarian rennet. In the UK, most cheeses do not contain animal rennet, and many other cheese manufacturers have switched their procedures to include vegetable-based rennet to provide an option for vegetarian customers. However, some soft cheeses, such as feta, some cheddar, and Swiss cheese, may still use animal rennet, so it is always good to check the ingredient list.
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