Kamil Perry
Blue cheese is a beloved variety of cheese known for its pungent aroma and distinctive flavour. While it is a favourite for many, some may be unaware of the role that rennet plays in its production. Rennet is a crucial ingredient in cheesemaking, acting as a coagulating agent to separate milk into curds and whey. Traditionally, rennet was derived from the stomachs of young animals, but today, alternatives like microbial and vegetable rennet are available. This raises the question: do manufacturers of blue cheese use rennet, and if so, what type? This is an important consideration, especially for vegetarians and those with ethical concerns about animal-based rennet.
Does Blue Cheese Have Rennet?
| Characteristics | Values |
|---|---|
| Can blue cheese be made without rennet? | Yes, it can be made without rennet, but it is not recommended. |
| What is rennet? | Rennet is a key ingredient in cheesemaking, traditionally derived from the inner mucosa of the fourth stomach chamber of young, nursing calves. |
| What is rennet used for? | Rennet is used to coagulate milk and set it into jelly, separating the milk into solid curds and liquid whey. |
| What are the alternatives to animal rennet? | Vegetable rennet (derived from plants with coagulating properties), microbial rennet (derived from molds or mushrooms), and fermentation-produced chymosin (FPC). |
| Why do some people prefer vegetarian rennet? | Animal rennet is controversial as it requires the slaughter of young animals, and some people have severe intolerances to cheeses made with animal rennet. |
| Do manufacturers have to disclose the type of rennet used? | No, the FDA does not require cheesemakers to specify the type of rennet used, but many manufacturers who use plant-based rennet choose to disclose this information. |
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What You'll Learn
Rennet is essential for cheesemaking
Rennet is a crucial ingredient in the cheesemaking process, and its role is to separate milk into solid curds and liquid whey. This separation is achieved through coagulation, which is facilitated by enzymes found in rennet. While rennet is essential, it is worth noting that some cheeses can be made without it.
Traditionally, rennet was derived from the inner mucosa of the fourth stomach chamber (abomasum) of young, nursing calves. The enzymes in the stomachs of these young animals slow down milk digestion, turning it into a solid that can be absorbed for nutrients. However, due to the limited availability of calf stomachs and the controversy surrounding the use of animal rennet, cheesemakers have explored alternative sources of rennet since Roman times.
One alternative to animal rennet is vegetable rennet, which is derived from plants with coagulating properties. For example, the Cardoon thistle, used in regions like Extremadura in Spain and Portugal, works well with goats' and sheep's milk but produces bitter cheese when used with cows' milk. Other plants with coagulating properties include fig juice, which, according to Homer's Iliad, may have been used by the ancient Greeks.
Another option is microbial rennet, which is created in a laboratory and derived from mushrooms or molds that produce a coagulating enzyme. This method is considered vegetarian-friendly and is commonly used in certified organic and vegetarian cheeses. Fermentation-produced chymosin (FPC) is another alternative to animal rennet that has been available since 1990.
The availability of different forms of rennet, including animal, vegetable, and microbial varieties, offers a range of options for cheesemakers to cater to various dietary preferences and requirements, such as vegetarian and vegan diets. However, it is important to note that some cheese manufacturers may not always specify the type of rennet used in their products, which can make it challenging for consumers with specific dietary restrictions to make informed choices.
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Rennet is traditionally derived from animal stomachs
Rennet is a crucial ingredient in the process of making cheese, used to separate milk into solid curds and liquid whey. Traditionally, rennet is derived from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. The enzymes in the stomachs of these young animals help to slow down the digestion of milk, turning it into a solid that can be absorbed for nutrients. However, due to the limited availability of calf stomachs, cheesemakers have sought alternative sources of rennet since Roman times.
The process of extracting rennet from animal stomachs involves drying and cutting off pieces of the stomach to add to the milk. This traditional method of using animal rennet is still preferred by some cheese manufacturers, especially for certain European cheeses. However, it has become controversial due to the slaughter of young calves, goats, or lambs required for the process.
To address ethical concerns and cater to vegetarian consumers, cheesemakers have explored alternative sources of rennet. Vegetable rennet, derived from plants with coagulating properties, is one such option. For example, the Cardoon thistle, used in some regions of Spain and Portugal, produces desirable results when used with goats' and sheep's milk. Thistle rennet, however, may produce bitter cheese when used with cows' milk. Other organic materials with coagulating properties, such as fig juice and black snails, have also been historically used to curdle milk.
In addition to vegetable rennet, microbial rennet offers another alternative to animal rennet. Microbial rennet is created in a laboratory setting and is derived from moulds, mushrooms, or genetically modified microorganisms. This method is considered vegetarian-friendly and is commonly used in certified organic and vegetarian cheeses. Fermentation-Produced Chymosin (FPC) is another alternative that has been available since the 1990s.
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Alternatives to animal rennet
Vegetable Rennet
Vegetable rennet is sourced from plants with coagulating properties, such as thistle, nettles, mallow, fig leaves, and stinging nettle. The use of vegetable or plant material in cheesemaking is quite traditional, with notable examples including the use of cardoon thistle in the Extremadura region of Spain and Portugal. Other cheesemaking traditions that rely primarily on plants to coagulate their curds include Irish cheeses such as Cashel Blue and Ardrahan.
Microbial Rennet
Microbial rennet is derived from moulds that produce a coagulating enzyme and are considered vegetarian-friendly. However, they have a reputation for occasionally causing bitterness, especially in aged cheeses. Examples of cheeses made with microbial rennet include Ruggles Hill Creamery Ada's Honor and Ruggles Hill Creamery in Massachusetts, which employs an organic form of this coagulant.
Fermentation-Produced Chymosin
Fermentation-produced chymosin is a primary coagulating enzyme in animal rennet, derived from calf or synthesised genes. This coagulant is used in roughly 90% of commercially produced cheese in the United States. It is less expensive than animal rennet and suitable for vegetarians if no animal-based products were used during its production.
Other alternatives to animal rennet include vinegar, lemon juice, and genetically engineered rennet produced in a laboratory.
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Blue cheese without rennet is possible
However, due to the limited availability of calf stomachs and the controversy surrounding the use of animal rennet, alternative sources of rennet have been sought since Roman times. These alternatives include plants, fungi, and genetically modified microorganisms. For example, vegetable rennet, derived from plants with coagulating properties like the Cardoon thistle, has been used in regions like Spain and Portugal. Thistle rennet works well with goat and sheep milk but can produce bitter cheese when used with cow's milk. Other plants with coagulating properties, such as fig juice, can also be used to curdle milk.
Additionally, microbial rennet, created in a lab, offers a vegetarian-friendly option and is commonly used in certified organic and vegetarian cheeses. It is derived from molds that produce a coagulating enzyme and can sometimes be derived from mushrooms. Fermentation-produced chymosin (FPC) is another alternative to animal rennet that has been available since 1990.
While some cheesemakers still prefer to use animal rennet, the demand for vegetarian options has led to an increase in the use of vegetable and microbial rennet. Some cheese companies have switched to using vegetable-based rennet to cater to vegetarian customers. However, it is important to note that the FDA does not require cheesemakers to specify the type of rennet used, leading to potential concerns for vegetarians. Nonetheless, there are vegetarian-friendly blue cheeses available, such as Ewes Blue by Old Chatham Sheepherding Co., which are made using vegetarian rennet.
In terms of the cheesemaking process, creating blue cheese without rennet is possible, but it may be more challenging. One method mentioned in a Reddit post suggests making a fully lactic blue cheese, but it is described as tricky. The addition of a tiny amount of commercial blue cheese can help achieve the desired flavor. However, the user ultimately recommends using rennet as it produces better results.
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Some cheeses are made with vegetarian rennet
Rennet is a key ingredient in cheesemaking, used to separate milk into solid curds and liquid whey. Rennet is traditionally derived from the inner mucosa of the fourth stomach chamber of young, nursing calves. However, due to the limited availability of calf stomachs, cheesemakers have sought alternative sources of rennet since Roman times. These alternative sources include plants, fungi, and genetically modified microorganisms.
Vegetarian rennet, also known as microbial rennet, is derived from moulds that produce a coagulating enzyme. It is considered vegetarian-friendly and is commonly used in certified organic and vegetarian cheeses. Some cheeses made with vegetarian rennet include:
- Mt. Tam, St. Pat, Red Hawk by Cowgirl Creamery in California
- Hudson Valley Camembert by Old Chatham Sheepherding Co. in New York
- Marin French Cheese Co. Triple Crème by Marin French Cheese Co. in California
- Wasabi Disk by Westfield Farm in Massachusetts
- Ardrahan by Ardrahan Farmhouse Cheese in Ireland
- St. George by Matos Cheese Factory in California
- Ewes Blue by Old Chatham Sheepherding Co. in New York
Some mass-produced cheeses, such as those from Sargento, also use vegetarian rennet. However, it is important to note that the use of animal rennet is not always declared on the packaging, so vegetarians may unknowingly consume cheeses made with animal rennet. Additionally, some blue cheeses can be made without rennet, but using rennet is generally considered superior for achieving the best results.
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Frequently asked questions
Yes, blue cheese does traditionally contain rennet. Rennet is a key ingredient in cheese-making, used to separate milk into solid curds and liquid whey. However, some blue cheeses can be made without it, using alternative methods such as acid coagulation or vegetable rennet derived from plants with coagulating properties.
Rennet is traditionally derived from the inner mucosa of the fourth stomach chamber of young, nursing calves. However, due to limited availability, alternative sources of rennet have been used since Roman times, including plants, fungi, and genetically modified microorganisms.
The use of animal rennet is controversial because it requires the slaughter of young calves, goats, or lambs. Some people also have severe intolerances to cheeses made with animal rennet, which can cause adverse reactions. Therefore, some cheesemakers prefer to use vegetarian rennet, which can be derived from plants, fungi, or microbial sources.
