Randy Chandler
Many cheeses contain animal rennet, which is derived from the stomach lining of ruminant animals like cows and goats. This enzyme is traditionally used to coagulate and solidify milk during the cheese-making process. While some cheeses are made without rennet and are suitable for vegetarians, it can be challenging to determine if a particular cheese contains animal rennet as manufacturers are not required to specify it on their packaging. This is particularly relevant when considering cheddar cheese, a popular variety, and whether it contains animal rennet.
Does Cheddar Cheese Contain Animal Rennet?
| Characteristics | Values |
|---|---|
| Is animal rennet present in cheese? | Yes, animal rennet is present in a lot of cheese. |
| Is animal rennet present in all types of cheese? | No, some cheese can be vegetarian. |
| Is animal rennet present in cheddar cheese? | Yes, cheddar cheese often contains animal rennet in the coagulation process. |
| Is animal rennet vegetarian-friendly? | No, animal rennet is obtained from the stomach of ruminant animals like cows and goats, and is therefore not considered vegetarian-friendly. |
| Is animal rennet labelling mandatory? | No, cheesemakers are not required to specify on their packages if they are using animal or vegetable rennet. |
| Is animal rennet more efficient than vegetable rennet? | Yes, animal rennet is considered to be superior to vegetable rennet in terms of functionality and taste. |
| Is animal rennet more prevalent than vegetable rennet? | Yes, animal rennet is more commonly used than vegetable rennet, especially in traditional European cheeses. |
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What You'll Learn
Animal rennet is not vegetarian-friendly
Cheese can be categorized into two types: acid-coagulated cheese and rennet-coagulated cheese. Animal rennet is commonly used in the coagulation process for rennet-coagulated cheese. It contains an enzyme called chymosin that coagulates the milk, causing it to separate into solids (curds) and liquids (whey). This process is essential in the traditional cheesemaking technique.
While some cheeses are explicitly vegetarian, many popular varieties, including cheddar, Swiss cheese, mozzarella, and Parmesan, often contain animal rennet. This is particularly true for traditional European cheeses, where geographical indicators legally protect the use of traditional production methods, including animal rennet. As a result, some European cheeses, such as Parmigiano-Reggiano, are required by law to contain calf's rennet.
It is important to note that cheesemakers are not always required to specify the type of rennet used on their packaging. Labels may simply list "enzymes" or "milk, salt, and enzymes," without clarifying whether these enzymes are derived from animals or vegetarian sources. This lack of transparency can make it challenging for vegetarians to make informed choices. However, some companies have started providing lists of their products and the specific processes used, which can be helpful for those seeking vegetarian options.
To ensure vegetarian-friendly cheese purchases, it is advisable to do some research or consult resources that provide information on the type of rennet used in various cheeses. Additionally, when in doubt, consumers can opt for cheeses made with vegetable rennet, derived from plants like thistle, or microbial rennet, derived from fungus, yeast, or mold. These alternatives allow vegetarians to enjoy their favorite dishes without compromising their ethical values.
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Rennet is often derived from calves' stomachs
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used in the cheese-making process to separate milk into solid curds and liquid whey. While rennet can be derived from non-animal sources, it is often extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young calves. These stomachs are a byproduct of veal production, and the calves are typically slaughtered before their stomachs can be used to harvest rennet.
The process of extracting rennet from calf stomachs involves cleaning and drying the stomachs, slicing them into small pieces, and then soaking them in a solution of salt water or whey. Vinegar or wine may also be added to lower the pH of the solution. After a few days, the mixture is filtered, leaving behind the crude rennet extract, which is then activated by adding acid. This activates the enzymes in the stomach, which are produced in an inactive form.
The use of animal rennet in cheese-making has come under scrutiny due to ethical concerns, particularly among vegetarians and vegans. As a result, some cheese manufacturers have switched to using vegetable-based or microbial rennet, which is derived from sources such as thistle plants, fungus, yeast, or mold. However, it is not always easy for consumers to identify which type of rennet has been used, as cheesemakers are not required to specify this on their packaging.
It is worth noting that the availability of mammalian stomachs for rennet production is limited, and cheese makers have been exploring alternative methods of coagulating milk since Roman times. In summary, while rennet is commonly derived from calf stomachs, this practice is becoming less common, and alternatives are being sought by some manufacturers to cater to the preferences and ethical concerns of consumers.
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Some European cheesemakers still use animal rennet
While vegetarian rennet is far more prevalent in dairy than it once was, some traditional European cheesemakers still use animal rennet. Animal rennet is derived from the stomach lining of ruminant animals like cows, goats, sheep, and even pigs. It contains an enzyme called chymosin that causes milk coagulation, converting it from a liquid to a solid form. This process is essential in the cheesemaking journey.
The use of animal rennet in European cheeses is protected by geographical indicators, which legally safeguard traditional production methods and ensure that products are made in their regions of origin. These indicators sometimes prevent cheesemakers from switching to vegetarian alternatives. For example, European Union law states that Parmigiano-Reggiano must contain calf's rennet to be sold under that name.
Animal rennet is considered to have superior functionality and a more favourable impact on the taste and texture of the cheese compared to vegetable rennet. However, its use poses a challenge for vegetarians who wish to consume dairy products that do not contain animal parts.
In the UK, most cheeses do not contain animal rennet, and British cheese is generally suitable for vegetarians. However, a small number of traditionally made farmhouse cheeses continue to use animal rennet. Similarly, in the United States, some cheddar, mozzarella, and Swiss cheeses may contain animal rennet unless the packaging explicitly states that microbial or vegetable rennet is used.
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Cheese with vegetable rennet exists
Many cheeses contain animal rennet, which is derived from the stomach lining of calves, goats, sheep, or pigs. This is problematic for vegetarians, who may unknowingly consume animal rennet in their cheese. While some countries, like the US, do not require cheesemakers to specify the type of rennet used, some cheese companies have switched to using vegetable rennet to cater to vegetarian consumers.
Cheese with vegetable rennet does exist, and it is often sought after by vegetarians. Some cheese manufacturers have switched their procedures to include vegetable-based rennet, while others continue to use animal rennet or do not disclose the type of rennet used. It is important to note that some mass-produced cheeses are less likely to contain animal rennet, while many artisan cheeses do.
To ensure that their cheese is vegetarian-friendly, consumers can consult lists of vegetarian cheeses, ask knowledgeable cheesemongers, or refer to websites like vegetatio.com and murrayscheese.com. Some cheese brands, like Sargento, also specify the use of vegetarian enzymes on their packaging. Additionally, most certified-kosher cheeses are vegetarian, although they can be made with animal rennet if the rennet itself is certified kosher.
Examples of cheeses made with vegetarian rennet include Mt. Tam, St. Pat, and Red Hawk by Cowgirl Creamery in California; Hudson Valley Camembert by Old Chatham Sheepherding Co. in New York; and Wasabi Disk by Westfield Farm in Massachusetts. These cheeses offer vegetarian-friendly options for consumers who wish to avoid animal rennet.
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Some cheeses don't contain rennet
Animal rennet is derived from enzymes produced in the stomachs of ruminants, usually calves. It is an ingredient in cheese that is often animal-based and is used to curdle the cheese. Rennet is found in more than 90% of all cheeses made in the United States. However, not all cheese contains animal rennet. Some cheese-making recipes do not require rennet and instead use acids like vinegar or lemon juice to coagulate the milk. For example, cottage cheese is traditionally made without rennet and coagulated with an acidic ingredient. Kraft and Horizon Organic are two brands that make rennet-free cottage cheese.
Some manufacturers use vegetable rennet or synthetic rennet, which contains no animal ingredients. Softer cheeses are less likely to contain animal rennet, while harder, traditionally made cheeses are more likely to contain it. If the ingredients list "rennet", it is likely derived from animals. However, if it lists "vegetable rennet", it is vegetarian and not derived from animals. If it only lists "enzymes", it may contain animal rennet, as cheesemakers are not required to specify the source of the enzymes. Some brands of cheese that use vegetable rennet include Target Market Pantry, Safeway, and Krogers.
For vegetarians, it can be challenging to find cheese that does not contain animal rennet, but it is possible with some research. Some resources for finding vegetarian cheese include Vegetatio, which has a comprehensive list of cheese brands that do not contain animal rennet, and murrayscheese.com and cowgirlcreamery.com, which list the type of rennet used in artisanal cheeses. Additionally, certified-kosher cheeses are often vegetarian, although they can be made with animal rennet if the rennet itself is also certified kosher.
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Frequently asked questions
Yes, cheddar cheese often contains animal rennet. Rennet is an enzyme that helps milk coagulate and solidify into cheese.
Animal rennet is considered to be more efficient and impacts the taste and texture of the cheese. It is also used in traditional European cheesemaking.
In the U.S., cheesemakers are not required to specify on their packaging if they use animal rennet. If the packaging lists "milk, salt, and enzymes", it may contain animal rennet. Look for cheese that explicitly states it uses microbial or vegetable rennet.
Yes, there are vegetarian options such as vegetable rennet, which is derived from thistle plants, and microbial rennet, which is derived from fungus, yeast, or mold.
