Andy Montoya
Goat's cheese, or chèvre, is a versatile and widely consumed cheese with a distinctive flavour. But is it suitable for vegetarians? Most cheeses are not vegetarian, especially European varieties, as they are often made using animal rennet, which is derived from the stomach lining of calves. However, many goat's cheeses are vegetarian-friendly because they are made with plant-based enzymes that have coagulating properties.
| Characteristics | Values |
|---|---|
| Does goat cheese have rennet? | Yes, goat cheese has rennet. |
| Rennet source | Goat rennet typically comes from the stomach lining of a kid goat. |
| Vegetarian option | Some goat cheeses are made with vegetarian rennet, derived from plants with coagulating properties. |
| Taste | Goat cheese made with vegetarian rennet may have a flavor more compatible with fresh goat's milk. |
| Availability | Vegetarian goat cheese is widely available, but it may be more expensive. |
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What You'll Learn
- Goat cheese uses kid rennet, derived from the stomach lining of young goats
- Rennet coagulates goat's milk, turning it into curds and whey
- Rennet usually comes in powder or liquid form
- Many goat cheeses are vegetarian-friendly, using plant-based rennet
- Kraft, Velveda, and Philadelphia Cream Cheese contain animal rennet
Goat cheese uses kid rennet, derived from the stomach lining of young goats
Most cheeses are not vegetarian. This is because they are coagulated with an enzyme called rennet, which is derived from the stomach lining of young, unweaned animals. This enzyme helps the animals to digest their mother's milk, and in cheesemaking, it breaks down the protein chains in milk.
Goat cheese typically uses kid rennet, which is derived from the stomach lining of young goats. However, some goat cheeses are made with vegetarian rennet, which is derived from plants and has its own coagulating properties. This type of rennet produces flavours that are more compatible with the flavour profile of fresh goat's milk.
The process of making goat cheese begins with sourcing high-quality goat milk, which is then pasteurized to remove harmful bacteria. As the milk cools, a special culture of bacteria is added to transform the milk into curd. After a growth spurt, rennet is added, turning the milk into a gel and causing the curds and whey to separate. The cheesemakers then wait for the curds to form, which are then gently pumped into cloth bags to remove the whey, leaving behind the curds. A touch of salt is added for stabilization, and the curds are then removed from the bags and flavoured depending on the intended goat cheese product.
The versatility of goat cheese is impressive, ranging from mild to mature and buttery to crumbly. Its distinct "goaty" flavour comes from the high content of caproic acid, a fatty acid specifically produced in goat's milk. Goat's milk is also easier to digest than cow's milk due to its smaller fat globules.
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Rennet coagulates goat's milk, turning it into curds and whey
Rennet is a complex assortment of enzymes that coagulate milk, turning it into curds (solids) and whey (liquid). It is derived from the stomach lining of young, nursing animals, specifically the inner mucosa of the fourth stomach chamber (the abomasum) of calves. The enzymes in rennet help these young animals digest their mother's milk. In cheesemaking, rennet breaks down the protein chains in milk, specifically the kappa casein chain, which is the main protein in milk.
Goat milk typically needs 25-50% less rennet than cow's or sheep's milk. Goat milk may also need a slightly lower temperature for each recipe step. The composition of goat milk changes throughout the season, with summer milk having a low-fat content and fall milk having a high-fat content. Higher fat content can lead to spoilage issues when aging, so summer milk is superior when making hard cheeses. Goat milk may also need more culture and rennet than usual for a good coagulation.
When making goat cheese, rennet is added to the milk, and different recipes will specify how to mix it in. Some recipes dilute the rennet with boiled and cooled water before pouring the mixture into the milk, while others have you mix the rennet with salt before adding it to the milk. Once the rennet is added, the mixture is stirred and then left to set. The curds will form and separate from the whey, which will start to pool in the breaks in the curd.
Rennet is typically used in small amounts to coagulate a large amount of milk. An incredibly small amount of rennet enzymes is found in a final product like cheese. Rennet usually comes in powder or liquid form, and it can be sourced from animals or plants. Animal rennet is derived from the stomach linings of calves, goats, lambs, or pigs. Vegetarian rennet, on the other hand, is derived from plants with coagulating properties, such as thistles, artichokes, cardoons, and certain species of Galium, dried caper leaves, nettles, mallow, and Withania coagulans.
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Rennet usually comes in powder or liquid form
Rennet is an enzyme that is used to coagulate milk to form a thick curd. Rennet usually comes in powder or liquid form, with other forms including tablets and paste. The powder is concentrated, so only a small amount is needed to make a "normal curd". Rennet powder is available in a variety of compositions, for the production of fresh (low concentration rennet) and mature cheese (higher concentration), or even for organic productions. Powdered rennet can also be stored for longer periods of time than liquid rennet and survives better in warmer climates.
Liquid rennet is obtained by grinding deep-frozen stomachs that are milled and put into an enzyme-extracting solution with the addition of acid brine. The rennet extract then goes through a purification and/or filtering process. Liquid rennet is the easiest to work with because it can be measured more precisely. However, it has a shorter shelf life than rennet powder. Rennet liquid should be stored in the refrigerator, and even past the "best by" date, it will simply lose potency over time.
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Many goat cheeses are vegetarian-friendly, using plant-based rennet
Most cheeses are not vegetarian-friendly. This is because they are coagulated with an enzyme known as rennet, which is derived from the stomach lining of young animals. However, many goat cheeses are vegetarian-friendly, as they use plant-based rennet.
Goat's cheese, or chèvre, is made from goat's milk. The milk is pasteurised to remove harmful bacteria, and then cooled. A special culture of bacteria is then added to transform the milk into curd. After this, rennet is added, turning the milk into a gel. The cheesemakers then wait for the curds and whey to separate. Once the curds are ready, they are put into cloth bags, allowing the whey to escape and leaving the curds behind. The curds are then removed from the bags and stabilised with a touch of salt and cooling, before being given a flavour makeover.
The reason many goat's cheeses are made with vegetarian rennet is that the flavours produced are more compatible with the flavour profile of fresh goat's milk. The earthy, zesty tartness of goat's cheese comes from the high content of caproic acid, a fatty acid specifically produced in goat's milk.
Vegetarian rennet is derived from mould, yeast, or plants, such as the cardoon thistle plant. It is rare to be able to taste the difference between cheese made with animal rennet and cheese made with vegetarian rennet.
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Kraft, Velveda, and Philadelphia Cream Cheese contain animal rennet
Kraft, as the largest cheese company in America, has stated that when the word 'enzymes' appears on a label without any modifiers, it can be understood that both animal-derived and microbial-derived enzymes may have been used. The company emphasizes that the packaging of the product is the best place to find ingredient information. However, Kraft products often simply list 'enzymes' as an ingredient, leaving consumers in doubt.
Kraft has stated that when microbial rennet is used, it will be labeled as 'microbial rennet'. On the other hand, Kraft Macaroni & Cheese does contain enzymes derived from animals (calves and sheep), found in the animals' stomach and intestines. This applies to all varieties of Kraft Macaroni & Cheese. Kraft Natural Swiss and Kraft Grated Parmesan, on the other hand, utilize microbial rennet that is not made with enzymes extracted from animal tissue.
Regarding Velveeta, a product of Kraft, there is conflicting information. One source states that Velveeta contains gelatin and animal rennet. However, another source, citing information from the Kraft website, suggests that Velveeta does not contain gelatin or animal rennet, but instead uses microbial rennet.
As for Philadelphia Cream Cheese, there is some confusion. One Reddit user expressed concern that Philadelphia Cream Cheese may contain animal cultures, but a reply from Kraft Foods confirmed that it does not. Another source states that Philadelphia Cream Cheese products utilize microbial rennet, which is derived from the growth of pure cultures of bacteria or mold.
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Frequently asked questions
Yes, goat cheese typically has rennet. Rennet is an enzyme derived from the stomach lining of young animals that helps them digest their mother's milk.
Rennet is an enzyme that breaks down protein chains in milk, curdling it and separating it into curds and whey.
Goat cheese is made from goat's milk. The milk is pasteurized to remove harmful bacteria, and then cooled and combined with a special culture of bacteria to transform it into curds. Rennet is added to turn the mixture into a gel, and the curds and whey are separated. The curds are then salted and cooled before being made into goat cheese.
Yes, there are vegetarian options for goat cheese. These cheeses use vegetarian rennet, which is derived from plants or microorganisms.
If a product contains animal rennet, it may simply list "enzymes" on the ingredients label. Look for labels that specify "non-animal rennet" or "microbial rennet" to ensure the product is vegetarian.
