Patrick Oconnell
Many cheeses contain animal rennet, which is made from the stomach lining of young animals, typically calves, but also goats, sheep, and pigs. This means that cheese is often not vegetarian-friendly, and it can be difficult to tell whether animal rennet has been used or not. While some countries, like the UK, require vegetarian cheeses to be labelled as such, in other places, like the US, there is no such requirement. This means that consumers must do some research to find out whether the cheese they are buying is vegetarian or not.
| Characteristics | Values |
|---|---|
| Country/Region | In the US, most domestic cheese uses plant rennet. However, there is no requirement to label the type of rennet used. In the UK, any cheese that qualifies as vegetarian must be labelled with a 'V'. |
| Kosher Label | While most certified-kosher cheeses are vegetarian, they can contain animal rennet if the rennet itself is also certified kosher. |
| Rennet Source | If the label mentions "vegetarian rennet", "vegetable rennet", or "microbial rennet", it is likely vegetarian. Vegetable rennet comes from plants like thistle, melon, safflower, and fig leaves. Microbial rennet comes from fungi or bacteria. |
| Ingredient List | Look for terms like "enzymes", which may refer to animal rennet, or "non-animal enzymes", indicating vegetarian rennet. |
| Company Information | If the label is unclear, check the company's website or contact them directly to inquire about the source of rennet. |
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What You'll Learn
Labelling laws vary by country
In Europe, there is a law that requires traditional cheese to be made using animal rennet, which may include cheeses imported to the US. This means that consumers who wish to avoid animal rennet may need to avoid imported cheeses, particularly those from Europe. However, some traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, use vegetarian thistle rennet, which has a distinct briny flavour.
When it comes to labelling vegetarian cheese, most countries do not require the type of rennet used to be specified. This can make it challenging for consumers to make informed choices, especially in countries without strict labelling laws. To address this, consumers can look for certain keywords or indicators on the ingredients list. For example, the presence of ""enzymes" on the label may not provide clear information, as it could refer to any type of coagulant, including animal rennet. However, the label may sometimes specify "non-animal enzymes," indicating the use of vegetarian-friendly rennet.
Additionally, consumers can look for specific types of rennet listed on the label, such as "vegetable rennet," which is derived from plants like thistle, melon, safflower, and fig leaves. Another option is "microbial rennet," which comes from the products of fungi or bacteria and is also suitable for vegetarians. However, it is essential to note that microbial rennet can make the cheese taste bitter, especially if it is aged for an extended period. Finally, "genetically engineered rennet," also known as Fermentation-Produced Chymosin (FPC), is made from microbes that have been genetically modified and is considered vegetarian.
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Rennet alternatives
Rennet is usually derived from the stomach of calves, which is why most vegetarians avoid it. However, there are some vegetarian alternatives to animal rennet that are widely used. These include:
- Vegetable rennet: This is derived from thistle plants and is commonly used in British, Spanish, and Portuguese cheeses.
- Microbial rennet: This type of rennet is derived from fungus, yeast, or mold.
- Fermentation-produced chymosin: This is derived from genetically engineered microorganisms such as Escherichiacoli, Aspergillus niger, or Kluyveromyces lactis.
- Plant coagulants: These are derived from plants and are used commercially.
- Acid-coagulated cheese: This type of cheese uses acid to coagulate the curd instead of rennet.
It is important to note that some countries do not permit the use of certain substitutes, such as fermentation-produced chymosin. Additionally, some substitutes may result in the production of bitter peptides during cheese ripening.
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Animal rennet sources
Animal rennet is typically derived from the stomach lining of young animals, including calves, goats, sheep, and pigs. The animals are often slaughtered to obtain the rennet, making it unsuitable for vegetarians. The primary component of rennet, chymosin, is present in the mucosal lining of the fourth stomach of unweaned calves. The stomach is harvested, and the rennet is processed into a powder or liquid for cheese-making.
In terms of labelling, it can be challenging to determine if cheese contains animal rennet. While some countries, like the UK, require vegetarian cheeses to be labelled as such, many others, including the US, do not have this mandate. Labels that explicitly mention "animal rennet" or list ingredients of animal origin are clear indicators. However, terms like "enzymes" or simply "rennet" may not provide sufficient information to discern the source.
To identify animal rennet in cheeses without explicit labelling, some strategies can be employed. One approach is to research the manufacturer or distributor by checking their website or contacting them directly to inquire about the source of rennet in their products. Additionally, consulting reputable lists of vegetarian cheeses or referring to kosher certifications can provide guidance. Kosher-certifying groups have varying standards, so understanding their specific criteria is essential.
It is worth noting that some traditional cheeses, particularly those imported from Europe, tend to use animal rennet due to laws preserving their traditional production methods. Domestic cheeses in the US, on the other hand, often use plant rennet. Therefore, when in doubt, opting for domestic cheeses may increase the likelihood of avoiding animal rennet.
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Kosher labelling
In the United States, there is no requirement for cheesemakers to specify on their packaging whether they have used animal or vegetable rennet. This means that it can be difficult to tell whether cheese is made with animal rennet, even when examining the product label. However, there are some strategies that can help.
Firstly, it is worth noting that most certified-kosher cheeses are vegetarian, although they can be made with animal rennet as long as the rennet itself is also certified kosher. Therefore, checking for kosher labelling can be a helpful way to identify cheese made with vegetarian rennet. Kosher cheese typically requires a supervising rabbi's signature on the packaging or a letter from the kashrus agency covering each batch. Alternatively, special coded insignias unique to the mashgiach and kashrus agency may be applied to the cheese.
Another approach is to research the type of rennet used by specific cheese producers. Some websites, such as murrayscheese.com and cowgirlcreamery.com, provide information on the type of rennet used in various artisanal cheeses. Additionally, some cheesemakers are now producing and labelling their cheeses as vegetarian, particularly in Britain. A few traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, also use vegetarian thistle rennet.
If you are concerned about animal welfare, choosing organic cheese may be a good option. Organic cheese often comes from farms that allow their cows to exhibit natural behaviours, such as grazing on fresh grass. The Cornucopia Institute's Dairy Scorecard can provide information on which organic cheese makers provide the most pasture time and prohibit the use of hormones.
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Online research
In the US, there is no requirement to label cheese with the type of rennet used. This means that consumers must do their own research to find out if the cheese they are buying is made with animal rennet or not. One way to do this is to look for keywords on the ingredients list. If the label mentions "enzymes", it could be referring to animal rennet, but it could also be referring to non-animal enzymes, so this is not a reliable indicator. A more reliable way to identify vegetarian cheese is to look for labels that explicitly state "vegetarian rennet", "vegetable rennet", or "microbial rennet". These terms indicate that the cheese is likely to be vegetarian-friendly, although it is not a guarantee.
Some sources suggest that if the cheese is not expensive and the label only mentions "rennet", it is safe to assume that it is the traditional, non-vegetarian version made with animal rennet. However, this is not always the case, as some cheeses, such as certified-kosher cheeses, can be made with animal rennet as long as the rennet itself is also certified kosher. Therefore, it is important to read the label carefully and, if in doubt, check the company's website or contact the company directly to inquire about the source of rennet used in their cheese.
It is worth noting that domestic cheeses in the US are more likely to use plant rennet, while imported cheeses, especially those from Europe, are more likely to use animal rennet due to traditional cheese-making laws. Additionally, some traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, use vegetarian thistle rennet, which has a distinct briny flavor.
For those who are concerned about the ethical treatment of animals, it is recommended to choose organic cheese whenever possible. This is because organic cheese often comes from farms that allow their cows to exhibit natural behaviors, such as grazing on fresh grass, rather than confining them to buildings or feedlots. The Cornucopia Institute's Dairy Scorecard can be a helpful resource to see which organic cheese makers provide the most pasture time, prohibit the use of hormones, and more.
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Frequently asked questions
The only country in the world that requires vegetarian cheeses to be labelled as such is the UK. In the US, there are no such requirements. If the cheese is labelled "vegetarian rennet", "vegetable rennet", or "microbial rennet", it is probably vegetarian. Otherwise, it is likely not vegetarian. If the label only says "rennet", it is probably the non-vegetarian version.
Thistle, melon, safflower, and fig leaves are some common plants used to make vegetable rennet. Microbial rennet comes from the products of fungi or bacteria, and while it is vegetarian-friendly, it may make the cheese taste bitter.
Yes, there are cheeses made without any form of rennet, such as acid-set cheeses or bacterially-cultured cheeses like quark, cream cheese, queso blanco, paneer, certain types of ricotta, crème fraîche, and mascarpone.
