Kamil Perry
Many cheeses contain animal rennet, which is derived from the stomach lining of ruminant animals, usually calves. Rennet is a staple ingredient in cheese-making, acting as a coagulant to help milk solidify. While animal rennet is common, some cheeses are made with vegetable, microbial, or plant-based rennet, catering to vegetarians and vegans. However, some cheese manufacturers do not specify the type of rennet used on their labels, making it challenging for consumers with specific dietary preferences or restrictions. This is particularly true for traditional European cheeses, which often use animal rennet in their production.
| Characteristics | Values |
|---|---|
| Vegetarian-friendly | No |
| Animal-based | Yes |
| Traditional | Yes |
| Region | Europe |
| Examples | Parmesan, Gruyère, Comte, Emmental, Parmigiano Reggiano, English Cheddars |
| Alternatives | Vegetable-based, microbial, chymax, plant-based |
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What You'll Learn
Animal rennet is not vegetarian-friendly
Animal rennet is derived from the stomach lining of ruminant animals, usually calves. It is a staple ingredient in cheese-making, acting as a coagulant that helps milk to solidify and form curds. While rennet is essential for making cheese, it is not vegetarian-friendly. Animal rennet is commonly found in traditional cheese-making, particularly in classic old-world cheeses like Parmigiano Reggiano and English Cheddars.
The presence of animal rennet in cheese poses a challenge for vegetarians, as it may unknowingly conflict with their dietary choices and ethical values. Some cheese companies have started offering vegetarian-friendly alternatives, using vegetable-based or microbial rennet. However, not all manufacturers have made this transition, and some even fail to disclose the use of animal rennet on their ingredient lists. This lack of transparency can make it difficult for consumers who wish to avoid animal-based products.
In the United States, cheesemakers are not required to specifically label the type of rennet used, which further complicates the decision-making process for vegetarians. To make informed choices, consumers can opt to shop at specialty cheese shops or buy from small organic regenerative farms, where they can inquire about the ingredients used and the treatment of animals.
While there are vegetarian cheese options available, it is worth noting that some people may prefer animal rennet-based cheeses due to concerns about genetically modified organisms (GMOs) in vegetarian alternatives. According to the American Cheese Society, most vegetarian cheese is made with GMO rennet, which may not align with the preferences or beliefs of some consumers.
Ultimately, the presence of animal rennet in cheese highlights the complex nature of dietary choices and the importance of transparency in food labeling. Consumers who wish to avoid animal-based products, including animal rennet, should be diligent in their research and consider purchasing from companies that prioritize transparency and offer vegetarian alternatives.
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Rennet is a staple ingredient in cheesemaking
Animal rennet is considered traditional and is commonly used in classic old-world cheeses like Parmigiano Reggiano and many English cheddars. However, animal rennet is not vegetarian, and some people may wish to avoid it for ethical reasons. The good news for vegetarians is that several artisanal cheese companies make cheese with non-animal-based rennet, such as microbial, chymax, and plant-based rennet. These alternatives can be just as tasty as their animal-based counterparts, and some traditional cheeses, like Parmesan, even have vegetarian versions.
It can be challenging to determine whether a cheese contains animal rennet, as not all manufacturers specify this on their labels. Some sources advise buying from a cheese shop and consulting a cheesemonger, who can provide knowledgeable advice on the cheeses they sell. Additionally, some cheese companies have switched to using vegetable-based rennet to cater to vegetarian customers.
For those who wish to avoid animal products altogether, vegan cheese brands offer dairy-free options that are free from animal-based rennet. These cheeses are often made with nut bases or other dairy-free alternatives.
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Some cheeses are made with vegetable or microbial rennet
Many cheeses contain animal rennet, which is derived from the stomach lining of ruminant animals, usually calves. This is because animal rennet is a traditional coagulant that helps milk to solidify and separate into curds and whey. However, some cheeses are made with vegetable or microbial rennet, which can serve as a vegetarian-friendly alternative to animal rennet.
Vegetable rennet is derived from plants, such as thistle, while microbial rennet is produced by microorganisms. These alternative types of rennet can be used to make cheese without the use of animal products, making them suitable for vegetarians and those looking to avoid animal-based rennet.
Some cheese companies have switched their procedures to include vegetable-based or microbial rennet to cater to vegetarian customers. For example, there are American versions of traditionally European cheeses like Parmesan and Feta that are made with microbial rennet. These versions may be labelled as vegetarian or "vegetarian-friendly" to indicate the absence of animal rennet.
It is important to note that not all cheese companies will indicate the type of rennet used on the label. Some manufacturers may fail to disclose the use of animal rennet, making it challenging for consumers to make informed choices. Therefore, those looking for vegetarian options may need to do additional research or shop at specialised cheese shops where knowledgeable staff can provide guidance.
While the average person may not taste a significant difference between cheeses made with different types of rennet, it has been noted that microbial rennet can cause bitterness, especially in aged cheeses. Nonetheless, the availability of cheeses made with vegetable or microbial rennet provides an alternative for those seeking vegetarian or animal-free options.
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Some cheese packaging doesn't specify the rennet type
Rennet is a type of coagulant used in cheese-making to separate milk into curds and whey. It is composed of enzymes, specifically chymosin and bovine pepsin. Rennet is a crucial ingredient in the cheese-making process, as it helps to form firm curds and achieve the desired texture and flavour profile.
While many cheeses contain animal rennet, some cheese packaging does not specify the type of rennet used. This lack of transparency can make it challenging for consumers who wish to avoid animal rennet, particularly those who follow a vegetarian or vegan diet. In the United States, cheesemakers are not required by law to disclose the type of rennet on their packaging, making it difficult to navigate the market for vegetarian-friendly cheese options.
Some cheese producers may use alternative coagulants, such as acids or cultures, to create vegetarian or vegan cheeses. However, the absence of rennet can impact the final taste and texture of the cheese. It is worth noting that some younger, softer cheeses, like mozzarella, cottage cheese, cream cheese, and ricotta, are often made without rennet.
To make informed choices, consumers can look for specific terms on the packaging. If the cheese is labelled as "microbial rennet" or "fermented rennet," it is likely not derived from calves or other animal sources. Additionally, some traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, use vegetarian thistle rennet, which imparts a distinct briny flavour.
While it can be challenging to identify vegetarian-friendly cheeses due to labelling practices, consumers can refer to online resources, such as murrayscheese.com and cowgirlcreamery.com, which provide information on the types of rennet used in artisanal cheeses.
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Some countries have laws protecting traditional cheese names
While on the topic of cheese, it is worth noting that some countries have laws protecting traditional cheese names. This is done through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG) regimes. These laws are designed to protect regional foods and eliminate unfair competition and the misleading of consumers by non-genuine products, which may be of inferior quality or have a different flavor. For example, only designated provinces in Italy can produce and label their product as Parmigiano Reggiano. Similarly, real feta, produced in Greece from sheep and goat milk, bears no relation to the insipid salt crumbles most commonly found in American supermarkets. Other examples of protected cheese names include Gorgonzola, Asiago, and Champagne.
The legislation came into force in 1992 and applies in the EU and Northern Ireland, with designations open to both EU and non-EU products. This means that UK cheeses remained automatically protected in the EU post-Brexit. The laws protect not only cheeses but also wines, hams, sausages, olives, beer, and regional breads, fruits, and vegetables.
While some geographical names have been trademarked for products that are not manufactured there, such as Philadelphia cream cheese, there is little impetus to extend further recognitions at the federal level. However, in some cases, geographical indications (GIs) have been protected, such as in Australia, where an agreement was made with the EU to protect the GIs and traditional terms of winemaking of both parties. In Canada, a 2003 agreement with the EU provides for the protection of wine and spirit names, with new classifications being implemented in phases.
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Frequently asked questions
No, not all cheese is made using rennet. While rennet is a staple ingredient in many traditional cheeses, there are several artisanal cheese companies that make cheese with non-animal-based rennet, such as microbial, chymax, and plant-based rennet.
Rennet is an enzyme found in the lining of a ruminant animal's stomach, usually a young calf. It is added to milk to help it coagulate and solidify, separating the milk solids from the milk liquid.
To find vegetarian-friendly cheese, look for cheese made with non-animal-based rennet or cheese substitutes. Some companies produce vegetarian versions of traditional European cheeses, and you can also find nut-based cheese alternatives that are suitable for vegans and omnivores.
