Andy Montoya
Many people are unaware that a lot of cheese is made using animal rennet, which is not vegetarian. Rennet is a key ingredient in cheesemaking, alongside milk, salt, and cultures. It is an enzyme derived from the stomach of a calf and is used to make milk clump up into curds. While some cheeses are made with vegetable rennet, which is suitable for vegetarians, animal rennet is still used in a lot of cheese, including many European cheeses.
| Characteristics | Values |
|---|---|
| Main ingredients in cheese | Milk, salt, cultures, and rennet |
| Rennet | Two enzymes, chymosin and bovine pepsin |
| Animal Rennet | Not vegetarian |
| Rennet sources | Calf stomach |
| Vegetarian rennet sources | Artichokes, nettles, cardoon thistle, or other plants |
| Non-animal rennet sources | Microbial rennet, fermented rennet |
| Kosher cheese | Can be made with animal rennet as long as the rennet is certified kosher |
| Parmigiano-Reggiano | Must contain animal rennet by European Union law |
| British cheese | Increasingly being made and labeled vegetarian |
| Spanish and Portuguese sheep's cheese | La Serena and Zimbro use vegetarian thistle rennet |
| North American cheese | Over 80% is made from non-animal rennet sources |
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What You'll Learn
- Rennet is derived from the stomach of a calf
- Rennet is not vegetarian, but there are vegetarian alternatives
- Some cheeses are made without rennet, using acids like vinegar or lemon juice
- Rennet is not always listed as an ingredient, but you can check online
- Most certified-kosher cheeses are vegetarian, but some use animal rennet
Rennet is derived from the stomach of a calf
Rennet is a key ingredient in cheesemaking. It is derived from the stomach of a calf or, more specifically, from two enzymes, chymosin and bovine pepsin. The calf-derived rennet is used in making aged cheddars, for instance, as cheesemakers seek the bovine pepsin enzyme. Rennet is added to milk to make it clump up into curds.
There is a popular fable that explains the origins of rennet and cheesemaking. The story goes that a nomadic shepherd was travelling with milk in a sack made from the stomach of a young animal. When he arrived at his destination and took a sip of the milk, he found that it had curdled into a delicious solid. This tale illustrates the importance of rennet in the process of cheese-making and how it can transform milk.
While rennet is often derived from calves, it can also be obtained from other sources. For instance, some cheesemakers use vegetable rennet, which can be made from artichokes, nettles, cardoon thistle, or other plants. This type of rennet works similarly to animal-derived rennet, but the results may not always be consistent. There is also microbial rennet, which is extracted from certain rennet-like molds in a lab, and kosher rennet, which can be made with animal rennet as long as the rennet itself is certified kosher.
The inclusion of rennet in cheese is a concern for vegetarians, as it is derived from animals and is therefore not suitable for vegetarian diets. Some vegetarians may be less strict about this, as the amount of rennet used is relatively small, and the slaughter of the animal is for veal, with rennet being a byproduct. However, many cheese manufacturers still use animal rennet, and some do not include it on their ingredient lists. This can make it challenging for vegetarians to identify and avoid cheese containing animal rennet.
Fortunately, there are resources available to help vegetarians identify vegetarian-friendly cheeses. Some companies clearly label their products as containing "vegetarian enzymes," "vegetable rennet," or "non-animal enzymes." Additionally, websites like murrayscheese.com and cowgirlcreamery.com provide information on the type of rennet used in various artisanal cheeses.
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Rennet is not vegetarian, but there are vegetarian alternatives
Rennet is a key ingredient in cheesemaking. It is derived from the stomach of a calf and is used to make milk clump up into curds. Therefore, rennet is not vegetarian. However, there are several vegetarian alternatives to rennet, such as vegetable rennet, which can be made from artichokes, nettles, cardoon thistle, or other plants. The process of extracting the enzyme from these plants involves soaking them in water. The resulting plant-based enzyme works similarly to animal rennet, although the results are not always consistent.
Another option is microbial rennet, which is extracted from certain rennet-like molds in a lab. This type of rennet is also suitable for vegetarians. In fact, over 80% of the cheese consumed in North America is made from non-animal sources.
Some cheese companies have started using vegetable-based rennet to cater to vegetarian customers. However, many cheese manufacturers still use animal rennet and may not always include it on their ingredient lists. Therefore, it is important to carefully read the labels and look for terms like "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes." Additionally, some traditional cheeses, such as La Serena and Zimbro, use vegetarian thistle rennet, which has a distinct briny flavor.
It is worth noting that some people with less strict forms of vegetarianism may still consume cheese made with animal rennet, as the amount of rennet used is relatively small, and no slaughter occurs specifically to obtain it. Instead, it is a byproduct of the veal industry. Ultimately, the decision to consume cheese with animal rennet depends on an individual's motivations for being vegetarian.
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Some cheeses are made without rennet, using acids like vinegar or lemon juice
Rennet is a key ingredient in cheesemaking. It is traditionally gathered from the stomach lining of a calf and contains enzymes that coagulate milk into curds. However, some cheeses are made without rennet, using acids like vinegar or lemon juice.
Cottage cheese, for example, is traditionally made without rennet and is instead coagulated with an acidic ingredient like vinegar. The buttermilk in cottage cheese is already acidic due to fermentation, and heating it causes the milk to separate into curds. Similarly, paneer, a mild cheese used in Indian dishes, can be made by heating milk and adding lemon juice or vinegar to curdle it.
Mascarpone, a cream-based cheese used in tiramisu, is another example of a cheese that does not require rennet. It is traditionally curdled using tartaric acid, making it safe for vegetarians.
Some manufacturers have started using vegetarian substitutes for rennet, such as microbial rennet, made from fermented soybeans or fungi, or vegetable rennet, produced from fungi or mold. These substitutes are often used in younger cheeses, as the aging process can strengthen flavors, and over 80% of cheese consumed in North America is made from non-animal sources.
It is worth noting that while most certified-kosher cheeses are vegetarian, they can be made with animal rennet as long as the rennet itself is also certified kosher. Additionally, in the European Union, Parmigiano-Reggiano must contain animal rennet to use that name, but vegetarian versions of Parmesan and other European-style cheeses are available.
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Rennet is not always listed as an ingredient, but you can check online
Rennet is a key ingredient in cheesemaking. It is derived from the stomach of a calf and is used to make milk curdle and form cheese curds. While rennet is a common ingredient in cheesemaking, it is not always listed as an ingredient on cheese labels. This lack of transparency can be problematic for vegetarians and others who wish to avoid animal-based products.
In the United States, cheesemakers are not required to specifically label the use of animal rennet, and it may simply be listed as "enzymes." This makes it challenging for consumers to make informed choices about the cheese they purchase. However, some companies may provide more detailed information on their websites or FAQ pages, so it is worth checking online if you are unsure about a particular brand.
To ensure that you are purchasing cheese that aligns with your dietary preferences and values, it is advisable to look for cheese made with vegetable rennet or microbial rennet, which are suitable for vegetarians. These types of rennet are derived from plants or molds and provide an alternative to animal-based rennet. Some common indicators on ingredient lists that suggest the use of vegetarian rennet include "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes."
Additionally, certain types of cheese are less likely to contain animal rennet due to their manufacturing processes. Soft cheeses that do not require coagulation, for example, typically do not use rennet at all. Instead, they are made by adding acids such as vinegar or lemon juice to milk, resulting in loose curds that can be formed into soft cheese. Therefore, opting for cheeses that do not traditionally use rennet can be a safer choice when in doubt.
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Most certified-kosher cheeses are vegetarian, but some use animal rennet
Rennet is a key ingredient in cheese-making. It is derived from the enzymes chymosin and bovine pepsin, which are found in the stomach of ruminants. Rennet is used to curdle the milk, transforming it into cheese. While there are non-animal sources of these enzymes, such as microbial rennet, most cheeses are still made with animal rennet. This is especially true for European cheeses, as well as aged cheddars, which require bovine pepsin for flavour.
Vegetarians and those keeping kosher may be concerned about the source of rennet in their cheese. While most certified-kosher cheeses are vegetarian, they can be made with animal rennet as long as the rennet itself is also certified kosher. This means that the cheese must be made with rennet derived from a kosher-slaughtered animal and produced under rabbinical supervision.
In contrast, vegetarians would need to ensure that their cheese is made with non-animal rennet. This can be challenging, as cheesemakers in the US are not required to specify the type of rennet used. However, some companies have started to label their cheeses as vegetarian, and websites like murrayscheese.com and cowgirlcreamery.com can help identify vegetarian artisanal cheeses.
For those who keep kosher, it is important to note that kosher cheese can be made with animal rennet, as long as it is from an animal that is considered kosher. Fish, for example, is not considered meat in kashrut, so it could be used as a source of rennet for kosher cheese. However, this would not be suitable for vegetarians.
In summary, while most certified-kosher cheeses are vegetarian, some do contain animal rennet. Those who keep kosher or are vegetarian should carefully read labels and research the source of their cheese to ensure it aligns with their dietary restrictions.
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