Bushra Griffith
Rennet is a vital part of cheese production, and animal rennet has traditionally been used to separate milk into solid curds and liquid whey. However, today, many cheesemakers have moved away from using animal rennet due to ethical concerns and the limited availability of mammalian stomachs, instead opting for vegetarian, microbial, or plant-based alternatives. While animal rennet is still used in some traditional European cheeses, its presence in the majority of cheeses has decreased significantly, especially in the UK and North America.
| Characteristics | Values |
|---|---|
| Percentage of cheese in the US made using animal rennet | Less than 5% |
| Most common form of rennet used in industrial cheesemaking in North America and Europe | Fermentation-produced chymosin |
| Percentage of US hard cheeses made with FPC in 1999 | 60% |
| Global market share of FPC in 2017 | 90% |
| Animal rennet usage in the UK | Only a handful of traditionally made farmhouse cheeses still use animal rennet |
| Animal rennet usage in Europe | Quite some of the European quality excellence cheeses require the use of animal rennet |
| Animal rennet usage in India | Fruit trees are used as a substitute for animal rennet |
| Animal rennet usage in Spain | Thistle and cardoon rennets are used for some sheep's milk cheeses |
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What You'll Learn
Animal rennet is no longer the norm
Cheese makers have sought alternative ways to coagulate milk since Roman times. Various plants have coagulating properties, including fig juice, as suggested by Homer in the Iliad, and extracts from several species of Galium, dried caper leaves, nettles, thistles, mallow, and ground ivy. Other non-animal sources of rennet include fungi, microbial sources, and genetic engineering.
Fermentation-produced chymosin (FPC) is a commercially viable alternative to animal rennet and is generally preferred in industrial production. FPC has been on the market since 1990 and is purer than animal rennet, leading to a higher production yield, better curd texture, and reduced bitterness. By 2017, FPC accounted for 90% of the global market share for rennet.
In the UK, most cheeses do not contain animal rennet, and many commercially available cheeses today use vegetarian rennet. However, some traditional European cheesemakers still use animal rennet, and geographical indicators legally protect these traditional methods of production. These cheeses may be more authentic and respectful of long-standing cheesemaking traditions, but they pose a challenge for vegetarians who wish to avoid animal products.
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Alternatives to animal rennet
There are several alternatives to animal rennet that can be used to produce cheese. One option is microbial rennet, which is made from microbes. Microbial rennet is often preferred for its consistency and is suitable for vegetarians. Another alternative is vegetable rennet, which is derived from plants such as thistle, nettle, mallow, and fig leaves. Vegetable rennet is also suitable for vegetarians and can produce similar results to animal rennet in most cheese types. However, it may result in a slightly softer texture and a bitter taste in aged cheeses.
Other alternatives to animal rennet include vinegar, lemon juice, and citric acid, which can be used to coagulate milk for fresh cheeses. For those seeking kosher options, fermentation-produced chymosin (FPC) is a suitable alternative to animal rennet. FPC provides several benefits to cheese producers, including a higher production yield, better curd texture, and reduced bitterness.
Ultimately, the choice between animal and alternative rennet depends on various factors, including dietary preferences, cheese type, and desired flavor and texture profiles. Experimentation with different types of rennet can help cheese makers determine which option works best for their particular needs and preferences.
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Animal rennet and cheese-making traditions
Rennet is a vital part of cheese production. It is used to separate milk into solid curds and liquid whey. Traditionally, rennet was derived from the abomasum (the fourth stomach) of ruminating animals. However, today, many cheesemakers have moved away from using animal rennet due to ethical concerns and the limited availability of mammalian stomachs.
Animal rennet has been a traditional part of cheesemaking for centuries. According to legend, cheese was discovered by a nomadic shepherd who carried milk in a sack made from the stomach of a young animal. Upon arriving at his destination, the shepherd found that the milk had curdled into a delicious solid. This discovery led to the use of animal rennet in cheesemaking.
Today, animal rennet is still used in some traditional European cheeses. Geographical indicators, such as the EU's protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), legally protect the use of animal rennet in certain cheeses. These indicators ensure that traditional methods of production and regional origins are preserved. However, animal rennet presents a challenge for vegetarians who wish to consume dairy products that do not contain animal parts.
In recent years, vegetarian rennet has become far more prevalent in dairy products. Vegetarian rennet is developed using enzymes found in plants, such as fig leaves and artichoke flowers, or through microbial rennet derived from bacteria, fungi, or yeasts. Fermentation-produced chymosin (FPC) is a widely used alternative to animal rennet, offering higher production yields, better curd texture, and reduced bitterness. FPC is also suitable for the production of vegan cheese when no animal-based ingredients are used.
While animal rennet is less commonly used today, it still plays a role in traditional cheese-making traditions, particularly in Europe. The use of animal rennet in certain cheeses is protected by geographical indicators, ensuring the preservation of longstanding cheesemaking methods.
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The impact of animal rennet on cheese taste
Animal rennet has traditionally been used to separate milk into solid curds and liquid whey in the production of cheese. However, its use has declined due to the limited availability of mammalian stomachs and the emergence of vegetarian alternatives. Today, most cheese is made using chymosin derived from bacterial, plant, or microbial sources.
It is worth noting that animal rennet is still used in some traditional European cheeses, and it is believed to contribute to the unique characteristics and authenticity of these cheeses. Geographical indicators, which protect traditional methods of production, are a key reason why animal rennet is still used in certain European cheeses. However, the use of animal rennet presents a challenge for vegetarians who wish to consume dairy products that do not contain animal parts.
The efficiency of animal rennet is considered superior to vegetable alternatives, which can also impact the taste and texture of the cheese. FPC (fermentation-produced chymosin), a commercially viable alternative to animal rennet, provides several benefits to cheese producers, including higher production yield, better curd texture, and reduced bitterness. FPC has become widely used in industrial cheesemaking due to its efficiency and cost-effectiveness.
In summary, while the impact of animal rennet on cheese taste may be subtle, it is believed to play a role in the unique characteristics of certain traditional cheeses. The use of animal rennet remains prevalent in some European cheeses due to geographical indicators and the belief that it enhances the taste and texture of the final product. However, the shift towards vegetarian alternatives continues, driven by consumer preferences, efficiency, and the ability to produce high-quality cheeses with consistent results.
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The ethics of animal rennet
Animal rennet has been traditionally used in cheesemaking for centuries, with its origins dating back to ancient times. It is derived from the abomasum (fourth stomach) of ruminating animals, such as calves, and plays a crucial role in coagulating milk to form curds, which is an essential step in the cheese-making process. However, the use of animal rennet has come under scrutiny due to ethical concerns related to animal welfare and the consumption of animal products.
One of the main ethical concerns regarding animal rennet is the impact on animal welfare. Traditional methods of obtaining rennet involve using the stomachs of young, unweaned animals, which can be distressing for those who prioritize animal rights and welfare. Additionally, the use of animal rennet may conflict with the values and dietary restrictions of certain consumers, such as vegetarians and vegans, who prefer to avoid consuming animal-based products. This has led to a growing demand for vegetarian and vegan-friendly cheese alternatives.
In response to these ethical concerns, cheese manufacturers have explored alternative sources of rennet. Plant-based rennet, for example, has been used in various cultures for centuries and is now widely adopted by cheese producers to cater to vegetarian consumers. Some companies have also turned to microbial rennet, which is derived from bacteria, fungi, or yeasts that produce recombinant chymosin during fermentation. These alternatives offer viable options for creating high-quality cheeses that align with ethical considerations.
However, there are also arguments in favour of the continued use of animal rennet. Some traditional European cheesemakers argue that using animal rennet preserves the authenticity and long-standing tradition of European cheesemaking. They believe that animal rennet contributes to the unique characteristics, flavour profiles, and functionality of certain cheeses. Additionally, supporters of animal rennet may argue that it exemplifies sustainability by utilising all parts of the animal, reducing waste in the meat industry.
Ultimately, the ethics of animal rennet remains a contentious issue. While alternative sources of rennet have gained traction and addressed some ethical concerns, traditional cheesemakers and consumers who value the unique qualities of animal rennet-based cheeses continue to use this ingredient. The decision to use or avoid animal rennet depends on individual values, cultural traditions, and the evolving landscape of ethical consumption.
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Frequently asked questions
Yes, animal rennet is still used in some cheeses, particularly traditional European cheeses. However, its use has declined over time, with less than 5% of cheese in the United States made using animal rennet.
There are several reasons for the decline in the use of animal rennet:
- The development of vegetarian rennet, which performs a similar function to animal rennet, has provided a more accessible and cost-effective alternative.
- Animal rennet is not suitable for vegetarians or those who keep kosher or halal dietary restrictions.
- Animal rennet can be highly processed and may not offer the same sense of place and tradition as other methods.
There are several alternatives to animal rennet, including:
- Fermentation-produced chymosin (FPC): This is a commercially viable alternative that is widely used in industrial cheesemaking due to its lower cost and higher production yield.
- Microbial rennet: Derived from bacteria, fungi, or yeasts, this type of rennet is suitable for vegan cheese production.
- Plant-based rennet: Some plants, such as fig leaves, artichoke flowers, and thistles, have enzymes that can coagulate milk and have been used in cheesemaking for centuries.
It is not always easy to determine if a cheese uses animal rennet as the source of rennet is not required to be listed on ingredient labels. However, some packaging may indicate the use of microbial or fermented rennet, which suggests that the cheese is suitable for vegetarians. Checking the product description or inquiring with the manufacturer can provide more specific information about the type of rennet used.
