Kamil Perry
Many people assume that cheese is vegetarian, but this is not always the case. Rennet, a necessary ingredient in cheese-making, is often derived from the stomach lining of slaughtered young ruminants, such as calves, lambs, and goats. This means that many cheeses, including aged cheddars, are not vegetarian. However, there are vegetarian alternatives to animal-based rennet, including plant-based and microbial rennet, which are derived from plants, fungi, or bacteria. These vegetarian options are becoming more popular, especially in the United States, where many cheeses traditionally made with animal rennet, such as cheddar, are now available in vegetarian versions.
Is Cheddar Cheese Cultures and Enzymes Vegetarian?
| Characteristics | Values |
|---|---|
| Vegetarian-Friendly Enzymes | Genetically modified enzymes, microbial rennet, vegetable enzymes, plant-based rennet |
| Non-Vegetarian Enzymes | Animal rennet, traditional rennet |
| Vegetarian-Friendly Countries | The U.K. |
| Non-Vegetarian Friendly Countries | The U.S., Europe |
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What You'll Learn
- Rennet: a necessary ingredient for curdling milk
- Animal-based rennet: sourced from the stomachs of calves, lambs, and goats
- Vegetarian rennet: derived from plants like thistles, artichokes, and nettles
- Microbial rennet: made from moulds and other microorganisms
- Country-specific labelling: the UK mandates labelling, while the US does not
Rennet: a necessary ingredient for curdling milk
Rennet is a set of enzymes that play a crucial role in the traditional process of curdling milk to make cheese. It is produced in the stomachs of ruminant mammals and has long been used to separate milk into solid curds and liquid whey. However, the use of animal rennet has been on the decline due to its limited availability and the search for alternative methods to curdle milk.
The key component of rennet is chymosin, a protease enzyme that specifically curdles the casein in milk. While calf rennet is commonly used, it is derived from the inner mucosa of young nursing calves, which raises ethical concerns and is considered unsuitable for vegetarians. As a result, cheese makers have explored other sources of enzymes, including microbial, plant, and fungal sources, to produce vegetarian-friendly cheese.
One alternative to animal rennet is microbial rennet, which is derived from moulds such as rhyzomucor miehei. This type of rennet is produced through fermentation and genetic engineering, resulting in recombinant chymosin. The genetically modified microorganisms are killed after fermentation, ensuring that the final product does not contain any GMOs or GMO DNA. This method produces fermentation-produced chymosin (FPC), which is identical to animal-derived chymosin but is more efficient and cost-effective.
In addition to microbial rennet, several plants have coagulating properties that can be used as substitutes for animal rennet. These include fig juice, as mentioned in Homer's Iliad, as well as various plant species such as Galium, dried caper leaves, nettles, thistles, and mallow. These plant-based coagulants have been used by different cultures for cheese-making, ensuring that the final product is suitable for vegetarians and those following a kosher diet.
While rennet is essential for curdling milk in the traditional cheese-making process, the availability of alternative sources of enzymes has expanded the options for producing cheese that meets various dietary restrictions. The use of microbial and plant-based rennet allows for the creation of vegetarian-friendly cheese, catering to a wider range of consumers.
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Animal-based rennet: sourced from the stomachs of calves, lambs, and goats
Animal-based rennet is derived from the stomachs of calves, lambs, and goats. It is a common ingredient in cheese, particularly those of European origin, and is essential in the coagulation process. The use of animal rennet in cheese means that the final product is not vegetarian-friendly.
Rennet is an enzyme found in the lining of the stomachs of these animals, and when added to milk, it aids in the coagulation process, which is a crucial step in cheese-making. The animal-based variety is preferred by many cheese manufacturers, despite the availability of vegetable-based rennet, which has been introduced to cater to vegetarian consumers.
The issue is further complicated by the fact that some cheese packaging does not specify the type of rennet used, making it difficult for vegetarians to make informed choices. This lack of transparency has resulted in vegetarians unknowingly consuming animal-based rennet for years. While some sources advise checking the labels for ingredients like "lipase," which indicate the presence of animal-derived enzymes, others suggest consulting lists of vegetarian cheeses or checking websites like murrayscheese.com and cowgirlcreamery.com, which specify the type of rennet used in various cheeses.
The good news is that an increasing number of cheese producers are creating vegetarian options, and some traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, use vegetarian thistle rennet, giving them a unique briny flavor. Additionally, most certified-kosher cheeses are vegetarian, although they may contain animal rennet if the rennet itself is also certified kosher.
It is worth noting that some vegetarians draw their lines differently, and while they may not actively seek out animal rennet, they may not completely avoid it either, especially when dining out or considering the ecological impact of their food choices.
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Vegetarian rennet: derived from plants like thistles, artichokes, and nettles
Rennet is an essential part of the cheese-making process, used to coagulate milk and set it into jelly. Traditional rennet is derived from the stomach lining of a calf, ewe, or baby goat, and is avoided by vegetarians.
Vegetarian rennet, on the other hand, is derived from plants like thistles, artichokes, and nettles. Thistle rennet, for example, is traditionally used in parts of Spain and Portugal, producing a distinctive texture and flavour. The stamens of the thistle are ground, then infused in warm water, which is then added to the milk in the same way as traditional rennet. Thistle rennet works well with goat's and sheep's milk, but it produces a bitter cheese when used with cow's milk due to the way it reacts with the proteins.
Other sources of vegetarian rennet include fig tree bark, mallow, ground ivy, and creeping Charlie. Microbial rennet, derived from moulds such as Rhizomucor miehei, is also considered a vegetarian rennet. This type of rennet is made by growing the moulds in a controlled environment, then purifying and concentrating them so they are safe for human consumption. However, microbial rennet can increase the bitterness of cheeses, especially mature ones, and is therefore not widely used.
In recent years, with the advent of mass-produced cheese, supermarkets have increasingly turned to vegetarian rennet. This shift has also been influenced by the ongoing challenges of sourcing quality calves' rennet. Today, less than 5% of cheese in the United States is made using animal rennet, with most cheese being made using chymosin derived from bacterial sources.
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Microbial rennet: made from moulds and other microorganisms
Microbial rennet, also known as microbial coagulant, is a type of coagulant used in cheesemaking. It is produced by live organisms such as fungi, mould, or yeast. These organisms are grown in a controlled laboratory environment to produce the desired amount of fungi, mould, or yeast.
Microbial rennet is derived from moulds that can produce a coagulating enzyme, and it is considered suitable for vegetarians. It is often used in the production of fresh or short-ripened cheeses, but not for PDO and typical cheeses due to regulations. Unlike animal rennet, microbial rennet performs a more aggressive and random cutting action, resulting in a lower final yield.
The use of microbial rennet offers several advantages over animal rennet. It is less expensive to produce, allowing for lower production costs for cheeses made with it. It also has an extended shelf life compared to animal rennet, with most microbial rennet lasting up to 24 months. Additionally, microbial rennet is readily available with organic and Kosher certifications, making it suitable for a wider range of consumers.
The process of making microbial rennet involves the controlled fermentation of moulds, specifically Rhizomucor miehei, a fungus species that produces proteolytic enzymes capable of inducing milk coagulation. This mould is produced in a fermenter and then specially concentrated and purified to avoid contamination with unwanted byproducts of mould growth.
Overall, microbial rennet is an important alternative to animal rennet, providing a cost-effective, vegetarian-friendly, and Kosher-certified option for cheesemakers and consumers.
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Country-specific labelling: the UK mandates labelling, while the US does not
Country-specific labelling varies when it comes to vegetarian cheese, with the UK having more stringent requirements than the US. In the UK, it is mandated that cheese be labelled clearly to indicate whether it is suitable for vegetarians or not. This includes specifying the source of rennet, which can be derived from animals, plants, or microbes. The presence of animal-based rennet, often indicated by the term "enzyme" on ingredient lists, renders the cheese unsuitable for vegetarians. The UK's labelling system provides transparency and allows consumers to make informed choices.
In contrast, the United States does not have mandatory labelling requirements regarding the vegetarian status of cheese. This means that consumers in the US may not always have clear information about the ingredients and sources of rennet in the cheese they purchase. This discrepancy in labelling regulations between the two countries can be confusing for consumers and may hinder their ability to make informed choices about the food they eat.
The difference in labelling requirements between the UK and the US highlights a broader issue in food labelling and consumer awareness. While the UK has taken steps to ensure that consumers are informed about the presence of animal-based products in cheese, the lack of mandatory labelling in the US leaves consumers with less information to make dietary choices. This discrepancy underscores the need for standardised and transparent labelling practices across the food industry, particularly when it comes to products that may contain animal-derived ingredients.
It is worth noting that the use of animal-based rennet in cheese is not just a matter of vegetarianism or veganism. Some consumers may have ethical concerns about the practice of using rennet derived from the stomachs of slaughtered newborn calves, which is the traditional method for producing certain cheeses. As consumer awareness of this practice grows, there may be increasing demand for clear and consistent labelling that provides transparency into the ingredients and production methods used in cheese and other food products.
While the UK's labelling requirements provide more transparency for consumers, it is ultimately the responsibility of consumers in both countries to be vigilant and proactive in checking ingredient labels. By reading labels carefully and seeking information about the sources of ingredients, consumers can make informed choices that align with their dietary preferences and ethical values. Additionally, consumers can support companies that voluntarily provide detailed labelling, encouraging greater transparency and accountability in the food industry.
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Frequently asked questions
Cheddar cheese is traditionally made using animal rennet, which is not vegetarian. However, some manufacturers now use vegetarian-friendly microbial rennet derived from moulds, making it suitable for vegetarians.
Rennet is a crucial ingredient in the cheese-making process, causing milk to curdle and separate into solids (curds) and liquids (whey).
Animal rennet is traditionally made from the stomach lining of slaughtered young ruminants, including calves, lambs, and goats.
In the UK, vegetarian cheeses are labelled with a "V" and specify their ingredients. In the US and the rest of the world, most cheeses are not vegetarian, but some manufacturers produce vegetarian versions of traditionally non-vegetarian cheeses, such as cheddar. Look for labels that say "vegetarian rennet", "microbial enzymes", or "plant-based enzymes".
