Patrick Oconnell
Cheese is a beloved dairy product that has been consumed by humans since ancient times. However, not all cheese is created equal when it comes to dietary restrictions. While some cheeses are suitable for vegetarians, others are not, and this distinction lies in the ingredients used during the cheese-making process. The presence of animal rennet, derived from the stomach lining of ruminant animals, can render cheese non-vegetarian. This raises questions about the ethics of cheese consumption, especially for those who follow a vegetarian or vegan lifestyle. With the rise of veganism and vegetarianism, the market for plant-based cheese alternatives is growing, and companies are racing to create vegan cheeses that mimic the taste, texture, and meltability of traditional dairy cheese.
Is Cheese made from non-veg?
| Characteristics | Values |
|---|---|
| Vegetarian Cheese | Made without animal rennet and enzymes |
| Non-vegetarian Cheese | Made with animal rennet and enzymes |
| Vegan Cheese | Made with plant-based ingredients, including nuts, seeds, grains, coconut, oils, starches, and root vegetables |
| Commercially available cheese | Green dot for vegetarian, Red dot for non-vegetarian |
| Rennet | Animal-based, microbial, chymax, and plant-based |
| Curdling | First step in cheese-making, coagulation of milk |
| Coagulation | Conversion of milk sugar (lactose) into lactic acid |
| Fermentation | Used to replicate dairy cheese texture and flavor |
| Taste | Non-vegetarian cheese may have a bitter taste due to microbial rennet |
| Market | Europe has the largest market share for vegan cheese (43%) |
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What You'll Learn
Cheese can be vegetarian or non-vegetarian
Cheese is a beloved dairy product that has been consumed by humans since ancient times. It is made from the milk of cows, buffalo, sheep, or goats and comes in various colors and textures. However, not all cheese is vegetarian-friendly, and some may even be considered religiously unethical.
The process of making cheese determines whether it is vegetarian or non-vegetarian. The first and most critical step in cheese-making is curdling, where milk is coagulated by adding rennet or vegetable/microbial enzymes. Rennet, a staple ingredient in cheese-making, is a coagulant that helps milk solidify by causing proteins in the milk to web together, separating the milk solids from the liquid. While microbial rennet is suitable for vegetarians, animal rennet is derived from the stomach lining of ruminant animals, typically calves, and is used in traditional cheese recipes.
Some cheeses, like mozzarella, paneer, ricotta, and cream cheese, often use acids like lemon juice or vinegar as coagulants instead of rennet, making them safe for vegetarians. Commercially, cheese packets are marked with a green dot if they are vegetarian and a red dot if they are non-vegetarian. However, not all cheese labels clearly indicate the type of rennet used, so it can be challenging to determine if a cheese is vegetarian-friendly.
Vegan cheese, on the other hand, is made entirely from plant-based ingredients, including nuts, soy products, coconut oil, and root vegetables. It is blended and processed to mimic the texture and flavor of traditional cheese. Vegan cheese can also be made with vegetable proteins, seeds, grains, oils, or starches. The process of making vegan cheese is similar to that of dairy cheese, but without the use of animal milk. The base, such as nut milk or soy milk, is fermented using similar bacteria as dairy cheese and then aged.
The global market for vegan cheese is growing, driven by an increasing preference for vegetarian sources and international foods. Various styles of vegan cheese are available, including mozzarella, Parmesan, cheddar, Gouda, and cream cheese. However, labeling vegan cheese as "cheese" is controversial, with dairy industry groups pushing to prohibit the use of the term for non-dairy products. Despite this, the demand for vegan cheese continues to rise, and companies are constantly developing new processes to make animal-free cheese taste and act more like traditional cheese.
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Rennet is a staple ingredient in cheese
The use of animal rennet in cheese poses a problem for vegetarians, as it is derived from animals and often obtained through the slaughter of young animals. To cater to vegetarians, some cheesemakers have started using vegetarian-friendly alternatives to animal rennet, such as microbial rennet or plant-based rennet. Microbial rennet is derived from fungus, yeast, or mold, while plant-based rennet is typically sourced from cardoon thistle, artichokes, or nettles. These plants are soaked in water to extract a thickening enzyme similar to chymosin.
While the availability of vegetarian-friendly cheeses is increasing, it can still be challenging to find them. In the United States, cheesemakers are not required to specify the type of rennet used on their labels. However, some cheesemakers voluntarily disclose this information, and certain websites provide lists of artisanal cheeses and their rennet content. In the United Kingdom, cheese made without animal rennet is typically labeled as vegetarian.
The acceptability of consuming animal rennet among vegetarians varies. Some vegetarians strictly avoid animal rennet, while others are less stringent in their dietary practices. The interpretation of vegetarianism can differ, and individuals may prioritize different aspects of the diet and lifestyle. Some may choose to avoid only obvious bits of dead animals, while others may strive to exclude all animal products from their diet.
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Rennet comes from the stomach lining of animals
Cheese can be made with vegetarian or non-vegetarian ingredients. The use of animal-based ingredients in cheese production is what makes it non-vegetarian. One such ingredient is rennet, which is derived from the stomach lining of animals.
Rennet is a set of enzymes produced in the stomachs of ruminant mammals. Its key component is chymosin, a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and lipase. The traditional method of harvesting animal rennet involves extracting it from the inner mucosa of the fourth stomach chamber (abomasum) of young, nursing calves. These stomachs are a byproduct of veal production. The dried and cleaned stomachs are then diced and soaked in a solution of salt water, vinegar, or wine to lower the pH. After filtering this solution, the crude rennet that remains can be used to coagulate milk.
However, due to the limited availability of mammalian stomachs, cheese makers have sought alternative ways to coagulate milk. Various plants, such as cardoon thistle, artichokes, nettles, and fig juice, have coagulating properties and can be used as substitutes for animal rennet. This type of rennet is known as microbial or vegetable rennet and is suitable for vegetarians and those keeping Kosher or Halal diets.
Today, most cheese is made using fermentation-produced chymosin (FPC), which is derived from bacterial, fungal, or yeast sources. This method is widely used in industrial cheesemaking due to its cost-effectiveness and reliability. Over 90% of commercially produced cheeses use FPC, making it much more common than animal or plant rennet.
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Vegan cheese is made with plant-based ingredients
Cheese is a dairy product, typically made from animal milk. However, vegan cheese is made from plant-based ingredients, such as nuts, seeds, soy, tofu, grains, coconut, oils, starches, and vegetables. The base of vegan cheese is typically nut milk or soy milk, which is then fermented using bacteria, similar to the process for dairy cheese. The key difference is that vegan cheese does not require the curdling of milk and the draining of whey.
Vegan cheese can be made with a wide variety of plant-based ingredients, including:
- Nuts: Cashews, almonds, macadamia, pecans, pine nuts, peanuts, and walnuts are commonly used in vegan cheese. Cashews, in particular, provide a smooth and creamy texture.
- Seeds: Seeds such as sunflower, sesame, pumpkin, and hemp seeds can be used in vegan cheese.
- Soy and tofu: Soybeans and soy proteins, such as tofu, are popular base ingredients for vegan cheese.
- Grains: Oats and hemp are examples of grains that can be used in vegan cheese production.
- Oils and starches: Oils and starches are often used as thickening agents to aid fermentation, improve taste, and create a similar consistency to dairy cheese.
- Vegetables: Potatoes, carrots, and onions can be used in vegan cheese, providing a creamy texture when blended.
The process of making vegan cheese involves fermenting the base with bacteria and then ageing it. The ageing process allows the bacteria to break down the plant protein, resulting in a more nuanced flavour and texture. Some vegan cheeses also use acidic ingredients like lemon juice instead of fermentation and ageing to achieve a similar taste to dairy cheese.
Vegan cheese has been growing in popularity, with a global market value expected to reach $3.9 billion by the end of 2024. However, there has been some controversy over the labelling of vegan cheese, with dairy industry groups pushing to prohibit the use of the term "cheese" on non-dairy products. Despite this, the market for vegan cheese continues to expand, driven by an increasing preference for vegetarian sources, rising urban populations, and a growing demand for international foods.
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Vegan cheese is a good source of protein
Cheese is a dairy product that can be made from milk derived from various animals, including cows, buffalo, sheep, and goats. The process of cheese-making differs globally, and the products used determine whether the cheese is vegetarian or non-vegetarian. Commercially, cheese packets are marked with a green dot if they are vegetarian and a red dot if they are non-vegetarian.
Vegan cheese, on the other hand, is a non-dairy, plant-based alternative that excludes all animal products. It can be made from a variety of ingredients, including soy, tofu, nuts, seeds, grains, coconut, oils, and starches. While vegan cheese is a good source of certain nutrients, its protein content is often lower than that of dairy cheese.
Between April 2020 and April 2023, 62% of vegan cheese launches globally were oil and starch-based, with two-thirds containing no protein. The remaining 38% were made with nuts and/or seeds, providing a higher protein content but still less than most dairy cheeses. However, some vegan cheeses, such as Miyoko's cheddar, can contain up to 3 grams of protein per ounce, higher than other vegan options.
Creating vegan cheese with a higher protein content while maintaining desirable sensory qualities is a challenge for manufacturers. PurePro faba protein, for example, has been shown to improve the melt and overall quality of grilled cheese when added to starch and oil-based vegan cheeses. Other plant proteins may introduce undesirable characteristics, such as beany flavors, grainy textures, or off-putting colors.
To summarize, while vegan cheese may not match the protein content of dairy cheese, it is still a good source of protein, especially when made with nuts and seeds. As the demand for vegan cheese continues to grow, manufacturers are working to develop products that offer both nutritional value and sensory experiences comparable to dairy cheese.
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Frequently asked questions
Not all cheese is suitable for a vegetarian diet. Many cheeses are made with animal rennet, which comes from the stomach lining of ruminant animals, usually a young calf.
Commercially available cheese packets have a clearly marked Green dot if vegetarian or Red Dot if Non-vegetarian. Many cheese labels will have some indicator as to what type of rennet is used in the ingredients list. Look for keywords like "vegetarian rennet", "microbial enzymes", or "plant-based enzymes" to ensure that the cheese is free from animal rennet.
Vegan cheese is made entirely with plant-based ingredients, including nuts like cashews and almonds, soy products, coconut oil, nutritional yeast, and root vegetables.
Vegan cheese can be made in a variety of styles, including mozzarella, parmesan, cheddar, gouda, and cream cheese.
Vegan cheese is made for those who follow a vegan diet, which means they avoid all animal products, including eggs and milk. Vegetarian cheese, on the other hand, is made without animal rennet and enzymes, but may still contain milk and eggs.
