Andy Montoya
Parmesan cheese is a popular ingredient in pastas, pizzas, and soups, but it is not strictly vegetarian. The use of enzymes in the production of cheese is common, and these enzymes can be derived from animal, microbial, or vegetable sources. While the term enzymes on ingredient lists does not specify the source, the presence of rennet indicates the use of animal enzymes, as rennet is derived from the stomachs of young calves, goats, or lambs. Traditional Parmigiano-Reggiano relies on animal rennet, but other types of Parmesan may use vegetarian rennet, such as microbial enzymes or vegetable rennet derived from plants. Therefore, the vegetarian status of enzyme-modified Parmesan cheese depends on the specific type and source of the cheese.
| Characteristics | Values |
|---|---|
| Vegetarian-Friendly | Depends on the type and source |
| Rennet | Usually derived from the stomach of calves, goats, or lambs |
| Enzymes | Can be animal, microbial, or vegetable |
| Coagulant | Needed to make cheese |
| Alternatives | Some companies offer vegetarian-friendly options, such as Bel Gioioso and Cabot Cheese |
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What You'll Learn
- Rennet is an enzyme used to clot milk, derived from calves' stomachs
- Parmesan can be made with non-animal rennet, but it's the exception
- Kraft Parmesan Cheese labels simply list enzymes, not specifying the source
- Bel Gioioso offers a vegetarian parm, free of animal rennet
- Cheesemakers are increasingly using vegetarian rennet, which is cheaper
Rennet is an enzyme used to clot milk, derived from calves' stomachs
Rennet is an enzyme that causes milk to clot and is crucial to the process of making Parmesan cheese. Rennet is derived from the inner lining of the fourth stomach of calves, usually slaughtered for veal. The stomach is ground and soaked in an enzyme extraction solution to produce rennet. This process of obtaining rennet is not considered vegetarian by most standards.
Parmesan cheese is not strictly vegetarian due to the presence of rennet, an animal byproduct enzyme. This enzyme is key to producing hard cheeses like Parmesan, Gruyere, and Manchego, as it enables the dairy to clump together and harden. The animal source of rennet is not always explicitly stated on cheese labels, which can be misleading for consumers following a vegetarian diet.
However, it is important to note that there are now vegetarian alternatives to traditional Parmesan. Some companies, like Bel Gioioso, offer vegetarian-friendly Parmesan that is guaranteed to be free of animal rennet. These alternatives use microbial enzymes or vegetable rennet derived from plants like cardoon thistle, artichokes, or nettles to achieve the coagulating effect in cheese production.
The availability of vegetarian rennet cheeses is increasing due to a cultural shift towards plant-based eating. This trend benefits vegetarians and kosher consumers, and the use of non-animal rennet is also more economical for cheesemakers. The most common form of rennet, found in 90% of commercial cheeses, is fermentation-produced chymosin, which is genetically identical to the enzyme found in calf stomach linings but requires much smaller quantities.
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Parmesan can be made with non-animal rennet, but it's the exception
Parmesan cheese is not strictly vegetarian. The ingredient "enzymes" on the label of Parmesan cheese products often refers to rennet, an enzyme that helps coagulate the milk and separate the curds from the whey. Rennet is typically derived from the inner lining of the fourth stomach of calves, which are usually slaughtered for veal, making Parmesan non-vegetarian by most standards.
However, it's important to note that Parmesan can be made with non-animal rennet. While traditional Parmigiano-Reggiano relies on animal rennet, other types of Parmesan may use non-traditional rennet sources. For example, Bel Gioioso offers a vegetarian-friendly Parmesan that is guaranteed to be animal rennet-free. Cabot Cheese also produces vegetarian-approved cheeses using only microbial-based enzymes. These non-animal rennet cheeses are becoming more common due to the increasing trend towards plant-based diets and the lower cost of producing these cheeses.
The challenge for vegetarians lies in identifying whether their Parmesan contains animal rennet or not. In the United States, generic Parmesan cheeses are often made with different ingredients, and simply listing "enzymes" on the label is common. While animal-sourced rennet must be explicitly stated, it can be challenging to determine if the enzymes are derived from microbial, vegetable, or other non-animal sources. Therefore, if a Parmesan cheese is not explicitly labelled as vegetarian, it is safe to assume that it contains some animal rennet.
To ensure a truly vegetarian option, vegetarians may need to opt for alternative European cheeses that bypass rennet altogether. Certain Iberian cheeses, such as Azeitão, are traditionally made using plant rennet, so vegetarians may have better luck exploring Portuguese or Spanish cheese options. While these non-animal alternatives may be considered less popular or genuine in taste, they provide viable options for those seeking vegetarian-friendly cheeses.
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Kraft Parmesan Cheese labels simply list enzymes, not specifying the source
Kraft Parmesan cheese labels simply list \"enzymes\" without specifying the source. This is because "enzymes" is often used as a catch-all term for catalysts of any type, which can include animal rennet, microbial rennet, or vegetable enzymes. While animal rennet must be explicitly stated on the label, enzymes derived from plants or microbial sources do not have a standard labelling practice. This means that Kraft Parmesan cheese may contain enzymes from any of these sources.
According to a response from Kraft to a customer inquiry, their grated Parmesan cheese utilizes microbial rennet, which is not made with enzymes extracted from animal tissue. However, they also state that the product may contain lipase, an enzyme that is derived from animal sources. Lipase is commonly used in cheese to develop the flavour of mild to older cheeses, as it is responsible for breaking up fat molecules.
The presence of lipase in Kraft Parmesan cheese indicates that it is not vegetarian, as this enzyme is derived from the stomach of slaughtered calves and lambs. While Kraft does not specify the source of their enzymes on their labels, they have provided information upon direct inquiry, allowing consumers to make informed choices.
It is important to note that the use of animal rennet in cheese production is not limited to Kraft. Many other cheese manufacturers also use animal rennet, and there is no standard for specifically calling out the source of enzymes on cheese labels. Therefore, it is advisable for consumers following a vegetarian diet to research products, ask questions, and closely examine packaging for clues about the enzyme sources used.
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Bel Gioioso offers a vegetarian parm, free of animal rennet
Parmesan cheese is not strictly vegetarian. While the enzymes that help coagulate the milk in cheese do not necessarily have to come from animals, parmesan is traditionally made with animal enzymes. Rennet, an animal byproduct, is the culprit behind parmesan's non-vegetarian status. It is a type of enzyme that helps coagulate milk and separate curds from whey.
However, Bel Gioioso offers a vegetarian-friendly alternative to traditional parmesan. Their product is guaranteed to be free of animal rennet, making it suitable for those following a vegetarian diet. The company's vegetarian parmesan has the same flavor and consistency as the original variety, and it can be used in a variety of dishes. You can sprinkle it on pizzas, soups, and pasta, or shave it over salads. You can also shred and bake it to make crispy parmesan wafers.
It is important to note that while Bel Gioioso's vegetarian parm is free of animal rennet, it may still contain other animal products. Additionally, the use of microbial rennet in the production of this cheese cannot be confirmed.
When shopping for parmesan cheese, it is always a good idea to read the labels carefully. Look for products that specifically state they are "vegetarian-friendly" or "suitable for vegetarians." These products use vegetable or microbial enzymes instead of animal rennet. However, it's important to remember that the absence of "animal rennet" on the label does not necessarily mean the product is vegetarian, as some animal-based enzymes may not be explicitly listed.
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Cheesemakers are increasingly using vegetarian rennet, which is cheaper
Parmesan cheese is not strictly vegetarian. If you look at the ingredients list on the back of a container of parmesan, you may see the word "enzymes". Parmesan cheese is historically made with animal enzymes, specifically rennet, which is an animal byproduct enzyme that helps coagulate the milk and separate the curds from the whey. Rennet is traditionally derived from the stomach lining of a calf, ewe, or kid (baby goat).
However, there are now vegetarian alternatives to animal rennet, such as microbial rennet and plant-based rennet. Microbial rennet is made by extracting enzymes similar to chymosin from molds in a lab. This type of rennet is not widely used because it can be tricky to use during the cheesemaking process and can result in unpleasant flavors. Plant-based rennet, on the other hand, is derived from plants such as cardoon thistle, artichokes, nettles, and nettles, which are soaked in water to extract a thickening enzyme similar to chymosin.
Cheesemakers are increasingly using vegetarian rennet due to its lower cost and other benefits. Fermentation-produced chymosin (FPC), which is a type of vegetarian rennet, is less expensive than animal rennet and provides a higher production yield, better curd texture, and reduced bitterness. Additionally, FPC is purer than animal rennet, which contains a multitude of proteins. Furthermore, cheesemakers who use plant-based rennet may find it advantageous to advertise their product as vegetarian-friendly, appealing to a wider range of consumers.
While animal rennet has been a popular choice for cheesemakers, the shift towards vegetarian rennet is driven by economic factors, improved product quality, and the ability to cater to a diverse market, including vegetarians and those following religious dietary restrictions. This trend is likely to continue as consumers become more conscious of the ingredients in their food and seek out vegetarian options.
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Frequently asked questions
Not necessarily. Rennet, an enzyme derived from the stomach of calves, is used in the production of Parmesan cheese. However, some companies use microbial enzymes or vegetable rennet to produce vegetarian-friendly Parmesan cheese.
Check the label. If it is not listed as vegetarian, you can assume that it has been produced using animal rennet. Some companies explicitly advertise their products as vegetarian.
Rennet is crucial to the Parmesan production process. Traditional Parmigiano-Reggiano is made with animal rennet. However, there are now viable alternatives to animal rennet, such as microbial enzymes or vegetable rennet.
