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Rennet is traditionally used to separate milk into solid curds and liquid whey, which is then used in the production of cheese. In the past, rennet was derived from the inner mucosa of the fourth stomach chamber of young calves. However, due to the limited availability of mammalian stomachs, cheese makers have sought alternative ways to coagulate milk. While microbial rennet is often used in industrial cheesemaking, pig rennet has been used in traditional cheesemaking in Italy for Pecorino di Farindola cheese.
| Characteristics | Values |
|---|---|
| Use of pig rennet in cheese | Used in Pecorino di Farindola, a traditional Italian ewe's raw milk cheese |
| How is pig rennet obtained? | Rennet is obtained from the stomach of a pig |
| How is it prepared? | Local white wine, Montonico, is left to infuse for 3-4 months or even over a year |
| What is the process of making the cheese? | After the pig rennet is added and the milk coagulates, the curd is cut into small pieces and placed into woven reed baskets, which give the rind its characteristic pattern. The cheese is left to drain for about a day, and then dry salted by hand and aged on wooden shelves for a minimum of three months to over a year. |
| What are the characteristics of the cheese? | Physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. Higher proteolysis after 7 days of ripening. The content of isovaleric and propionic acids at the end of ripening was correlated with the presence of propionibacteria. |
| Is it suitable for religious diets? | No, it is not suitable for strict religious diets like halal or kosher |
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What You'll Learn
- Pecorino di Farindola is a rare Italian cheese made with pig rennet
- Pig rennet is used to make Pecorino di Farindola, which is believed to be the only cheese in the world made with pig rennet
- The use of pig rennet in cheese is ancient, but today porcine pepsin has been withdrawn from most markets
- Porcine pepsin has been used in cheese-making since the 1960s
- Kraft Domestic Swiss Cheese is made with microbial rennet, not pig rennet
Pecorino di Farindola is a rare Italian cheese made with pig rennet
The process of making Pecorino di Farindola involves adding pig rennet to raw sheep's milk, causing the milk to coagulate. The curd is then cut into small pieces and placed into woven reed baskets, which give the cheese its characteristic patterned rind. The cheese is then dry-salted and aged on wooden shelves for a minimum of three months to over a year. During this time, the cheese is periodically rubbed with a mixture of local extra virgin olive oil and vinegar to prevent the formation of mould and cracks.
The use of pig rennet gives Pecorino di Farindola its typical aroma, as well as physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. The cheese has a granular, slightly moist, straw yellow paste, even when aged, and a strong, bitter flavour with a spicy finish.
The recipe and technique for making Pecorino di Farindola are passed down from mother to daughter and are known only to a handful of families in the region. The cheese is produced exclusively by women, who hand-milk the sheep and transform the milk into cheese, continuing a tradition that has been in danger of disappearing due to depopulation and emigration.
In summary, Pecorino di Farindola is a rare Italian cheese made with pig rennet that has ancient origins. It is produced in a small area of Italy using traditional methods passed down through generations of women. The use of pig rennet gives the cheese its distinctive aroma and flavour, making it a unique and valued product.
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Pig rennet is used to make Pecorino di Farindola, which is believed to be the only cheese in the world made with pig rennet
Rennet is traditionally used to separate milk into solid curds and liquid whey, which is then used in the production of cheese. Rennet is typically extracted from the inner mucosa of the fourth stomach chamber of young, nursing calves. However, due to the limited availability of mammalian stomachs, cheese makers have sought other ways to coagulate milk.
Pig rennet is one such alternative. It is believed to be very ancient and is used in the production of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. Pecorino di Farindola is believed to be the only cheese in Italy, and possibly the world, made with pig rennet. The use of pig rennet gives Pecorino di Farindola certain physico-chemical and proteolytic characteristics that differentiate it from cheeses produced with other coagulants. For example, Pecorino di Farindola cheeses made with pig rennet are characterised by higher proteolysis after 7 days of ripening.
The question of why pig rennet is used to make this cheese remains unanswered. Sarto, the Slow Food Presidium Producers' coordinator, speculates that, in the past, populations were very protective of their local agricultural traditions and wanted to preserve and protect their own. As a result, this cheese, made in this very particular way, was only ever made in the Abruzzo region of Italy.
Pecorino di Farindola was named a Slow Food Presidium product in 2001, with the goal of safeguarding and reinvigorating production. The recipe and technique for making this cheese are passed down from mother to daughter, as has been done for centuries.
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The use of pig rennet in cheese is ancient, but today porcine pepsin has been withdrawn from most markets
Rennet is traditionally used to separate milk into solid curds and liquid whey, which are used in cheese production. Calf rennet is extracted from the inner mucosa of the fourth stomach chamber of young, nursing calves. However, due to the limited availability of mammalian stomachs for rennet production, cheese makers have sought alternative methods of milk coagulation since Roman times.
Pig rennet, which is obtained from the stomach of a pig, has been used in cheese production for thousands of years. In Italy, it is used exclusively in the production of Pecorino di Farindola cheese, a rare variety made by women in Abruzzo, east of Rome. The use of pig rennet in Pecorino di Farindola gives the cheese distinct physico-chemical and proteolytic characteristics compared to cheeses produced with other coagulants.
Porcine pepsin, a highly active proteolytic enzyme, has been widely used in cheese-making processes since the 1960s. Within five years of its reintroduction in 1960, swine pepsin and veal rennet-swine pepsin blends were used for the major proportion of cheese production in the United States. However, today, porcine pepsin has been withdrawn from most markets.
The decline in the use of porcine pepsin may be due to the development of alternative methods of milk coagulation, such as the use of microbial rennet or fermentation-produced chymosin (FPC), which is more cost-effective and suitable for vegetarians and those keeping kosher or halal diets.
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Porcine pepsin has been used in cheese-making since the 1960s
Rennet is traditionally used to separate milk into solid curds and liquid whey, which are then used in the production of cheese. Rennet is typically extracted from the inner mucosa of the fourth stomach chamber of young, nursing calves. However, calf rennet has become less common, with most cheese now being made using chymosin derived from bacterial sources.
Due to the limited availability of mammalian stomachs for rennet production, cheese makers have long sought alternative methods of coagulating milk. In Roman times, the ancient Greeks were believed to have used an extract of fig juice for this purpose. Other historical methods include the use of plants, fungi, and microbial sources.
In modern times, the use of microbial rennet has become more common, especially in industrial cheesemaking in North America and Europe, due to its lower cost compared to animal rennet.
Porcine pepsin, derived from pigs, has been widely used in cheese-making processes since the 1960s. Its reintroduction was spurred by sharp increases in veal rennet prices. Within five years, swine pepsin and veal rennet-swine pepsin blends were being used for a large proportion of cheese production in the United States.
Porcine pepsin is a highly active proteolytic, non-specific enzyme that has been associated with the production of bitter flavors in cheese. Its use results in physico-chemical and proteolytic characteristics that differentiate the cheese from those produced with other coagulants.
One example of a cheese that uses pig rennet is Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. The use of pig rennet in this cheese is believed to date back thousands of years and is considered a unique and ancient recipe. The production of Pecorino di Farindola involves adding pig rennet to raw sheep's milk, allowing the milk to coagulate, cutting the curd into small pieces, and then placing them into woven reed baskets. The cheese is then left to drain, dry salted by hand, and aged on wooden shelves for a minimum of three months to over a year.
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Kraft Domestic Swiss Cheese is made with microbial rennet, not pig rennet
Rennet is traditionally used to separate milk into solid curds and liquid whey, which are used in cheese production. Rennet is typically extracted from the inner mucosa of the fourth stomach chamber of young, nursing calves. However, due to limited availability and inconsistent supply, cheese makers have sought alternative sources of enzymes, such as microbial rennet, which is derived from bacterial, fungal, or plant sources.
Kraft, the largest cheese company in America, uses both animal-derived and microbial rennet in its products. According to sources, Kraft Domestic Swiss Cheese is made with microbial rennet. This means it does not contain pig rennet. In fact, most Kraft cheese products that are vegetarian use microbial rennet. However, it is important to note that some of their products, such as Kraft Macaroni & Cheese, do contain enzymes derived from animals, specifically calves and sheep.
The use of microbial rennet in cheese production has several advantages. Firstly, it addresses the issue of limited availability and inconsistent supply of animal rennet, which can result in price fluctuations and product shortages. By using microbial rennet, cheese makers have access to a more stable and economically viable option. Additionally, microbial rennet makes cheese suitable for vegetarians and those keeping Kosher or Halal diets, as it does not contain animal-derived enzymes.
Pig rennet, specifically, is very ancient and traditionally used in Italy for the manufacture of Pecorino di Farindola cheese. It imparts unique physico-chemical and proteolytic characteristics to the cheese, differentiating it from cheeses produced with other coagulants. However, no significant microbiological differences have been observed between cheeses made with different types of rennet.
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Frequently asked questions
Yes, pig rennet is used in cheese.
Rennet is traditionally used to separate milk into solid curds and liquid whey, which is then used to make cheese.
Pig rennet is used in the production of Pecorino di Farindola cheese, a traditional Italian ewe's raw milk cheese.
Pig rennet is prepared by infusing the contents of a pig's stomach with local white wine, Montonico, for three to four months, or even up to a year.
Alternatives to pig rennet include calf, kid, microbial, and vegetable rennet.
