Andy Montoya
Many people enjoy cheese as a staple food, but some are unaware that it may contain animal products. Rennet, a common ingredient in cheese, is derived from the stomach lining of ruminant animals, typically calves. This raises concerns for vegetarians and those wishing to avoid animal-based byproducts in their food. While some argue that rennet is a byproduct of the veal industry and slaughter is not the primary purpose, others choose to avoid cheese made with animal rennet due to ethical considerations. Fortunately, there are vegetarian alternatives, such as vegetable rennet from thistle plants and microbial rennet from fungi, yeast, or mold. However, traditional European cheeses often use animal rennet, and cheesemakers are not always required to specify the source of rennet on their labels, making it challenging for consumers to make informed choices.
Is rennet in cheese bad for you?
| Characteristics | Values |
|---|---|
| What is rennet? | A key ingredient in cheese, rennet is a coagulant that helps milk to solidify. |
| Where does rennet come from? | Animal rennet comes from the stomach lining of ruminant animals, usually calves. |
| Is rennet bad for your health? | No, rennet is not bad for your health. However, some people may have a dairy intolerance or choose to avoid animal products for ethical reasons. |
| How to avoid animal rennet? | Look for cheese made with vegetarian rennet, which comes from thistle plants, or microbial rennet derived from fungus, yeast, or mold. |
| Are there any cheese brands that use vegetarian rennet? | Yes, some American brands like BelGioioso, Beecher's, Cypress Grove, and Vermont Butter & Cheese use vegetarian rennet. |
| Do cheesemakers have to label the type of rennet used? | No, cheesemakers are not required to specify the type of rennet on their packaging. However, some brands like Trader Joe's and Whole Foods label the source of rennet used in their generic-brand cheeses. |
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What You'll Learn
Rennet is derived from calves
Rennet is a key ingredient in cheesemaking. It is used to separate milk into solid curds and liquid whey. While rennet is traditionally derived from calves, it can also be obtained from microbial, plant, and fungal sources.
Rennet derived from calves comes from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. These stomachs are a byproduct of veal production. Rennet extracted from older calves contains less or no chymosin, a type of enzyme, and higher levels of pepsin, another enzyme. This type of rennet can only be used for specific types of milk and cheeses.
The use of rennet from calves has been declining, with less than 5% of cheese in the United States being made using animal rennet today. This is partly due to the ethical concerns surrounding the consumption of animal products and the slaughter of calves. Some consumers may find it difficult to determine whether cheese contains animal rennet, as not all cheese companies indicate the type of rennet used on their labels.
However, there are alternatives to using rennet from calves. Fermentation-produced chymosin (FPC), derived from bacteria, fungi, or yeasts, is widely used in industrial cheesemaking due to its lower cost and efficiency. This type of rennet is identical to chymosin from animal sources but does not contain any GMO or GMO DNA. Additionally, some traditional cheeses use enzymes from plants like thistle, cardoon, and artichokes.
Ultimately, the choice between using rennet derived from calves or alternative sources depends on various factors, including consumer preferences, ethical considerations, cost, and the type of cheese being produced.
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Rennet is a staple ingredient in cheese
Rennet is derived from the fourth lining of the stomach of ruminant animals, typically young calves. This raises ethical concerns for vegetarians and those opposed to animal cruelty. However, it is important to note that cows are not raised specifically for rennet production; it is a byproduct of the dairy industry. The decision to consume cheese with rennet depends on individual motivations and strictness regarding vegetarianism.
There are alternatives to animal-based rennet, such as microbial rennet derived from fungus, yeast, or mold, and vegetable rennet sourced from thistle plants. These alternatives are used by several artisanal cheese companies and national brands, ensuring options for vegetarians and those concerned about animal welfare.
While cheesemakers are not required to specify the type of rennet used, consumers can look for indicators on the ingredients list. Non-vegetarian rennet may be listed as "animal enzyme," while vegetarian options may state "microbial enzyme" or "vegetarian enzyme." Some brands, like Trader Joe's and Whole Foods, label the source of rennet in their generic-brand cheeses.
The choice of rennet is particularly significant for small cheese makers, who must consider the preferences and values of their customers. The presence or absence of animal-based rennet in cheese ultimately depends on the manufacturing process, traditional influences, and the target audience's dietary restrictions and ethical beliefs.
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Cheese with or without rennet—does it matter?
Rennet is a key ingredient in cheesemaking. It is a coagulant that helps milk to solidify and separate into curds and whey. Rennet is traditionally derived from the stomach lining of ruminant animals, usually calves. However, it can also be sourced from microbial, vegetable, or plant-based enzymes.
The presence of animal rennet in cheese is a concern for vegetarians and those who wish to avoid animal-based products. While some people may be comfortable consuming cheese with animal rennet, others may prefer to choose vegetarian options. It is worth noting that cheesemakers are not always required to specify the type of rennet used on their packaging, and labels may simply list "enzymes" without specifying the source. Therefore, those seeking vegetarian options may need to do additional research or shop at specialty cheese shops that can provide more detailed information.
When it comes to cheese with or without rennet, the decision matters to those who follow specific dietary restrictions or have ethical concerns about the dairy industry. For strict vegetarians, consuming cheese with animal rennet may not align with their dietary choices. Additionally, some individuals may wish to avoid animal rennet due to concerns about animal welfare and the ethical practices of the dairy industry. In such cases, choosing cheese made with vegetarian rennet or non-animal sources can be important.
On the other hand, some people may not have strong preferences regarding the type of rennet in their cheese. They may be flexible in their dietary choices or prioritize other factors, such as taste, availability, or cost. It is worth noting that the average person may not notice a significant difference in taste between cheese made with animal, vegetable, or microbial rennet. However, it has been suggested that microbial rennet can cause bitterness, especially in aged cheeses.
Ultimately, the decision to choose cheese with or without rennet depends on individual preferences, dietary restrictions, and ethical considerations. Those who wish to avoid animal rennet can explore vegetarian cheese options, while others may be comfortable with either choice. It is worth researching and understanding the sources of rennet used in cheese to make informed decisions that align with one's values and dietary needs.
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Vegetarian alternatives to animal rennet
While rennet is an important ingredient in cheese-making, it is not always suitable for vegetarians as it is derived from the stomach lining of calves. However, there are vegetarian alternatives to animal rennet that can be used to make cheese. These alternatives include plant-based sources like fig leaves, stinging nettle, and thistle, which can be easily harvested and used to coagulate milk. Microbial rennet is another option produced through fermentation techniques to create enzymes that break down milk proteins.
Some cheese companies may not always indicate the type of rennet used on their labels, but there are ways to identify vegetarian-friendly cheeses. One way is to look for indicators on the ingredients list, such as "enzyme," which refers to the rennet. Non-vegetarian rennet may be listed as "animal enzyme," while vegetarian cheeses will use terms like "microbial enzyme" or "vegetarian enzyme." Additionally, some cheese shops specialize in selling cheeses made with non-animal rennet, and their staff can provide knowledgeable advice.
For those seeking vegetarian cheese options, it is recommended to explore artisanal cheese companies like Beehive Cheese Company, Cypress Grove Creamery, Vermont Butter & Cheese, and Pure Luck Dairy. These companies produce cheeses with non-animal-based rennet, ensuring that vegetarians can enjoy a variety of cheese options that align with their dietary preferences.
It is worth noting that some people may choose to avoid cheese altogether due to dietary restrictions or ethical concerns related to the dairy industry. However, for those who wish to continue consuming cheese, understanding the different types of rennet and their sources can help make informed choices that align with personal preferences and values.
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Rennet is not always listed as an ingredient
In the United States, cheesemakers are not required to specify on their packaging whether they are using animal or vegetable rennet. Therefore, it can be difficult to know whether a cheese contains animal rennet or not. Some sources suggest that animal rennet is commonly used in traditional European cheeses, while American versions of these cheeses may be made with microbial rennet. For example, Parmigiano-Reggiano must contain animal rennet according to European Union law, but there are vegetarian versions of Parmesan made in the United States. Similarly, English Cheddars traditionally use animal rennet, but some British Cheddars are now being made and labelled as vegetarian.
If avoiding animal rennet is important to you, it is recommended to shop at a cheese shop and speak with a cheesemonger, who will be knowledgeable about the cheeses they are selling. There are several artisanal cheese companies that make cheese with non-animal rennet, including Beehive Cheese Company in Utah, Cypress Grove Creamery in California, Vermont Butter & Cheese in Vermont, and Pure Luck Dairy in Texas. Some national brands also sell cheeses that are suitable for vegetarians, and stores like Trader Joe's and Whole Foods label the source of rennet used in their generic-brand cheeses.
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Frequently asked questions
Rennet is a staple ingredient in cheese-making. It is a coagulant that helps milk to solidify and separate into curds and whey.
Rennet is not bad for you. However, some people may choose to avoid it as it is derived from the stomach lining of calves and other ruminant animals.
There are several types of rennet used in cheese-making, including animal-based, microbial, chymax, and plant-based.
Yes, there are vegetarian alternatives to cheese made with animal rennet. Some cheeses are made with vegetable rennet, which comes from thistle plants, or microbial rennet, which is derived from fungus, yeast, or mold.
Cheese labels may indicate the type of rennet used in the ingredients list, but it is not always guaranteed. Some brands, such as Trader Joe's and Whole Foods, label the source of rennet used in their generic-brand cheeses. When in doubt, you can ask a knowledgeable cheesemonger or shop at specialty cheese stores.
