Andy Montoya
Parmesan cheese is a sharp, nutty, and flavorful Italian staple that is often used to top pasta dishes. However, it is not suitable for vegetarians because it contains rennet, an enzyme produced in the stomachs of calves. This ingredient is essential to producing hard cheeses, allowing the dairy to clump together and harden. While some Parmesan cheeses in the US now use a non-traditional form of rennet made through fermentation or with microbes, it is often unclear from the labeling whether a cheese uses enzymes from animal stomachs. For this reason, vegetarians and vegans should seek out cheese labeled as such, or made by vegan cheesemakers.
| Characteristics | Values |
|---|---|
| Is Parmesan Cheese Vegetarian? | No, it contains rennet, which is made from enzymes taken from the stomach lining of calves. |
| Parmesan Cheese in the US | Many brands in the US use vegetable rennet instead of animal rennet. |
| Vegetarian Alternatives | Cabot Cheese uses microbial-based enzymes in its cheese and is vegetarian-approved. |
| European Regulations | In Europe, the labeling of cheese as Parmigiano-Reggiano is strictly regulated and can only contain milk produced in a specific part of Italy. |
| UK Food Standards Agency Labeling Guidelines | From 2015, civil suits may be brought against anyone misusing the terms "vegetarian" and "vegan". |
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What You'll Learn
Parmesan is not vegetarian
Parmesan cheese is not vegetarian because one of its necessary ingredients is rennet, an enzyme from calf stomachs. Calves are killed for meat, and rennet is harvested from their stomachs. This ingredient is essential in producing hard cheeses like parmesan, Gruyere, and Manchego, allowing the dairy to clump together and harden. While not all dairy-based parmesan cheeses use calf rennet, the traditional and original recipe does, and it is impossible to make parmesan without animal rennet.
Parmigiano-Reggiano, the sharp, nutty Italian cheese, is off-limits to vegetarians due to the inclusion of calf rennet. True Parmesan cheese is traditionally made from only three ingredients: fresh milk produced in the Parma/Reggio region of Italy, salt, and rennet. The law states that cheese can only be labelled as Parmigiano Reggiano or parmesan if it meets specific criteria, including using calf rennet. This regulation has been in place since 1996, when parmesan received its Protected Designation of Origin status.
The inclusion of rennet in parmesan has sparked debates and outrage among vegetarians, with some feeling betrayed by its presence in supposedly vegetarian dishes. The Vegetarian Society even launched a "Say Cheese" campaign in 2010 to raise awareness among restaurateurs about the error of including parmesan in vegetarian dishes. The campaign encouraged diners to leave cards in restaurants that served parmesan-topped dishes labeled as vegetarian.
While some manufacturers have shifted to using vegetable rennet or microbial-based enzymes, it is often unclear from the labeling whether a cheese uses enzymes from calf stomachs or vegetarian sources. For example, Kraft Parmesan Cheese's label only mentions the presence of "enzymes," without specifying the source. As a result, vegetarians must be cautious and diligent in checking the ingredients or opting for certified vegan cheese options to ensure they do not inadvertently consume animal-derived rennet.
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Calf rennet is used in making parmesan
Calf rennet is a crucial ingredient in the production of Parmesan cheese. Rennet is an enzyme traditionally sourced from the stomach lining of calves. It is used to curdle milk during the cheese-making process. The fourth stomach of young, grazing calves is particularly sought after due to its high concentration of the enzyme chymosin, which is essential for coagulating milk. While modern methods have allowed for more precise extraction of rennet, the use of calf stomachs remains prevalent in Parmesan cheese production.
The inclusion of calf rennet in Parmesan cheese has sparked controversy, particularly among vegetarians and animal welfare advocates. The practice has been criticised by organisations such as PETA, which has brought attention to the ethical concerns surrounding the use of animal-derived rennet. The separation of calves from their mothers and the short, confined lives of the calves before they are killed for veal are among the issues highlighted by PETA.
The use of calf rennet in Parmesan cheese is not a new revelation. As early as 2010, the Vegetarian Society launched its "Say Cheese" campaign to raise awareness among restaurateurs and manufacturers about the presence of animal rennet in Parmesan. Despite these efforts, instances of Parmesan being incorrectly labelled or served as vegetarian have persisted.
To meet the European Union's legal definition of Parmesan, the cheese must be produced in the Reggiano region of Italy using specific ingredients, including cow's milk, salt, and calf rennet. This Protected Designation of Origin status, granted in 1996, underscores the longstanding association of Parmesan cheese with calf rennet.
While some manufacturers have explored vegetarian alternatives to rennet, such as using microbial enzymes or plant sources like cardoon thistle, artichokes, or nettles, traditional Parmesan cheese continues to rely on calf rennet. This presents a challenge for vegetarians and those concerned about animal welfare, who must carefully select cheese alternatives that align with their values and dietary restrictions.
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Rennet is key to producing hard cheeses
Rennet is a milk coagulation agent that helps separate the curds from the whey. It is one of the key ingredients in producing hard cheeses such as Parmesan. Rennet is traditionally made from enzymes extracted from the stomach lining of calves. This process involves killing calves and harvesting rennet from their stomachs. As a result, some vegetarians may be opposed to consuming cheeses that use animal rennet.
Parmesan cheese, or Parmigiano-Reggiano, is a sharp and nutty Italian cheese that is often used as a flavourful addition to various dishes. To be labelled as Parmigiano-Reggiano, the cheese must meet specific criteria, including being made using calf rennet. This requirement has been in place since the cheese gained Protected Designation of Origin status in 1996.
While animal rennet is a traditional ingredient in Parmesan cheese, some producers have started using alternative sources of rennet. In the United States, for example, some brands use vegetable rennet or microbial-based enzymes instead of animal-derived rennet. This shift towards non-traditional rennet sources makes these cheeses suitable for vegetarians.
The use of animal rennet in cheese production has sparked debates among vegetarians and those concerned about animal welfare. Some argue that the practice of using animal rennet is unethical and that supporting the dairy industry contributes to the suffering of both mother cows and their calves. However, others defend the use of animal rennet as a traditional and essential component of certain cheeses.
In conclusion, rennet plays a crucial role in producing hard cheeses like Parmesan. While traditional rennet is derived from the stomach lining of calves, the growing awareness of vegetarian concerns and animal welfare has led to the development of alternative rennet sources. As a result, consumers now have vegetarian-friendly options for cheeses that were traditionally made with animal rennet.
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Vegetarian alternatives to parmesan
Parmesan cheese is made using calf rennet, which is derived from the stomach lining of calves, and is therefore not vegetarian. However, there are several vegetarian alternatives to parmesan that can be easily found in Europe and North America.
In the UK, major supermarkets like Tesco, Sainsbury's, Morrisons, and Waitrose offer vegetarian hard cheese options, which are often clearly marked with a vegetarian logo. These can be great alternatives to parmesan and are usually available in both grated and solid wedge forms. Some specific product recommendations include Twineham Grange, Gran Moravia, and Biona Organic Montello Parmesan Style Cheese.
In the United States, there are several brands that make "parmesan" with microbial rennet, which is suitable for vegetarians. While specific brand recommendations are limited, it is suggested that one should look for "parmesan-style" or "parmesan-like" cheeses, as true parmesan has strict labeling laws in the EU that require it to be made with calf rennet.
For those who are vegan or prefer a homemade option, there are recipes for vegan parmesan cheese that use a mix of raw sunflower, pumpkin, and hemp seeds. These recipes are easy to make, requiring only a food processor, and the final product can be stored in the refrigerator for several weeks.
In summary, while traditional parmesan cheese is not vegetarian due to the use of calf rennet, there are plenty of vegetarian alternatives available in Europe and North America. These include supermarket-branded vegetarian hard cheeses, "parmesan-style" or "parmesan-like" cheeses made with microbial rennet, and homemade vegan parmesan options.
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Parmesan's modern identity crisis
The issue of Parmesan's vegetarian status is not a new one, with debates on vegetarian forums and in the comments sections of recipes and news articles going back years. Despite this, Parmesan continues to be included in vegetarian recipes and served in restaurants as a suitable option for vegetarians. This has resulted in disappointed and misinformed diners, with some even taking action by leaving cards in offending restaurants or contacting the restaurant to apologize, as in the case of Raymond Blanc's Le Manoir.
The controversy surrounding Parmesan's vegetarian status is not limited to ethical considerations but also extends to issues of authenticity and quality. In Europe, the labelling of cheese as Parmigiano-Reggiano is strictly regulated and can only contain milk produced in a specific region of Italy using a time-intensive and exact method. However, in the U.S., generic Parmesan cheeses made with different types of milk and ingredients are both legal and common. These imitations have been criticized for affecting the reputation and livelihood of traditional cheesemakers and for their inferior flavour compared to authentic Parmesan.
The discovery of an anti-clumping additive made of wood pulp in several brands of grated Parmesan in 2016 further exacerbated Parmesan's identity crisis. While the additive, cellulose, was legal and safe, customers were upset to find that their 100% Parmesan cheese contained something other than cheese. This incident highlighted the gap between the expectations of consumers and the reality of mass-produced food products, contributing to the ongoing debate about the true nature of Parmesan cheese.
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Frequently asked questions
Yes, there is meat in parmesan cheese. Parmesan cheese contains rennet, an enzyme produced in calves' stomachs.
Rennet is a milk coagulation agent that helps separate the curds from the whey. It is a key ingredient in producing hard cheeses such as parmesan, Gruyere, and Manchego.
Yes, there are vegetarian alternatives to parmesan cheese. Some companies, such as Cabot Cheese, produce vegetarian-approved parmesan cheese using microbial-based enzymes instead of animal rennet.
