Kamil Perry
There is a lot of confusion over whether or not eating cheese is vegetarian. The coagulation of milk is achieved by the addition of rennet, which is derived from the stomach of slaughtered newborn calves. The active ingredient of rennet is the enzyme chymosin, also known as rennin. Some cheeses, such as Parmesan, Grana Padano, and Gorgonzola, never consider using plant-based rennet and always contain calf stomach rennet, making them non-vegetarian. Frito Lay Canada offers some snacks that do not contain pork enzymes, but it is unclear if this includes cheddar cheese.
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What You'll Learn
Animal enzymes in cheese
Animal enzymes, or "porcine enzymes", are derived from pork and are sometimes used in the development of cheese. The process of making cheese involves several steps, including souring milk and curdling it. Curdling is achieved using an enzyme called rennet, which can be sourced from animals, plants, or microbes. Animal rennet is made from the stomachs of young animals, most commonly calves, but also sheep and goats. The primary component of animal rennet, chymosin, is found in the mucosal lining of the fourth stomach of unweaned calves.
Traditionally, animal rennet has been used in cheesemaking, particularly in Europe, where geographical indicators require some cheeses to be made with animal rennet to maintain traditional methods. However, there has been a shift towards vegetarian rennet, which is developed using enzymes found in plants like fig leaves, artichoke flowers, thistle, melon, and safflower, or microbes. These alternatives are gaining popularity due to factors such as guaranteed supply, chemical purity, and the influence of the growing vegetarian market.
In terms of labeling, most countries do not require vegetarian cheeses to be explicitly identified as such. The UK is an exception, where any cheese that qualifies as vegetarian must be labeled with a "V". For consumers in other countries, checking with manufacturers, referring to lists of vegetarian cheeses, or looking for keywords like "non-animal enzymes" or "vegetable rennet" on ingredient lists can be helpful.
While animal enzymes derived from pork are sometimes used in cheesemaking, it is not common in all regions, and alternatives like vegetarian rennet are increasingly used. The labeling and availability of cheeses made without animal enzymes may vary depending on the region and specific cheese variety.
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Rennet and its source
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. Rennet also contains other enzymes, such as pepsin and lipase. The enzymes are activated only when temperatures reach 85 to 105 degrees Fahrenheit. The enzymes continue to help coagulate the milk until the liquid hits 140 degrees Fahrenheit. This is important in cheesemaking because different types of cheeses have different levels of firmness, thanks to the role of rennet. For example, soft brie is made with loose curds, while a hard Romano is made with firmer curds.
Rennet is mainly found in the lining of the fourth stomach of young goats, calves, and lambs. It only occurs in these animals when their main diet is milk. Once they start to eat grass, the enzyme disappears. This is why it is found in the stomachs of young, milk-drinking animals.
However, plants such as cardoon thistle, artichokes, and nettles also contain a form of the enzyme. These are often used to make vegetarian cheeses and have been a traditional choice in areas of Spain and Portugal. Other plant sources include fig juice, several species of Galium, dried caper leaves, mallow, Withania coagulans, and ground ivy.
There is also a synthesized rennet produced through fermentation, which creates chymosin. This method is used commonly in contemporary cheesemaking because it is cost-effective and reliable. Fermentation-produced chymosin can be made by manipulating the genes of a young ruminant and/or synthesizing its genes. The genetically-modified microorganism is killed after fermentation, and the chymosin is isolated from the fermentation broth. This type of rennet is identical to animal-derived rennet but is produced more efficiently.
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Vegetarian cheese
There is no evidence to suggest that there is pork in cheddar cheese. However, some cheeses may not be suitable for vegetarians as they contain animal rennet or lipase, which is animal-derived. Rennet is added to cheese to thicken the milk to form curds, and while most rennet is non-animal derived, some traditional Italian cheese styles such as Parmesan, Romano, Provolone, Asiago, and Fontina contain animal rennet. Animal rennet may also be found in Blue and Feta cheese types.
Some vegetarian-friendly cheese brands include:
- Cabot
- Lucerne (Safeway) (only the white cheeses)
- Kirkland Signature (Costco) (except Parmigiano-Reggiano and Manchego)
- Laughing Cow
- Kraft (except some varieties that contain lipase)
- Armstrong
- Baby Bel
- Sargento (except Parmesan, Italian blend, and potentially any product with the aforementioned cheese types)
- BelGioioso ("Vegetarian Parmesan" only)
- Cello ("Vegetarian Parmesan" only)
- Trader Joe's (including a rare vegetarian Parmesan)
- Whole Foods
- Organic Valley
- Stella
- Kosher brands like Haolam and Migdal
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Vegetarianism and animal suffering
It is unclear whether promoting vegetarianism reduces or increases animal suffering. Utilitarian vegetarians avoid meat consumption because they believe that animals on factory farms experience more suffering than happiness. They aim to reduce the number of animals enduring horrific experiences, such as cramped living conditions and early slaughter. Additionally, they assume that their dietary choices benefit wild animals. However, the impact of vegetarianism on wild animals is complex and uncertain.
Some believe that wild animals have net positive lives, enjoying experiences like eating, playing, and reproducing. In contrast, others argue that wild animals' lives are dominated by suffering due to the high mortality rate among offspring and the dominance of r-selective reproduction, where most offspring die prematurely without experiencing much pleasure. If vegetarians believe that farm animals should not exist due to their unpleasant lives, they should hold the same belief for wild animals, as their lives are arguably worse than those of free-range cows.
The number of wild animals far exceeds that of farmed animals. Considering their shorter life expectancy and higher mortality rate, the scale of wild animal suffering could be immense. Additionally, eating meat requires converting plant food energy into animal protein, resulting in energy loss. Vegetable protein requires less crop cultivation per gram than animal protein, and even grass-fed cows need extensive grazing, impacting wild animals.
The impact of vegetarianism on wild-animal suffering is a multifaceted issue. While it reduces the demand for meat and the number of farmed animals, it may not directly improve the lives of wild animals. Other approaches, like humane slaughter and free-range farming, might have a more clear and direct positive impact on animal suffering in factory farms.
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Alternatives to animal-based rennet
While rennet is a vital part of the cheese-making process, it is not necessary to use animal-based rennet. Rennet is an enzyme that coagulates the milk to curd so that it becomes cheese. Animal rennet is traditionally extracted from the stomach lining of cows, goats, sheep, or even pigs. However, advancements in technology have led to the development of alternative sources of rennet, such as microbial and vegetable rennet.
Microbial rennet is made from microbes, while vegetable rennet is sourced from plants like thistle, nettles, fig leaves, or artichoke flowers. These plant-based sources contain enzymes that perform a similar function to animal rennet, coagulating the milk during cheese production. Some traditional European cheesemakers still use animal rennet, but many have switched to plant-based alternatives to cater to vegetarian consumers.
When shopping for cheese, it is important to read the labels carefully. Look for labels that indicate the presence of microbial or vegetable-based rennet. Some cheese brands that use microbial rennet include Cabot, Tillamook, and Organic Valley. At the supermarket, Trader Joe's and Whole Foods both label the source of rennet used in their generic-brand cheeses, and many of these are vegetarian-friendly.
It is worth noting that some softer cheeses are less likely to contain animal rennet, while hard cheeses and traditionally made cheeses are more likely to contain it. Additionally, some cheeses are made without rennet altogether, using alternative methods such as acidification with vinegar or lemon juice, or coagulation with heat.
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Frequently asked questions
No, there is no pork in cheddar cheese. However, the traditional way of making cheese involves using animal-based rennet, which comes from the stomach of slaughtered newborn calves.
In the UK, vegetarian cheeses are labelled with a "V" and their ingredients are specified. If you see "enzyme" listed as an ingredient, it is likely derived from animal rennet.
Parmesan, Grana Padano, and Gorgonzola always contain calf stomach rennet and are therefore not vegetarian.
