Patrick Oconnell
Rennet is a key ingredient in cheesemaking, but it is not always well understood by consumers. It is a set of enzymes usually produced in the stomachs of ruminant mammals, and it is used to make milk curdle. While some cheeses can be made without rennet, it is included in most traditional cheesemaking recipes. This means that many cheeses are not suitable for vegetarians or those with specific dietary requirements. However, there are now many vegetarian and vegan cheese options available, and some traditional cheeses, such as cottage cheese, are also made without rennet.
| Characteristics | Values |
|---|---|
| Main ingredient | Milk |
| Other common ingredients | Salt, cultures |
| Rennet composition | Two enzymes, chymosin and bovine pepsin |
| Rennet source | Calf stomach |
| Rennet function | Makes milk clump up into curds |
| Rennet-free cheeses | Cottage cheese, mascarpone, Kraft Philadelphia cream cheese, mozzarella, ricotta, provolone, Swiss cheese, Parmesan |
| Rennet alternatives | Nutritional yeast, tapioca starch, calcium chloride, microbial rennet, fermented rennet, vegetable rennet |
| Vegetarian-friendly cheese characteristics | Softer, younger, less likely to contain animal rennet |
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What You'll Learn
- Rennet is derived from the stomach of calves, and is not vegetarian
- Rennet is not always listed on the ingredients, so look for enzymes or animal enzymes
- Rennet is not needed for softer cheeses like cottage, cream, or mozzarella
- Rennet alternatives include microbial, fermented, or vegetable rennet
- Rennet is used to make the milk curdle
Rennet is derived from the stomach of calves, and is not vegetarian
Rennet is a key ingredient in cheesemaking. It is made up of two enzymes, chymosin and bovine pepsin, and is derived from the stomach of calves. Rennet is not vegetarian, but it is found in a lot of cheese, even from artisan dairies.
Cheesemakers are not required to specifically label the use of animal rennet in the United States. However, some cheese brands that use microbial rennet will mention it on their packaging. If the ingredients list "rennet", "animal enzymes", or simply "enzymes", the cheese likely contains animal rennet. On the other hand, if the label mentions "vegetable rennet", "microbial rennet", or "fermented rennet", the cheese is likely suitable for vegetarians.
Some cheeses that are traditionally made with animal rennet can also be made with vegetable rennet, such as Provolone, Swiss cheese, and Parmesan. Domestic Parmesan, for example, is made with vegetarians in mind, unlike traditional Parmesan, which is made in a specific region in Italy and always uses animal rennet. Other cheeses that are typically made without rennet include cottage cheese, cream cheese, and mascarpone cheese.
In North America, over 80% of consumed cheese is made without rennet from calves, while this is much less common in Europe. To cater to vegetarians, some cheesemakers have started using microbial coagulants, which were allowed by the FDA in 1972.
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Rennet is not always listed on the ingredients, so look for enzymes or animal enzymes
Rennet is a key ingredient in cheesemaking. It is a set of enzymes usually produced in the stomachs of ruminant mammals, such as calves and sheep. Rennet is not always listed on the ingredients, and cheesemakers in the US are not required to specifically label it. Therefore, if you are looking to avoid animal rennet, it is important to look for enzymes or animal enzymes in the ingredients list. If the ingredients list "rennet", assume it is derived from animals. If it lists "vegetable rennet", it is vegetarian and not derived from animals. If it simply lists "enzymes", it could contain animal rennet.
Some cheeses that do not use animal rennet include cottage cheese, cream cheese, mascarpone, mozzarella, and some brands of Parmesan. Soft cheeses, such as mozzarella, cottage cheese, cream cheese, ricotta, goat, and provolone, are often not made with rennet. However, this is not an exhaustive list, and it is important to read labels carefully. Some brands may also clearly state that they use microbial or vegetable rennet, which is suitable for vegetarians.
In North America, over 80% of cheese is consumed without rennet from calves, and many cheese makers list their sources of rennet on the package. If it says "microbial rennet", "fermented rennet", or something similar, it is likely not derived from animals. However, in Europe, animal-based rennet is used more commonly.
It is important to note that some vegan cheeses do not contain any rennet at all. These cheeses use ingredients like vegan milk, nutritional yeast, and tapioca starch to achieve the desired flavour and texture.
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Rennet is not needed for softer cheeses like cottage, cream, or mozzarella
Rennet is a key ingredient in cheesemaking. It is a set of enzymes usually produced in the stomachs of ruminant mammals, such as calves and sheep. Rennet is added to milk, causing it to clump up into curds. The curds are then processed further to make cheese.
However, rennet is not always necessary for cheesemaking. Softer cheeses like cottage, cream, or mozzarella often skip rennet in the cheesemaking process. For instance, cottage cheese consists of loose curds coagulated with an acidic ingredient such as vinegar. Cream cheese, too, is a soft cheese that does not require rennet in the pasteurization process. Kraft Philadelphia cream cheese is a rennet-free option available in the market.
Mozzarella, although a soft cheese, is not technically rennet-free as it contains vegetable rennet. Vegetable rennet is derived from non-animal sources and is used in over 80% of the cheese consumed in North America. It is also used in some variants of traditionally rennet-containing cheeses like provolone and Swiss cheese.
Vegan cheese is another option that does not use rennet. It uses vegan milk and ingredients like nutritional yeast and tapioca starch to achieve the desired flavour and texture.
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Rennet alternatives include microbial, fermented, or vegetable rennet
Rennet is a combination of enzymes produced within the stomachs of young ruminants, including goats and sheep. However, most rennet used in cheesemaking comes from young calves and is, therefore, not suitable for vegetarians. Rennet alternatives include microbial, fermented, or vegetable rennet, which are suitable for vegetarians.
Microbial Rennet
Microbial rennet is derived from moulds that can produce a coagulating enzyme. It is considered vegetarian-friendly, although it has been known to occasionally cause bitterness, especially in aged cheeses. Examples of cheeses made with microbial rennet include Ruggles Hill Creamery Ada's Honor and mozzarella cheese from Miller's Bio Farm.
Fermented Rennet
Fermented rennet, or fermentation-produced chymosin, can be derived from calf or synthesised genes. It is estimated that this coagulant is used in around 90% of commercially produced cheese in the United States. Fermented rennet may be suitable for vegetarians, depending on the method of production.
Vegetable Rennet
Vegetable rennet is derived from plants with coagulating properties, such as the cardoon thistle, which is used in traditional Spanish and Portuguese cheeses. The use of vegetable or plant material in cheesemaking is quite traditional, with some regions relying primarily on plants to coagulate their curds. Examples of cheeses made with vegetable rennet include Irish Cashel Blue and Ardrahan, as well as Zimbro from Spain and Portugal.
It is important to note that, while these alternative forms of rennet are suitable for vegetarians, they may not be suitable for strict vegans, as the cheese-making process still involves milk. Additionally, the safety and regulatory status of GMO rennet, a type of vegetable rennet, varies from country to country.
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Rennet is used to make the milk curdle
Rennet is a key ingredient in cheesemaking. It is a set of enzymes usually produced in the stomachs of ruminant mammals, such as calves and sheep. Rennet is added to milk to make it curdle and form curds. The curds are then cut and drained to separate them from the whey. This process is essential for making cheese, as it helps to remove moisture from the milk and gives the cheese its characteristic texture and flavour.
While rennet is a common ingredient in cheesemaking, it is not the only way to make cheese. Some cheeses, such as cottage cheese, are traditionally made without rennet and are instead coagulated with an acidic ingredient such as vinegar. Other ingredients that can be used to curdle milk include calcium chloride, which is often used in combination with rennet, and thistle, which is commonly used for cheese made from sheep or goat's milk.
For vegetarians, finding cheese made without animal rennet can be challenging. In the United States, cheesemakers are not required to specifically label whether animal rennet is used, and some cheeses that are labelled as "enzymes" may contain animal rennet. However, some labels may indicate that the cheese is suitable for vegetarians, such as "microbial rennet" or "fermented rennet". Over 80% of cheese consumed in North America is made from non-animal sources of rennet, so there are plenty of options available.
Vegan cheeses are also an option for those looking to avoid animal rennet. Vegan cheese uses plant-based milk and ingredients like nutritional yeast to achieve a cheesy flavour, and tapioca starch to achieve the desired texture. With the increasing popularity of vegan and vegetarian diets, there are now many delicious and accessible cheese options that do not contain animal rennet.
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Frequently asked questions
Rennet is a set of enzymes usually produced in the stomachs of ruminant mammals, such as calves and sheep. It is a key ingredient in cheesemaking, causing milk to clump up into curds.
Some cheeses that are not made with rennet include cottage cheese, cream cheese, mascarpone, mozzarella, and some brands of Parmesan.
In the US, cheesemakers are not required to specify if their cheese contains animal rennet. However, some labels may say "enzymes", "animal enzymes", or "microbial rennet", which indicates the presence of animal rennet. Look for the terms "vegetarian" or "vegan" on the label to ensure the cheese is rennet-free.
