Patrick Oconnell
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. However, it is not vegetarian because it contains rennet, a natural enzyme found in the stomachs of young mammals that helps them digest their mother's milk. Rennet is crucial to the Parmigiano Reggiano production process, as it separates solids from liquids in the cheesemaking process. While some companies are rethinking the process of cheesemaking to exclude rennet, it is still a key ingredient in Parmesan cheese.
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What You'll Learn
- Rennet is an enzyme that comes from the stomach of calves, goats, or lambs
- It is used to set cheese and separate solids from liquids
- Parmesan is made from cow's milk, rennet, and salt
- It is not vegetarian-friendly, but there are vegetarian alternatives
- Rennet is a must for Parmesan to be classified as Parmigiano Reggiano
Rennet is an enzyme that comes from the stomach of calves, goats, or lambs
Rennet is an enzyme that plays a crucial role in making Parmesan cheese. It is traditionally obtained from the stomachs of young mammals, such as calves, goats, or lambs. This process involves slicing the stomachs into small pieces and soaking them in saltwater or whey with an acidic ingredient like wine or vinegar to draw out the enzymes. The use of rennet in cheese production has come under scrutiny, especially regarding vegetarian and vegan diets, as it is not possible to extract rennet without harming the animal.
The presence of rennet is one of the key factors that define Parmesan cheese. In the European Union's legal definition, Parmesan, or Parmigiano Reggiano, must be produced in the Reggiano region of Italy and include specific ingredients, such as rennet, cow's milk, and salt. The traditional production process, which has been used for nearly a thousand years, relies on rennet to coagulate the milk slowly and naturally.
The inclusion of rennet in Parmesan cheese has sparked discussions about its suitability for certain diets, particularly vegetarian and vegan diets. The extraction of rennet from animal stomachs disqualifies traditional Parmesan from being considered vegetarian-friendly. This has led to the development of alternative methods for producing vegetarian and vegan-friendly cheeses that do not use animal rennet.
Some producers have started using microbial rennet, also known as "vegetarian rennet," which is made from microbial enzymes or spores. These enzymes mimic the effects of chymosin, a component of animal rennet, and can be obtained from various plants, such as cardoon thistle, artichokes, or nettles. While these non-animal alternatives are available, they may be less popular due to differences in flavor or increased complexity in the cheese-making process.
It is important to note that the term "Parmesan cheese" can have multiple interpretations, and not all types of Parmesan contain rennet. While authentic Parmigiano Reggiano includes rennet, there are vegetarian and vegan Parmesan cheeses available that do not use animal-based enzymes. These alternatives may be labeled as "vegetarian," or you may need to check the ingredient list for terms like "microbial enzymes" or "vegetable rennet."
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It is used to set cheese and separate solids from liquids
Rennet is a crucial ingredient in the production of Parmesan cheese. It is a natural enzyme that helps to set the cheese and separate solids from liquids during the cheesemaking process. This is achieved through the ability of chymosin, a specific type of enzyme found in rennet, to coagulate milk and facilitate the separation of solids from liquids.
The traditional method of obtaining rennet involves using the stomachs of young calves or other milk-fed ruminant animals, such as goats or lambs. The stomach lining is sliced into small pieces and soaked in saltwater or whey, along with an acidic ingredient like wine or vinegar, to extract the enzymes. This traditional process is still commonly practised in the production of Parmigiano Reggiano, the authentic variety of Parmesan cheese.
However, modern techniques have emerged that utilise more precise chemistry to produce more potent rennet, while still relying on calf stomachs as a key component. The introduction of rennet in the Parmesan cheese-making process occurs after heating unpasteurised cow's milk, initiating the separation of solids from liquids. This step is essential in achieving the desired texture and consistency of the final product.
The presence of rennet in Parmesan cheese has implications for dietary restrictions, particularly for vegetarians and those adhering to halal dietary laws. As the traditional method of obtaining rennet involves animal-based enzymes, it renders the cheese unsuitable for vegetarian or halal diets. Consequently, cheese producers have begun to explore alternative methods, such as using microbial or vegetable rennet, to create vegetarian and vegan-friendly cheeses that align with changing consumer preferences and dietary requirements.
While some consumers seek out Parmesan cheeses made with traditional animal-based rennet for their perceived authenticity and flavour, others opt for vegetarian alternatives. These alternatives use microbial enzymes that mimic the effects of chymosin or utilise various plants, such as cardoon thistle, artichokes, or nettles, to produce "vegetable rennet". However, it is important to note that non-animal alternatives may require more specialised production processes and can result in a slightly different flavour profile.
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Parmesan is made from cow's milk, rennet, and salt
Parmesan cheese is traditionally made from just three ingredients: cows' milk, rennet, and salt. However, because rennet is derived from the stomachs of calves, the cheese is not vegetarian-friendly.
The production of Parmesan cheese, or Parmigiano Reggiano, involves heating a combination of whole milk and naturally skimmed milk in copper vats. Additional ingredients like whey and rennet are then added to form the curd. Rennet is a natural enzyme found in the stomachs of young mammals, which helps them to digest their mother's milk. Rennet is added to the milk to start the separation process, with the chymosin in the rennet separating the solids from the liquids.
Once the cheese has been formed, it is then aged for at least 12 months. The ageing process gives Parmesan its hard texture, which means it does not require refrigeration. However, refrigeration will extend its longevity, and it is best to refrigerate or freeze the cheese after opening.
While traditional Parmesan cheese is not vegetarian, there are now vegetarian-friendly alternatives available. Some cheese producers use microbial rennet, or "vegetarian rennet", derived from microbes or plants, to make their cheeses suitable for vegetarians and those requiring halal products.
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It is not vegetarian-friendly, but there are vegetarian alternatives
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. However, it is not vegetarian-friendly due to the use of rennet, which is pretty crucial to the Parmigiano Reggiano production process. Rennet is a natural enzyme found in the stomachs of young mammals that helps them digest their mother's milk. Traditionally, obtaining rennet has involved slicing the stomachs of young calves into tiny pieces, placing them in salt water or whey, and using an acidic ingredient like wine or vinegar to extract the enzymes.
While Parmigiano Reggiano is not vegetarian-friendly, there are indeed vegetarian alternatives to Parmesan cheese. For instance, Gran Kinara cheese is a vegetarian alternative to Parmesan, and it is highly recommended. In the United States, there are several brands that manufacture Parmesan cheese without animal rennet, rendering it vegetarian-friendly. Trader Joe's, Whole Foods, and BelGioioso are some of the brands that offer vegetarian Parmesan cheese. Additionally, Cello Cheese uses microbial rennet, also known as "vegetarian rennet," in all of their cheeses.
Vegetarians can also look for "Italian hard cheese" instead of Parmesan, as these are typically made without rennet. Furthermore, various plants can provide a "vegetable rennet" that serves as a substitute for animal rennet. Boiling cardoon thistle, artichokes, or nettles in water and straining the result with a cheesecloth yields a thickening enzyme similar to chymosin, which is essential in the cheesemaking process. However, it is worth noting that non-animal alternatives to rennet may be more challenging to work with and may result in a slightly different flavour profile.
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Rennet is a must for Parmesan to be classified as Parmigiano Reggiano
Parmesan cheese, or Parmigiano Reggiano, is a traditional Italian cheese that is made using rennet, an enzyme that helps coagulate milk. Rennet is a natural enzyme found in the stomachs of young mammals, which aids in digesting their mother's milk. This ingredient is crucial to the production of Parmigiano Reggiano, and it is one of only three ingredients in this cheese, the other two being salt and raw, unpasteurized milk.
The use of rennet in Parmesan cheese is what makes it non-vegetarian and non-vegan. Traditionally, rennet is obtained by slicing the stomachs of young calves into small pieces and dropping them into salt water or whey, along with an acidic ingredient like wine or vinegar, to draw out the enzymes. While more modern methods employ precise chemistry, a calf's stomach is still involved in the process. The ability of chymosin, an enzyme in rennet, to separate solids from liquids in the cheesemaking process is what gives Parmesan its distinctive characteristics.
Due to the use of animal-based rennet, Parmesan cheese is also not considered halal in the traditional sense. However, some cheese producers are now using microbial rennet, also known as "vegetarian rennet," which is suitable for vegetarians and those requiring halal products. These vegetarian alternatives to rennet are obtained from various plants, such as cardoon thistle, artichokes, or nettles, and are used in some European cheeses.
While Parmigiano Reggiano is not vegetarian due to its use of animal rennet, it is possible to find vegetarian Parmesan cheese alternatives that use microbial or vegetable rennet. These alternatives may be labelled as "Italian hard cheese" or simply “Parmesan cheese” rather than Parmigiano Reggiano, as the latter is a specific type of cheese produced in certain regions of Italy. However, it is worth noting that these alternatives may have a slightly different flavour profile and may not be as easy to find.
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Frequently asked questions
Rennet is a natural enzyme found in the stomach of young mammals that helps them digest their mother's milk.
Rennet is used in the cheesemaking process to separate solids from liquids.
In addition to Parmesan, other Italian cheeses like Pecorino Romano, Grana Padano, and Gorgonzola use rennet. Certain French and Swiss cheeses, including Camembert, Vacherin, Emmenthaler, and Gruyère, also use rennet.
