Bushra Griffith
Whether or not cheese is vegetarian-friendly depends on the type of vegetarianism one follows. Most vegetarians avoid products that require the slaughter of an animal, and because cheesemaking does not fall under this practice, many vegetarians include cheese in their diet. However, some cheeses are made using animal byproducts, such as rennet, which is derived from the stomach lining of animals. Rennet is used to thicken dairy-based milk and curdle casein, the protein found in dairy-based cheese. Traditional cheddar cheese is made with animal-derived rennet, but some varieties are now produced using microbial or vegetable rennet, making them vegetarian-friendly.
Characteristics and Values of Vegetarian Cheddar Cheese
| Characteristics | Values |
|---|---|
| Type of Vegetarianism | Lacto- and lacto-ovo-vegetarians, and some pescatarians |
| Rennet | Microbial, vegetable, thistle, or plant |
| Rennet Composition | Enzymes, chymosin, lipase, pepsin |
| Rennet Source | Not from animal stomach lining |
| Rennet Label | Vegetarian-friendly, non-animal rennet, microbial rennet, thistle rennet, plant rennet |
| Pregnancy-Friendly | Yes, if made from pasteurized milk |
| Gluten-Free | Yes |
| Lactose-Friendly | Yes, low in lactose |
| Brands | Tillamook, Trader Joe's, Great Value, Kirkland Signature, Kraft (shredded varieties use animal rennet) |
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What You'll Learn
- Rennet: a common animal byproduct used in cheesemaking
- Vegetarian-friendly: some cheddars are made with microbial or vegetable rennet
- Kosher-certified: kosher cheese will not contain animal rennet
- Lactose intolerance: cheddar is a viable option for those who are lactose intolerant
- Gluten-free: cheddar is also a good option for those on a gluten-free diet
Rennet: a common animal byproduct used in cheesemaking
Rennet is a complex set of enzymes that work together to coagulate milk, separating it into curds and whey. It is a common animal byproduct used in cheesemaking. The most common type of rennet is found within the stomach lining of animals, including calves, cows, rabbits, pigs, and goats. Rennet is used in cheesemaking to curdle the casein, which is the protein found in dairy-based cheese.
While rennet is an animal byproduct, it does not require the slaughter of an animal. However, some stricter vegetarians may still choose to avoid cheese made with animal rennet. The best way to know if your cheese contains animal rennet is to read the label. If the packaging only reads "'enzymes' and does not state that the product is vegetarian-friendly, it is safe to assume that animal rennet was used.
There are also non-animal alternatives to rennet that are suitable for vegetarians. These include vegetable rennet, which is made via a fermentation process that mixes bacteria, fungi, or yeasts with rennet-producing animal genes to create an enzyme that acts like chymosin. Another type of vegetarian rennet is plant rennet, sourced from thistle plants like artichokes or nettles. Kosher-certified cheeses will also not contain animal rennet, as Jewish religious laws dictate that milk and meat should never mix.
In the United States, it is not required for cheesemakers to disclose which type of rennet they use. However, some brands may voluntarily label their products as vegetarian or list the source of their enzymes. Therefore, it is important to read the labels carefully and look for keywords like "vegetarian rennet" or "plant rennet" to ensure that the cheese is suitable for a vegetarian diet.
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Vegetarian-friendly: some cheddars are made with microbial or vegetable rennet
Whether cheese is vegetarian-friendly depends on the type of vegetarianism followed. Lacto- and lacto-ovo-vegetarians, as well as some pescatarians, generally allow cheese in their diets. Vegans, on the other hand, do not, as cheese is usually made from cow's or goat's milk.
Some cheeses are made using animal byproducts, such as rennet, for texture and taste. Rennet is a combination of enzymes that curdle casein, the protein found in dairy-based cheese. The most common type of rennet is derived from the stomach lining of animals, including calves, cows, rabbits, pigs, and goats.
However, some forms of rennet are produced without the use of animals. Vegetable rennet, for example, is made via a fermentation process in which bacteria, fungi, or yeasts are mixed with rennet-producing animal genes to create an enzyme that acts like chymosin, which comprises 90% of the enzymes in rennet. Another type, plant rennet, is sourced from thistle plants like artichokes or nettles and is used in many artisanal cheeses from Portugal.
Cheddar cheese is traditionally made with animal-derived rennet, obtained from the stomach of calves. However, many cheddar cheese varieties are now produced using microbial or vegetable rennet, making them suitable for vegetarians. These include Tillamook, Great Value, Kraft Swiss, and Grated Parmesan. To ensure that your cheddar cheese is vegetarian-friendly, look for labels that explicitly state that the cheese is made with non-animal rennet or microbial rennet. In the US, you can also look for kosher-certified cheeses, as these will not contain animal rennet according to Jewish religious laws.
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Kosher-certified: kosher cheese will not contain animal rennet
Vegetarianism and veganism are dietary choices that involve avoiding certain animal products. While most vegetarians avoid products that require the slaughter of an animal, not all vegetarians abstain from animal products entirely. Vegans, on the other hand, avoid all animal products or byproducts, including dairy and milk.
Cheese is a beloved part of many diets, but it is not always vegetarian-friendly. This is because many cheeses are made using animal byproducts, such as rennet, for texture and taste. Rennet is a combination of enzymes that work together to thicken dairy-based milk. The most commonly used type of rennet is derived from the stomach lining of animals, including cows, rabbits, pigs, and goats.
Some forms of rennet are produced without the use of animals. Vegetable rennet, for example, is made via a fermentation process in which bacteria, fungi, or yeasts are mixed with rennet-producing animal genes to create an enzyme that acts like chymosin. Another type is plant rennet, sourced from thistle plants like artichokes or nettles, and used in many artisanal cheeses from Portugal.
When it comes to finding vegetarian-friendly cheese, it is important to read the labels. If the cheese is not explicitly labelled as vegetarian or made with microbial/vegetable rennet, it is likely to contain animal rennet. However, there is one exception to this rule: kosher-certified cheese.
According to Jewish religious laws, milk and meat should never be mixed. As a result, kosher cheese will not contain animal rennet. This is because animal rennet is derived from the stomach lining, and using it to make cheese would violate the kosher rule of not mixing milk and meat. To ensure your cheese is kosher and does not contain animal rennet, look for a certified kosher, K, or KU label.
In addition to kosher certification, there are other indicators that a cheese may be vegetarian-friendly. For example, Emborg, a Danish brand, makes vegetarian and vegan cheese. Tillamook is another brand that produces mostly vegetarian cheeses.
It is important to note that the regulations surrounding cheese production differ between regions. For instance, in the US, there is no requirement for cheesemakers to follow traditional recipes, allowing for more flexibility in enzyme sources. This can make it challenging to determine whether a cheese contains animal rennet, as some manufacturers may only list "enzymes" on the ingredient list without specifying the source.
In summary, finding vegetarian-friendly cheese can be a complex task due to varying production methods and labelling practices. However, by reading labels carefully and looking for kosher certification or explicit mentions of vegetarian or microbial/vegetable rennet, individuals can make informed choices that align with their dietary preferences and beliefs.
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Lactose intolerance: cheddar is a viable option for those who are lactose intolerant
Cheddar cheese is naturally low in lactose. During the cheese-making process, most of the lactose is removed along with the whey. The remaining lactose is then fermented into lactic acid. This means that cheddar is a good option for those who are lactose intolerant.
Lactose intolerance occurs when the body's production of lactase, the enzyme that breaks down the lactose in dairy, decreases with age. Lactose is the natural sugar found in milk. While the condition is incurable, it can be managed by ingesting small amounts of low-lactose dairy over time.
Hard cheeses, such as cheddar, Colby, Swiss, mozzarella, and Monterey Jack, are "virtually lactose-free". According to Dr. Chris Cifelli, senior vice-president of nutrition research for the National Dairy Council, "90% or more of the lactose in milk is removed along with the water and whey during the cheesemaking process".
While traditional cheddar cheese is made with animal-derived rennet, obtained from the stomach of calves, many varieties are now produced using microbial or vegetable rennet, making them vegetarian-friendly. Rennet is a combination of enzymes that work together to thicken dairy-based milk. Rennet-containing cheeses may not be suitable for stricter vegetarians.
To ensure that your cheddar cheese is vegetarian-friendly, look for labels that explicitly state that the cheese is made with non-animal rennet. In the US, many brands are open about the source of their enzymes, making it easier to identify vegetarian options.
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Gluten-free: cheddar is also a good option for those on a gluten-free diet
Cheddar cheese is a beloved and versatile option, known for its melting ability. It is also a good choice for those on a gluten-free diet. While dairy, in general, is considered gluten-free, certain types of cheeses may contain gluten. Some cheeses are made using animal byproducts for texture and taste, and one common animal byproduct used is rennet, which is derived from the stomach lining of animals. Rennet is a combination of enzymes that work together to thicken dairy-based milk.
Cheddar cheese is naturally gluten-free, and it is also generally safe for those with lactose intolerance as it is naturally low in lactose. However, it is always important to read the labels of all packaged or processed cheese before consuming it, as some shredded cheese, for example, may contain starch or cellulose to prevent shreds from sticking together. If the cellulose used is derived from wheat, this should be stated on the label. Some dairy-free cheeses are made with flour, so it is important to read the ingredients label before consuming.
When getting cheese from the deli counter, it is important to ensure they use a clean slicer and surface, as well as new gloves to avoid cross-contact from other products. Some common cheeses that are gluten-free in their natural state include Brie, Colby, Gouda, Mozzarella, and Swiss cheese. It is also good to look for kosher-certified cheeses, as according to Jewish religious laws, milk and meat should never mix, so kosher cheese will not contain animal rennet.
Overall, for those on a gluten-free diet, cheddar cheese is a good option, but it is always important to be diligent and read the labels to ensure the product is gluten-free.
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Frequently asked questions
Vegetarian cheddar cheese is produced using microbial or vegetable rennet, which is made via a fermentation process in which bacteria, fungi, or yeasts are mixed with rennet-producing animal genes to create an enzyme that acts like chymosin.
The best way to know if a cheddar cheese is vegetarian is to read the label. Look for labels that explicitly state the cheese is made with non-animal rennet. If the packaging only reads “enzymes” and doesn’t state that the product is vegetarian-friendly, you can assume that animal rennet was used.
Some examples of vegetarian cheddar cheese brands include Trader Joe's, Great Value, Tillamook, and Emborg.
