Category: Food > Rennet
One of the most surprising ingredients in the cheese-making process is rennet, a natural enzyme derived from the stomach lining of young ruminant animals, such as calves, goats, and sheep. Rennet is crucial for coagulating milk, allowing it to separate into curds and whey, which is the foundational step in cheese production. While many modern cheesemakers have turned to microbial or vegetable rennet to cater to vegetarian diets, traditional cheese varieties still rely on animal-derived rennet for their distinct textures and flavors. This fascinating ingredient not only impacts the cheese's final taste but also its consistency, making it a key player in the art of cheese-making that has been practiced for thousands of years.