What Coagulant is Your Cheese Made From?
GO TO SOURCE AUSTIN, TEXAS, February 23, 2001: Vegetarians have always been faced with the challenge of finding cheese made without rennet. Derived from the stomach of young calves, the enzyme rennet was at one time the only coagulant that would produce cheddar or hard cheeses. Since 1989 a bio-engineered rennet called microbial chymosin was approved by the FDA and…
