Different types of rennet are used depending on the dairy:
- Animal rennet: We use an enzyme obtained from calf stomachs. It contains no meat or stomach parts.
- Microbial rennet: The enzyme is produced from mould cultures in the laboratory. It is also known as a rennet substitute, and is mostly preferred by vegetarians.
To find out which rennet was used to make your cheese, read the cheese dairy number (found on the cheese rind) to identify the responsible village cheese dairy and ask them directly.
