For many years, it was assumed that all cheese was suitable for vegetarians, as it contains no animal flesh. However, the use of animal-derived rennet in the production process means that many cheeses are not vegetarian. Rennet is a complex set of enzymes that coagulates milk, separating it into solid curds and liquid whey, which is a crucial step in making most cheeses.
The Role of Rennet in Cheesemaking
Rennet has been used for thousands of years to create cheese. Traditionally, it was sourced from the inner lining of the fourth stomach of young, unweaned calves, lambs, or kids (young goats). This is because the chymosin enzyme needed for coagulation is produced in abundance while these animals are still feeding on milk. This process makes any cheese made with animal rennet unsuitable for vegetarians.
However, in recent decades, cheese producers have developed and adopted alternatives to animal rennet, driven by vegetarian consumer demand and cost-effectiveness. These alternatives fall into several categories:
- Microbial Rennet: Produced from molds, yeasts, or fungi, this type is the most common vegetarian alternative used in modern, large-scale cheese production. The microorganisms are killed off during the process, and the enzyme is extracted. It offers consistency and is cost-effective.
- Plant-Based Rennet: Derived from plants with coagulating properties, such as thistle, fig sap, nettles, or artichokes. This was used in cheesemaking long before the discovery of animal rennet and is still used in some traditional cheeses, especially those made from ewe's milk in Spain and Portugal.
- Fermentation-Produced Chymosin (FPC): This is a high-tech alternative created by isolating rennet genes from animals and inserting them into microorganisms (like bacteria or fungi) to produce chymosin through fermentation. This process yields a pure, consistent enzyme without harming any animals. FPC is widely used and is considered vegetarian.
How to Identify Vegetarian Cheese
Since cheese can be made with or without animal rennet, checking the label is essential for vegetarians. Here’s what to look for:
- Ingredient List: Check for terms like "microbial rennet," "vegetable rennet," "plant-based rennet," or "fermentation-produced chymosin" (or FPC). If the label only says "enzymes" or "rennet," it's best to assume it contains animal rennet unless you can verify otherwise. Some countries require more specific labeling than others, so it's always wise to be cautious.
- Certified Labels: Look for official vegetarian certification symbols on the packaging, such as the V-label. Many brands will explicitly state "suitable for vegetarians" on their product.
- Kosher Certification: Products that are certified kosher will never contain animal rennet, as it would violate the dietary law of not mixing milk and meat products. Look for a K or OU symbol on the label. All kosher cheese is vegetarian.
- Contact the Manufacturer: If the label is unclear and no certifications are present, a quick search on the manufacturer's website or a direct query to their customer service can provide clarity.
Cheeses to Approach with Caution (or Avoid)
While many cheeses are now made with vegetarian rennet, certain traditional varieties almost always use animal rennet due to Protected Designation of Origin (PDO) or other heritage regulations. For these types, it is crucial to seek out explicitly labeled vegetarian versions.
- Parmigiano-Reggiano: Authentic Parmigiano-Reggiano from Italy legally requires the use of animal rennet and is not vegetarian. However, many brands produce vegetarian "Parmesan"-style cheese using microbial rennet.
- Manchego: Traditional Manchego from Spain must use animal rennet. Always look for a vegetarian version.
- Grana Padano: Like Parmigiano-Reggiano, this Italian hard cheese is traditionally made with animal rennet.
- Certain Blue Cheeses: While some blue cheeses like Stilton are vegetarian, many traditional European blue cheeses, such as Gorgonzola and Roquefort, often use animal rennet.
Comparing Different Types of Cheese
| Feature | Soft Cheeses (e.g., Ricotta, Paneer, Cream Cheese) | Traditional Hard Cheeses (e.g., Parmigiano, Manchego) | Modern Cheeses (e.g., most store-brand Cheddar) |
|---|---|---|---|
| Rennet Type | Often no rennet, coagulated with acid or heat. | Typically uses animal rennet for heritage purposes. | Usually made with vegetarian rennet (microbial or FPC). |
| Vegetarian Status | Very high likelihood of being vegetarian, but check for other ingredients like gelatin. | Generally not vegetarian unless explicitly labeled otherwise. | Often vegetarian, but always check the label to confirm. |
| Flavor Profile | Mild, fresh, and creamy. | Strong, nutty, and complex, especially when aged. | Varies widely, from mild to sharp, depending on the type. |
The Rise of Vegan Cheese
For those who wish to avoid dairy altogether, the market for vegan cheese has expanded dramatically. Made from plant-based sources like nuts (cashews, almonds), seeds, coconut oil, soy, or legumes, vegan cheese offers a truly cruelty-free alternative. Modern varieties have improved greatly in taste and texture, with some designed to replicate the melting and browning properties of dairy cheese. Brands like Daiya, Violife, and Follow Your Heart offer a wide range of shredded, sliced, and block-style vegan cheeses.
A Sample List of Commonly Vegetarian Cheeses
This is not an exhaustive list, and label checking is still necessary, but these types are frequently vegetarian:
- Cottage Cheese
- Cream Cheese
- Ricotta
- Paneer
- Most Mass-Produced Mozzarella (especially younger varieties)
- Colby and Monterey Jack (from most major brands)
- Swiss Cheese (from most major brands)
- Many types of Feta (requires checking)
- Many types of Cheddar (requires checking)
- Kosher-Certified Cheeses
The Final Word
The availability of vegetarian-friendly cheese has increased significantly thanks to modern production methods and consumer awareness. The key to navigating the cheese aisle lies in understanding what goes into the cheesemaking process. By checking for vegetarian-friendly rennet on the ingredient list, looking for certifications like the Kosher or V-label, and being aware of traditional cheese varieties, you can confidently choose options that fit your dietary needs. The rise of delicious and functional vegan cheeses also provides excellent choices for those who abstain from all dairy products. With so many options available, enjoying cheese as a vegetarian is easier than ever. Learn more about the nuances of cheese ingredients from reliable sources like Allrecipes.
Conclusion
In conclusion, while not all cheese is vegetarian, a vast and growing number of options are perfectly suitable for a vegetarian diet. The deciding factor is the type of rennet used, with animal rennet being non-vegetarian and microbial, plant-based, and FPC rennets being acceptable alternatives. By carefully reading product labels, looking for certification marks, and knowing which traditional cheeses to be wary of, vegetarians can confidently select and enjoy a wide variety of cheesy delights. The expanded market for vegan cheese further broadens the options for those avoiding all animal products.
