Can vegetarians eat cheese, yes or no? It depends on the rennet

November 9, 2025 •

5 min read

According to research from the MDPI, over 90% of factory-made cheese worldwide now uses microbial or fermentation rennet, making a large portion of the market suitable for vegetarians. Yet, the question remains: Can vegetarians eat cheese, yes or no? The answer is not a simple yes or no, but depends entirely on the type of coagulating enzyme, known as rennet, used in the cheesemaking process.

Quick Summary

The suitability of cheese for vegetarians depends on the rennet used to coagulate the milk. Traditional cheese uses animal rennet, a byproduct of the veal industry, while vegetarian-safe cheese is made with microbial or plant-based rennet. Labels often indicate the type of rennet, helping consumers make informed choices.

Key Points

Rennet is the determining factor: A cheese is only vegetarian if it is made with a non-animal-based coagulant, such as microbial or plant-based rennet, rather than traditional animal rennet.
Read labels carefully: Look for "microbial enzymes," "vegetable rennet," or a "vegetarian" certification, as a generic "enzymes" often indicates an animal source.
Certain cheeses are never vegetarian: Authentic European cheeses with a PDO label, like Parmigiano Reggiano and traditional Gorgonzola, are legally required to use animal rennet.
Soft cheeses are often safe: Fresh cheeses like ricotta, paneer, and cottage cheese are typically acid-set and do not use rennet.
Plant-based alternatives are a reliable choice: For guaranteed vegetarian and dairy-free options, a wide array of plant-based cheeses made from nuts, seeds, or coconut oil is available.
Know your rennet types: Microbial rennet is common in US commercial cheeses, while plant rennet is used in some European artisanal varieties, and both are suitable for vegetarians.
When in doubt, ask: If you are at a cheese counter or shopping for a specialty product, a cheesemonger is the best source of information regarding the rennet type.

What is Rennet and Why Does It Matter?

Rennet is a crucial enzyme that causes milk to coagulate, or separate into solid curds and liquid whey, which is the foundational step for creating most cheeses. While this process is essential for achieving the right texture and consistency, the source of the rennet is the defining factor for whether a cheese is suitable for vegetarians.

Animal Rennet: Traditionally, rennet is sourced from the fourth stomach lining of young, milk-fed ruminant animals, such as calves. Since this rennet is a byproduct of the slaughtering process, any cheese made with it is not considered vegetarian.
Microbial Rennet: This is a non-animal-based coagulant, often derived from molds or yeasts through fermentation. It is widely used in commercial cheesemaking today and is a reliable vegetarian option.
Plant-Based Rennet: Enzymes from certain plants, like thistles, artichokes, or nettles, can also be used to curdle milk. This type is common in some traditional artisanal cheeses, particularly from Spain and Portugal.
Fermentation-Produced Chymosin (FPC): FPC is a bioengineered enzyme created by inserting animal DNA into microbes, which then produce the chymosin enzyme. While this is a lab-grown product and the final enzyme is purified, some stricter vegetarians or those with concerns about genetically modified organisms may still choose to avoid it.

How to Tell if a Cheese is Vegetarian-Friendly

Navigating the cheese aisle can be tricky. Here are some strategies to ensure your cheese is vegetarian:

Read the Label: Look for clear indications on the packaging. Phrases like "microbial enzymes," "vegetable rennet," or simply "vegetarian" are good signs. If the ingredient list only says "enzymes," it is often an indication of animal rennet, as manufacturers who use a vegetarian option typically advertise it.
Look for Certifications: A kosher certification is a strong indicator that the cheese is vegetarian-friendly, as Jewish dietary laws prohibit mixing milk and meat. Some products also carry specific vegetarian society logos.
Check the Cheese Type: Soft, fresh cheeses like paneer, ricotta, and cottage cheese are typically made by coagulating milk with an acid (like vinegar or lemon juice) instead of rennet, making them safe bets.
Identify Non-Vegetarian Cheeses: Certain traditional cheeses, particularly European varieties with a Protected Designation of Origin (PDO), are legally required to use animal rennet. Famous examples include Parmigiano Reggiano, Grana Padano, and Gorgonzola.
Ask a Cheesemonger: For specialty cheeses, especially those from a deli, the best approach is to ask an expert. A knowledgeable cheesemonger can provide precise information about the rennet used.

Choosing Between Animal, Microbial, and Plant Rennet

Cheesemakers have diverse options for rennet, each with its own characteristics and ethical implications. Choosing the right one depends on factors like desired flavor profile, consistency, and alignment with consumer dietary restrictions.


Feature	Animal Rennet	Microbial Rennet	Plant-Based Rennet
Source	Stomach lining of young ruminants, typically calves.	Cultured from molds or yeast.	Enzymes from plants like thistle, nettles, or artichoke.
Availability	Becoming less common in mass-produced cheese; required for some traditional PDO cheeses.	Widespread, used in over 90% of commercial cheeses in the US.	Less common, used primarily in certain artisanal cheeses.
Cost	More expensive than microbial alternatives.	More economical for mass production.	Can be costly and may have inconsistent yields.
Flavor Impact	Often provides a complex, full-bodied flavor profile.	Generally neutral in flavor, with minimal taste impact.	Can introduce slightly bitter or tangy notes, especially in aged cheeses.
Consistency	Highly consistent and predictable results.	Highly consistent results, widely used for reliability.	Can be inconsistent and harder to work with.
Vegetarian?	No, as it involves an animal byproduct.	Yes, it is a vegetarian-safe option.	Yes, it is derived from plant sources.

The Rise of Plant-Based Cheese Alternatives

For strict vegetarians or vegans who wish to avoid dairy altogether, there is a growing market of plant-based cheese alternatives. These products offer the flavor and meltability of traditional cheese without any animal-derived ingredients, including milk and rennet.

Made from nuts: Many popular vegan cheeses are made from a base of soaked cashews or almonds, which can be fermented and flavored to mimic dairy cheeses.
Lower in saturated fat: Plant-based cheeses are often lower in saturated fat and contain no dietary cholesterol, making them a heart-healthy choice.
Lactose and casein-free: These alternatives are a perfect solution for those with lactose intolerance or a casein allergy.
Enhanced with nutrients: Some brands fortify their vegan cheeses with important nutrients that can be harder to obtain on a vegan diet, such as vitamin B12.

Common Plant-Based Cheese Bases

Cashew-Based Cheeses: Known for their creamy texture, cashews are a popular base for vegan cheeses, from soft spreads to hard blocks.
Coconut Oil-Based Cheeses: Used primarily for its melting properties, coconut oil is a common ingredient in shreds and slices.
Soy-Based Cheeses: Soy protein is another base, and historical versions sometimes contained added casein, so it's important to check the label for true vegan options.

Conclusion

The answer to "Can vegetarians eat cheese, yes or no?" is nuanced and depends on the specific product. While many cheeses in today's market are vegetarian-friendly due to the use of microbial or plant-based rennet, traditional and certain protected cheeses still rely on animal rennet. By learning to read ingredient labels, identifying key vegetarian indicators, and recognizing which classic cheeses are off-limits, vegetarians can confidently navigate their choices. For those who prefer to avoid all dairy, a burgeoning market of plant-based cheese alternatives offers delicious and ethical options. The key is informed choice, understanding that not all cheese is created equal when it comes to a vegetarian diet.

Choosing the Right Cheese

To make an informed decision, always remember the following:

Assume traditional European cheeses are not vegetarian, especially those with a PDO label.
Look for labels specifying 'Microbial Enzymes' or 'Vegetable Rennet'.
Rely on fresh cheeses like paneer and ricotta, which are typically acid-set.
Consider plant-based alternatives for a guaranteed vegan and dairy-free option.

Ultimately, a vegetarian can enjoy cheese, but it requires a careful eye and a bit of knowledge about the cheesemaking process. The market offers a wide range of delicious and ethical options for every palate.

Frequently Asked Questions

Rennet is an enzyme used to coagulate milk and create cheese curds. It is important for vegetarians because it can be sourced from the stomach lining of young animals (animal rennet), making the cheese non-vegetarian, or from microbial or plant-based sources, which are suitable for vegetarians.

Yes, authentic Parmigiano Reggiano cheese is legally required to be made with animal rennet, so it is not vegetarian. However, many companies offer vegetarian versions labeled as "Italian hard cheese" or similar descriptors.

The ingredient label is the best place to check. Look for phrases like "microbial enzymes," "vegetable rennet," or a "vegetarian" certification. If the label only lists "enzymes," it is best to assume it contains animal rennet unless you can verify otherwise.

Yes, most soft, fresh cheeses like ricotta, paneer, and cottage cheese are vegetarian-friendly because they are typically made with an acid (such as vinegar or lemon juice) instead of rennet to coagulate the milk.

Yes, cheeses with a kosher certification are a reliable vegetarian option. Kosher law prohibits mixing milk and meat, so any kosher cheese will not contain animal-derived rennet.

Several brands offer vegetarian cheese options made with microbial rennet, including Cabot, Tillamook, Organic Valley, and many store brands. Always check the specific product label, as some brands may carry both vegetarian and non-vegetarian products.

Plant-based cheeses, made from ingredients like cashews, almonds, or coconut oil, are naturally vegetarian and vegan. They can be a healthier alternative for those with lactose intolerance or seeking lower saturated fat and cholesterol content, but nutritional value varies by brand.