Understanding the Rennet Dilemma
For many vegetarians, the line is drawn at consuming animal flesh, but byproducts like milk and eggs are often included. However, cheese presents a unique gray area due to an enzyme called rennet. Rennet is crucial for cheesemaking, as it coagulates milk, separating the solid curds from the liquid whey.
What is Animal Rennet?
Traditional rennet is a set of enzymes, primarily chymosin, extracted from the stomach lining of young ruminant mammals, most commonly calves. This practice makes many traditional and imported cheeses unsuitable for vegetarians, as the rennet is a byproduct of the veal industry. For cheeses with protected geographical indications, such as traditional Parmigiano-Reggiano, the use of animal rennet is legally required. Some people with alpha-gal syndrome (a meat allergy from a tick bite) also cannot consume animal-based rennet.
Vegetarian Alternatives to Animal Rennet
Thankfully, cheesemakers have developed several vegetarian-friendly alternatives to traditional animal rennet to meet the growing demand for ethical products.
- Microbial Rennet: This is the most common substitute for animal rennet in commercial cheesemaking. It is produced by fermenting specific molds or fungi (like Rhizomucor miehei). While historically known for potentially imparting a bitter taste in aged cheeses, modern advancements have largely eliminated this issue.
- Plant-Based Rennet: Enzymes can also be sourced from various plants, including cardoon thistles, artichokes, and figs. This method is less common but is often used in certain artisanal and specialty cheeses, especially in Mediterranean countries like Portugal.
- Fermentation-Produced Chymosin (FPC): This is a form of genetically engineered rennet created in a lab. A microorganism (like a bacterium, yeast, or fungus) is given the calf chymosin gene and is then used to produce the enzyme. The final product does not contain any genetically modified material, and it is widely used in commercial cheese production. Cheeses made with FPC are considered vegetarian.
- Acid Coagulation: For many soft cheeses, no rennet is used at all. Instead, acids like vinegar, lemon juice, or the lactic acid produced by bacterial fermentation are used to curdle the milk. This makes many soft, fresh cheeses inherently vegetarian-friendly.
A Guide to Identifying Vegetarian Cheese
The best way to determine if a cheese is vegetarian is to carefully read the product label. Cheesemakers who use non-animal rennet are typically keen to advertise this to attract vegetarian consumers. However, there are nuances to understand.
Reading the Fine Print
Look for these key phrases on cheese labels:
- Microbial Enzymes or Microbial Rennet
- Vegetable Rennet or Plant-Based Enzymes
- Non-Animal Rennet
- FPC or Fermentation-Produced Chymosin
Be cautious if the label simply lists "enzymes" without specifying the source, as this often indicates the presence of animal rennet. In such cases, contacting the manufacturer is the only way to be certain. Another reliable shortcut is to look for kosher certification, as Jewish dietary laws prohibit mixing milk and meat, meaning kosher cheese will not contain animal rennet.
Soft Cheeses vs. Hard Cheeses
As a general rule of thumb, soft cheeses are more likely to be vegetarian than hard, aged cheeses. This is because soft cheeses often use acid coagulation, while traditional hard cheeses rely on rennet for texture and aging properties. However, this is not a hard-and-fast rule, and labels should always be checked. For example, traditional European mozzarella uses animal rennet, while many commercial, mass-produced versions use microbial rennet.
Comparison of Cheese Types
| Feature | Traditionally Non-Vegetarian Cheeses | Often Vegetarian-Friendly Cheeses |
|---|---|---|
| Common Rennet Source | Animal (calf) rennet | Microbial or Plant-based rennet |
| Coagulation Method | Primarily enzymatic | Enzymatic or acid-based |
| Aging Profile | Often aged for extended periods to develop flavor | Can be young (soft) or aged (with non-animal rennet) |
| Certification | May have PDO/AOC designations restricting rennet source | May be labeled as "vegetarian," "microbial rennet," or "kosher" |
| Common Examples | Parmigiano-Reggiano, Pecorino Romano, some imported Manchego | Cottage cheese, cream cheese, ricotta, paneer, and many common brands of cheddar, mozzarella, and Swiss |
The Wide World of Vegetarian Cheese
Finding vegetarian cheese has become easier thanks to increased consumer awareness and more widespread use of non-animal rennet. Major brands like Cabot, Tillamook, and Sargento offer many vegetarian cheese options, clearly labeled on their packaging. Many store brands, including those from Costco (Kirkland Signature) and Walmart (Great Value), also carry vegetarian-friendly varieties. For those seeking an entirely animal-free option, vegan cheeses made from nuts, soy, or coconut are excellent and widely available alternatives.
The Vegetarian Society offers guidance on suitable products.
Conclusion
In conclusion, yes, you can eat cheese if you are a vegetarian, but not all cheese is vegetarian-friendly. The key is understanding that traditional rennet is an animal byproduct, while modern alternatives like microbial, plant-based, and FPC rennet, as well as acid-based coagulation, make many cheeses suitable for vegetarians. By diligently checking labels for terms like "microbial enzymes" or looking for kosher certification, vegetarians can navigate the cheese aisle with confidence and enjoy their favorite dairy products without compromising their ethical principles. Always err on the side of caution, especially with hard, imported, or artisan cheeses, and don't hesitate to contact manufacturers if the ingredient list is unclear.
