The Core Reason: Animal Rennet
At the heart of why traditional Gorgonzola is not vegetarian lies a single, crucial ingredient: animal rennet. Rennet is a complex set of enzymes, primarily chymosin, used in cheesemaking to coagulate milk, separating it into solid curds and liquid whey. Historically and traditionally, this enzyme was sourced from the inner lining of the fourth stomach of young, unweaned mammals, most commonly calves.
For a product to be sold as true Gorgonzola in Europe, it must adhere to strict production methods laid out by its Protected Designation of Origin (DOP) status. These regulations specify that the cheese must be made using animal rennet. This requirement is non-negotiable for cheesemakers producing authentic Gorgonzola, making every wheel of the traditional variety non-vegetarian.
The Role of Rennet and its Alternatives
Understanding rennet is key to navigating the world of vegetarian cheese. While animal rennet has been used for centuries, modern technology has provided several alternatives that are acceptable for vegetarians.
- Microbial Rennet: Sourced from specific fungi or molds, this vegetarian-friendly enzyme is widely used in commercial cheesemaking. It is often more cost-effective and readily available than animal rennet.
- Vegetable Rennet: Derived from plants such as cardoon thistle, figs, or nettles, this type of rennet can be used to coagulate milk. However, it can sometimes impart a stronger, more bitter flavour, especially in aged cheeses.
- Fermentation-Produced Chymosin (FPC): Created through genetic engineering, FPC is a vegetarian enzyme identical to the chymosin found in animal rennet. It provides a consistent, high-quality result and is now used in a significant portion of cheese production worldwide.
Types of Rennet: A Comparison
| Feature | Animal Rennet | Microbial Rennet | FPC Rennet |
|---|---|---|---|
| Source | Stomachs of young ruminants (calves) | Fungi or bacteria | Genetically modified microorganisms |
| Vegetarian? | No | Yes | Yes |
| Flavor Profile | Traditional, complex flavor | Can sometimes be bitter in aged cheeses | Very similar to animal rennet |
| Cost | Can be more expensive and limited | More cost-effective | Cost-effective and consistent |
| Common Use | Traditional, artisan cheeses | Many commercial cheeses | Most commercial cheeses |
How to Identify a Vegetarian-Friendly Cheese
If you are a vegetarian who loves blue cheese, there is no need to despair. Many producers offer vegetarian-friendly alternatives, but it requires careful label-reading. Here is what to look for:
- Check the Label: Look for terms like "microbial rennet," "non-animal rennet," or simply "vegetarian". In the US, companies must disclose the type of coagulating enzyme used.
- Look for Certifications: Some cheeses carry specific vegetarian society or kosher certification logos, which indicate the absence of animal-derived ingredients.
- Avoid DOP/PDO Cheeses: As mentioned, cheeses with a Protected Designation of Origin (PDO or DOP) that traditionally use animal rennet should generally be avoided, as their production is legally regulated to include animal rennet.
Vegetarian Alternatives to Gorgonzola
While authentic Gorgonzola is off the menu for vegetarians, several delicious blue cheese alternatives can be enjoyed instead. These options provide a similar flavour and texture profile without using animal rennet.
- Dolcelatte: Often referred to as a sweeter, milder cousin of Gorgonzola, Dolcelatte is frequently made with vegetarian rennet and serves as an excellent substitute.
- Stilton: Most Stilton blue cheese is made using microbial rennet and is therefore suitable for vegetarians. Always check the label, but this is a generally reliable option.
- Castello Traditional Danish Blue Cheese: Many popular brands like Castello use microbial rennet and clearly label their products as vegetarian.
- Rogue River Blue: Some artisan blue cheeses from outside the EU may use vegetarian rennet. It is always best to check the specific producer or store to confirm their rennet source.
Conclusion: Gorgonzola is Non-Vegetarian, but Options Abound
In summary, the question of "Is Gorgonzola vegetarian or non veg?" has a clear answer: traditional, authentic Gorgonzola is definitively non-vegetarian due to its use of animal rennet, which is a requirement of its DOP status. For vegetarians, this means looking beyond the traditional product. Fortunately, the rise of microbial and fermentation-produced chymosin (FPC) rennet has made vegetarian-friendly blue cheeses readily available. By learning to read labels and seeking out suitable alternatives like Dolcelatte or vegetarian-labeled Stilton, cheese lovers who follow a vegetarian diet can still enjoy the creamy, pungent delight of blue cheese. Always remember to check the product's label to ensure the rennet source is non-animal.
For more information on the production of rennet and how it impacts cheese, see Cultures For Health's article on the different types of rennet: https://culturesforhealth.com/blogs/learn/what-is-rennet-animal-and-vegetable-rennet.
