Is Kraft Cheese Made With Rennet? Separating Fact From Fiction

November 12, 2025 •

3 min read

According to the Vegetarian Resource Group, a Kraft representative has confirmed that some varieties of Kraft cheese, including certain Macaroni & Cheese products, use animal-derived enzymes, while others like Natural Swiss and Grated Parmesan use microbial rennet. This reveals that the question, "Is Kraft cheese made with rennet?" has a more complex answer than many consumers might assume.

Quick Summary

This guide examines Kraft's use of rennet, clarifying which products may contain animal-derived enzymes and which are made with microbial rennet, addressing concerns for vegetarians and those with dietary restrictions.

Key Points

Not a single answer: Whether Kraft cheese is made with rennet depends on the specific product, with some using animal-derived enzymes and others using microbial alternatives.
Read the label carefully: Products explicitly listing "microbial rennet" are vegetarian, while those simply stating "enzymes" may contain animal rennet.
Soft vs. hard cheese: Younger, softer cheeses like cream cheese often do not use rennet, whereas hard, aged cheeses are more likely to contain it.
Microbial rennet is common: A large percentage of cheese produced today, particularly in North America, uses microbial or fermentation-produced rennet due to lower costs and wider availability.
Animal-derived lipase may be present: Even some Kraft products using microbial rennet, such as Grated Parmesan, may contain animal-derived lipase for flavor.
Traditional vs. commercial cheese: Traditional European cheeses often require animal rennet by law, but most modern, mass-produced cheeses, including many from Kraft, use vegetarian alternatives.
Formulations change: Product ingredients can vary over time and by region, so always check the most current label on the packaging.

Understanding Rennet in Cheese Production

Rennet is a crucial ingredient in cheesemaking, serving to coagulate milk and separate the solid curds from the liquid whey. Traditionally, animal rennet was sourced from the stomach lining of young mammals like calves, lambs, or goats. However, modern cheesemaking offers several alternatives, including microbial, plant-based, and fermentation-produced chymosin (FPC). The type of rennet used has a significant impact on whether a cheese is suitable for a vegetarian diet.

The Nuances of Kraft's Ingredients

The issue with many commercial cheese brands, including Kraft, is the lack of specific detail on packaging. While a label might simply say "enzymes," this does not specify the source. Consumers seeking vegetarian-friendly options must often do their own research or contact the manufacturer directly to find out if Kraft cheese is made with rennet from an animal source. Several reports from the Vegetarian Resource Group highlight this ambiguity. For example, a Kraft FAQ sheet once stated that their Macaroni & Cheese contains animal enzymes, while a representative confirmed that their Natural Swiss and some Grated Parmesan use microbial rennet. This inconsistency across product lines is why it's essential to scrutinize each item individually.

How to Read a Cheese Label

For vegetarians, deciphering cheese labels is key. Look for specific wording that indicates the use of non-animal rennet. Terms to look for include:

Microbial Rennet: This explicitly indicates a non-animal source.
Vegetable Rennet: Derived from plants, also suitable for vegetarians.
Fermentation-Produced Chymosin (FPC): A highly purified, bio-engineered enzyme identical to calf chymosin, but produced without animal inputs.

If the label only lists "enzymes" without further clarification, there is no guarantee that the product is vegetarian. It's often safer to assume the presence of animal enzymes unless stated otherwise. Some cheese varieties, particularly authentic European cheeses like Parmigiano-Reggiano, have Protected Designation of Origin (PDO) status that legally mandates the use of animal rennet. American-made "Parmesan" cheese, however, can be produced with microbial rennet, so checking the label is crucial.

Vegetarian Rennet Alternatives in the Industry

The cheese industry has seen a significant shift towards non-animal rennet, with more than 80% of cheese produced in the US now made with vegetarian-friendly options. This shift is driven by a growing demand from vegetarian, kosher, and halal consumers. Microbial rennet is derived from cultures of molds or fungi, while FPC uses genetically engineered microorganisms to produce chymosin. These modern alternatives offer a consistent and cost-effective solution for cheesemakers, and their use is often highlighted on product packaging to attract vegetarian consumers.

Comparison of Rennet Sources


Feature	Animal Rennet	Microbial Rennet	Fermentation-Produced Chymosin (FPC)
Source	Stomach lining of young mammals (calves, lambs)	Specific fungi or molds (e.g., Rhizomucor miehei)	Genetically engineered microbes producing chymosin
Availability	Limited, relies on veal industry byproduct	Widely available, produced via fermentation	Widely available, mass-produced
Vegetarian-Friendly	No	Yes	Yes
Flavor Impact	Considered traditional, contributes to aged flavor complexity	Can sometimes produce slightly bitter flavors in aged cheese	Provides a clean, consistent coagulation with no off-flavors
Cost	More expensive due to limited supply	Cost-effective due to large-scale production	Most cost-effective and consistent option

Conclusion: Checking the Label is Your Best Bet

In conclusion, whether a specific Kraft cheese product is made with rennet depends on the variety. While some products like certain Macaroni & Cheese varieties have historically contained animal-derived enzymes, many others, including specific cheddar slices and parmesan, explicitly use microbial rennet. The safest way to determine if a particular Kraft cheese is vegetarian-friendly is to meticulously check the ingredient list for terms like "microbial rennet." When in doubt, products that simply state "enzymes" should be treated with caution by strict vegetarians. For the most accurate and up-to-date information, consulting the Kraft website or contacting their consumer service is recommended, as formulations can change over time. By understanding the different types of rennet and how to read product labels, consumers can make informed choices that align with their dietary preferences.

For more in-depth information about rennet and cheesemaking, you can visit the Wisconsin Cheese website at https://www.wisconsincheese.com/about-cheese/what-is-rennet.

Frequently Asked Questions

No, not all Kraft cheese is made with animal rennet. Kraft uses different types of enzymes depending on the product, including both animal-derived and microbial sources. Certain items like Natural Swiss and some Grated Parmesan use microbial rennet, while others have historically contained animal enzymes.

To determine if a Kraft cheese is vegetarian, you must read the ingredient label carefully. Look for terms like "microbial rennet" or "vegetable rennet." If the label only says "enzymes" without specifying the source, the cheese may contain animal-derived enzymes and is not guaranteed to be vegetarian.

Microbial rennet is a vegetarian-friendly enzyme produced by fermenting certain molds or fungi. It is used to coagulate milk in cheesemaking, offering an alternative to traditional animal-derived rennet.

Historically, Kraft has stated that their Macaroni & Cheese contains animal-derived enzymes. However, product formulations can change, so it's best to check the ingredients on the box for the most current information.

Philadelphia Cream Cheese products are made with microbial rennet and are suitable for vegetarians. Specific products like Kraft Natural Swiss and some Grated Parmesan are also noted to use microbial rennet, though checking for animal-derived lipase is also necessary for the latter.

Unlike authentic Italian Parmigiano-Reggiano, which mandates animal rennet, American-made Kraft Grated Parmesan uses microbial rennet. However, some sources report it may contain animal-derived lipase, so vegetarians should still verify the ingredient list.

Rennet is an enzyme complex primarily used to coagulate milk, forming curds. Lipase is a separate enzyme used to break down fat molecules, often added for flavor, and can also be derived from animal sources. Some Kraft cheeses use microbial rennet but may still contain animal-derived lipase.