Is Vegetarian Cheddar Cheese a Myth or Reality?

December 22, 2025 •

4 min read

According to industry data, less than 5% of cheese in the United States today is made using animal rennet, meaning that finding vegetarian cheddar cheese is now a widespread reality rather than a challenge. However, consumers must still be vigilant and check labels to ensure their cheddar is truly free of animal-derived coagulants.

Quick Summary

The vegetarian status of cheddar cheese depends on the type of rennet used for coagulation. While traditional methods rely on animal rennet, modern manufacturers widely use microbial or fermentation-produced rennet, which are suitable for vegetarians.

Key Points

Check the label: The key to identifying vegetarian cheddar is to look for "microbial enzymes" or "vegetarian rennet" on the ingredients list.
Not all cheddar is the same: While many large brands use vegetarian-friendly rennet, traditional or artisanal cheddars are more likely to contain animal rennet.
Microbial rennet is most common: Rennet derived from fungi or mold is a widely used and reliable vegetarian alternative for coagulating milk.
Look for certifications: Kosher (K) and official vegetarian (V-label) symbols often indicate that the cheese is free of animal rennet.
Don't be fooled by 'enzymes': If a label only lists 'enzymes' without specifying the source, it's safer for vegetarians to assume it could be animal-derived.
Flavor is a factor: Some connoisseurs claim animal rennet produces a more complex flavor in aged cheddars, though modern microbial and FPC rennets produce excellent results.

The Core of the Matter: Understanding Rennet

To determine if cheddar cheese is vegetarian, you must understand the role of rennet in the cheesemaking process. Rennet is a complex set of enzymes that coagulates milk, separating it into solid curds and liquid whey. These curds are then pressed and aged to become cheese. The source of these enzymes is what differentiates vegetarian from non-vegetarian cheese.

Types of Rennet and Their Sources

Historically, rennet was extracted from the stomach linings of young ruminant animals, such as calves, lambs, and goats. This is known as animal rennet and is not considered vegetarian-friendly. The good news for vegetarians is that demand for animal rennet has decreased significantly due to the development of effective, non-animal alternatives.

Common types of rennet today include:

Microbial Rennet: Produced by fermenting specific types of mold or fungi, such as Rhizomucor miehei. This is a very common vegetarian alternative used in many mass-produced cheeses. Cheeses made with microbial rennet are generally considered suitable for vegetarians.
Fermentation-Produced Chymosin (FPC): This is a modern, genetically engineered form of rennet. Scientists insert a calf's chymosin gene into yeast or bacteria, which then produce the enzyme. The resulting chymosin is molecularly identical to the animal version but is produced without any animal products, making it suitable for vegetarians. In fact, FPC accounts for the majority of rennet used in global cheese production today.
Vegetable Rennet: Derived from plants with coagulating properties, like thistles, nettles, or figs. While also vegetarian, vegetable rennet is less consistent and may impart a slightly bitter taste in aged cheeses, so it is less common in commercial production compared to microbial rennet.

How to Find Vegetarian Cheddar Cheese

Since both animal- and non-animal-based rennet can be used to make cheddar, careful label reading is essential. Here’s what you should look for:

Check the ingredients list: Labels will often list the type of enzyme used. Look for terms like "microbial enzymes," "vegetarian rennet," "non-animal rennet," or "FPC". If the label simply says "enzymes" without further clarification, it's best to assume it might contain animal rennet, especially for artisanal or traditional European-style cheddars.
Look for symbols and certifications: Certified vegetarian products will often carry a "V-label" or similar symbol. Kosher certification can also be a reliable indicator, as kosher cheeses do not use animal rennet unless specifically noted.
Consider the source: As a general rule, mass-produced cheddar brands in North America are more likely to use microbial or FPC rennet, while some traditional or European farmhouse cheddars may still use animal rennet. For artisanal cheddars, always ask the cheesemonger or producer directly.

Popular Vegetarian Cheddar Brands

Many major cheese brands offer cheddar that is suitable for vegetarians. It's still wise to check the packaging, as product lines can change, but these brands generally use microbial or FPC rennet:

Tillamook: This brand uses vegetarian rennet for its cheddar products.
Cabot: Another brand known for using vegetarian-friendly microbial rennet.
Organic Valley: Produces organic cheddar with microbial enzymes.
Sargento: Many of their cheddar varieties are made with microbial enzymes.
Kirkland Signature (Costco Brand): All Kirkland Signature cheeses are made with microbial rennet and are vegetarian.
365 (Whole Foods Brand): The 365 brand cheddar products are made with vegetarian rennet.

Animal Rennet vs. Microbial Rennet in Cheddar

This table highlights the key differences between cheddars made with animal vs. microbial rennet.


Feature	Animal Rennet Cheddar	Microbial Rennet Cheddar
Source of Enzyme	Stomach of young ruminants (calves)	Fungi or mold
Vegetarian Status	No, not vegetarian	Yes, suitable for vegetarians
Flavor Impact	Often considered to offer a more complex and traditional flavor profile in aged varieties	Generally neutral, though some older versions were rumored to cause bitterness in long-aged cheeses
Aging Suitability	Excellent for long-aged cheddars, maintaining flavor complexity	Suitable for both young and aged cheddars, with modern varieties not causing bitterness
Cost & Availability	Can be more expensive and limited in supply	Cost-effective and widely available, used in most mass-market brands

Conclusion: Your Cheddar Choice is Personal

Ultimately, whether your cheddar is vegetarian depends entirely on the cheesemaker and the type of coagulating enzyme they choose. While traditional artisanal cheddars might still use animal rennet, the vast majority of commercially available cheddars today are made with vegetarian-friendly microbial or FPC rennet. By learning to read labels and recognize the key terms, vegetarians can confidently select delicious cheddar cheese that aligns with their dietary choices. For more in-depth information, you can explore the different types of rennet and their origins What is Rennet? - Wisconsin Cheese.

Frequently Asked Questions

Rennet is an enzyme that curdles milk to make cheese. It is crucial for vegetarians because traditional rennet comes from the stomachs of young mammals, while vegetarian-friendly alternatives are derived from microbes, plants, or genetic engineering.

The most reliable method is to check the ingredient label. Look for phrases such as 'microbial rennet,' 'vegetarian rennet,' or 'microbial enzymes.' If the label is vague or simply states 'enzymes,' contact the manufacturer or assume it may not be vegetarian.

Yes, most major cheese manufacturers in the United States use vegetarian-friendly microbial or FPC rennet for their cheddar products. However, it's always best practice to check the label to be certain.

Modern microbial and FPC rennets are designed to produce cheeses with flavors and textures very similar to those made with animal rennet. Some claim traditional animal rennet offers a more complex flavor, particularly in aged cheeses, but for many, the difference is negligible.

No, many soft cheeses like paneer, cream cheese, and some fresh mozzarella and ricotta do not require rennet and are instead coagulated with acid. However, most hard and semi-hard cheeses like cheddar do use rennet.

Yes, nearly all cheeses certified as kosher are made with microbial rennet or FPC and are therefore suitable for vegetarians. You can generally rely on kosher certification as an indicator of a cheese's vegetarian status.

FPC stands for Fermentation-Produced Chymosin. It is a vegetarian rennet substitute produced using genetically modified microorganisms that create the chymosin enzyme. Since no animals are involved in its production, it is considered vegetarian.

Yes, when a label explicitly says 'vegetable rennet,' it indicates a vegetarian coagulant. This is a clear signal that the cheese is suitable for vegetarians, although it is less common in commercial production than microbial rennet.