Tag: Fermentation produced chymosin

Over 80% of cheese consumed in North America is now made without rennet from calves. While traditionally made with animal rennet, the answer to "Does cheddar cheese use animal rennet?" is no longer a simple yes or no, as most mass-produced cheddar today is vegetarian-friendly.

Over 90% of commercially produced cheese today is made with a non-animal rennet, but when it comes to feta, the type of coagulant used can vary significantly depending on the production method. From traditional artisanal methods using lamb or kid rennet to industrial processes favoring microbial or calf rennet, understanding what rennet is used in feta is key for vegetarians and enthusiasts alike.

According to a 2017 study, fermentation-produced chymosin (FPC), a vegetarian-friendly option, makes up over 80% of rennet used in the United States, yet uncertainty remains: does whey have animal rennet? The answer is nuanced, depending on the specific cheese-making process from which the whey was sourced.