Tag: Non vegetarian cheese

Over 90% of commercially produced cheese worldwide is now made with microbial or fermentation-produced chymosin (FPC) rennet, specifically catering to the growing consumer demand for vegetarian options. While this is good news for vegetarians, many traditional and artisan cheeses still use animal rennet, an enzyme sourced from the stomach lining of young calves, making them unsuitable for a vegetarian diet.

Over 90% of commercially produced cheese in the U.S. now uses microbial or plant-based rennet, but the critical ingredient still prevents many traditional European cheeses from being vegetarian. The question of can you eat cheese if you're vegetarian depends entirely on the type of cheese and how it was made.

According to Bon Appétit, many vegetarians discover with dismay that their beloved parmesan cheese is not vegetarian, a detail that shakes their dietary foundation. This surprising fact highlights a broader issue: many traditional cheeses contain animal-derived enzymes, making it crucial to understand **what cheese is not vegetarian** and why.

While many assume all cheese is vegetarian, a significant portion is not, and understanding how is non-vegetarian cheese made requires looking into a key ingredient called animal rennet. This complex of enzymes, sourced from the stomach lining of young ruminant animals, is the traditional coagulant used for centuries to turn milk into solid curds.

While many assume all cheese is vegetarian, a surprisingly large number of traditional varieties are not vegetarian due to a key ingredient. The reason lies in the use of animal-derived rennet, an enzyme sourced from the stomach of young ruminants, during the cheesemaking process, particularly for hard, aged cheeses.