Tag: Rennet alternatives

Did you know that today, less than 5% of cheese in the United States is made with traditional animal rennet? For many, the question of 'is animal rennet suitable for vegetarians?' is a crucial one, as it directly impacts their dietary choices and ethical considerations around animal by-products.

Traditionally, feta cheese was made using animal rennet, an enzyme from the stomach lining of young mammals. However, many commercial feta products today use vegetarian-friendly alternatives, meaning not all feta contains rennet.

Over 90% of the global cheese industry uses microbial or fermentation-produced chymosin (FPC) today, but traditional methods persist. So, is mozzarella ever made with animal rennet? The answer is yes, especially in artisanal or traditional varieties like *mozzarella di bufala* and homemade versions.

Over 90% of commercially produced cheese in the US uses non-animal-based rennet, but many traditional and aged cheeses, particularly those from Europe, still rely on animal rennet. This surprising fact is a critical consideration for those following a vegetarian diet when deciding which cheese is not vegetarian friendly.

According to the Vegetarian Resource Group, microbial and fermentation-produced chymosin (FPC) rennets account for over 90% of cheese production in the U.S. today. The straightforward answer to the question "Is there a vegetarian version of rennet?" is a resounding yes, with multiple options now widely available for cheesemakers and consumers alike.