The Fundamental Reason: Dairy Milk
The most straightforward answer to what cheese is not vegan is any cheese that contains dairy milk. Veganism, by definition, excludes all animal products, and dairy milk—from cows, goats, sheep, or buffalo—is an animal product. Traditional cheese production relies on milk proteins, primarily casein, to form the solid curds that are later pressed and aged to create the final cheese. Therefore, any cheese made from animal milk, regardless of other ingredients, is inherently not vegan. This includes common varieties like cheddar, mozzarella, brie, and feta, unless they are specifically labeled as plant-based alternatives.
The Hidden Issue: Animal Rennet
While the use of milk makes cheese non-vegan, a more nuanced distinction arises when considering vegetarianism. Many cheeses are not even vegetarian because they contain animal rennet. Rennet is a complex set of enzymes used to coagulate milk, separating the solids (curds) from the liquids (whey). Traditionally, and still for many classic varieties, rennet is sourced from the fourth stomach of young, unweaned ruminant mammals, most commonly calves.
Cheeses That Are Traditionally Not Even Vegetarian
Numerous cheeses around the world, particularly those with protected designation of origin (PDO) status, have recipes that legally mandate the use of animal rennet. This makes these specific cheeses unsuitable for both vegetarians and vegans.
- Parmigiano-Reggiano: The authentic Italian cheese, protected by law, must be made with calf rennet. Any domestic “Parmesan” made with microbial rennet is technically a substitute and cannot legally use the protected name.
- Gorgonzola: This famous Italian blue cheese often contains animal rennet as part of its traditional production method.
- Gruyère: A classic Swiss cheese, authentic Gruyère uses animal rennet.
- Manchego: Traditional Spanish Manchego, made from sheep's milk, is produced using animal rennet.
- Pecorino Romano: Another Italian classic made from sheep’s milk, this cheese’s PDO status requires the use of animal rennet.
- Other Potential Non-Vegetarian Cheeses: Roquefort, Grana Padano, and Emmenthaler are also frequently made with animal rennet.
How to Identify Non-Vegan and Non-Vegetarian Cheese
For those seeking to avoid animal products, reading labels is essential. However, it's not always straightforward.
- Check the ingredients list: Look for terms like "enzymes," "animal enzymes," or "rennet." If the label only says "enzymes" without specifying "microbial" or "vegetarian," it could be animal-derived. Some brands will specify "microbial enzymes" or "vegetable rennet".
- Look for certifications: Some packaging may carry a vegetarian-friendly label or a kosher certification, both of which indicate the absence of animal rennet.
- Be cautious with imported varieties: European, Old-World, and artisanal cheeses are more likely to contain animal rennet due to traditional practices or specific PDO requirements. When in doubt, it is best to assume they are not vegetarian.
The Rise of Vegetarian and Vegan Cheese
Due to increasing demand from vegetarians and vegans, the market has seen a massive expansion in alternatives. Microbial and vegetable rennet are now common, with microbial rennet becoming the standard for most large-scale, mass-produced cheeses globally.
- Microbial rennet: Harvested from the fermentation of fungi like Rhizomucor miehei, this is a cost-effective and reliable alternative that works for many cheese types.
- Vegetable rennet: Derived from plants like thistles, artichokes, or fig leaves, vegetable rennet is less common commercially due to consistency issues, but is used in some traditional cheeses.
- Vegan alternatives: Made from ingredients like nuts (cashew, almonds), soy, coconut oil, starches, and nutritional yeast, these cheeses contain no animal products whatsoever. Many brands replicate the texture and flavor of traditional dairy cheese.
Comparing Traditional vs. Vegan Cheese
| Feature | Traditional Dairy Cheese | Vegan Cheese Alternatives |
|---|---|---|
| Core Ingredient | Animal milk (cow, goat, sheep, etc.) | Plant-based ingredients (nuts, soy, coconut oil, starches) |
| Coagulation Agent | Often animal rennet (especially traditionally), but can also be microbial or vegetable | Acidic ingredients (lemon juice, vinegar) or thickening agents (tapioca starch, agar) |
| Protein Source | Casein, a protein from animal milk | Plant proteins (cashews, almonds, soy, peas) |
| Melting Properties | Melts and stretches differently due to the casein protein network | Often softens rather than melts like traditional cheese, though some products have improved melting ability |
| Nutritional Profile | Higher in protein and calcium, but also higher in saturated fat and cholesterol | Varies widely, often fortified with B12, generally lower in saturated fat and cholesterol |
The Landscape of Modern Cheese
The cheese market today reflects a growing consumer base with different ethical and dietary preferences. While animal-based rennet and dairy products continue to be used for traditional, artisanal cheeses, mass-market producers have largely shifted towards microbial rennet to cater to vegetarian consumers. Vegan cheese, a completely separate product category, is also becoming more widespread and diverse, with brands like Violife and Miyoko's offering convincing, meltable, and grateable alternatives for those on a fully plant-based diet.
It is important to remember that vegetarian cheese is not vegan, as it still contains dairy milk. Always check labels to ensure the product aligns with your dietary needs. If a product simply lists "enzymes" or has a traditional European name like "Parmigiano-Reggiano," a quick check of the manufacturer's website can confirm the type of rennet used. For vegans, seeking out products explicitly labeled as "vegan" or "dairy-free" is the only surefire way to avoid all animal products. A good starting point for exploring the technical details of rennet and cheesemaking can be found on ScienceDirect.
Conclusion
In summary, any cheese made from animal milk is not vegan. Beyond that, many traditional and protected European cheeses are not even vegetarian because they are made with animal rennet, an enzyme derived from the stomach of young animals. While many modern, mass-produced cheeses use animal-free rennet, vigilance is key. Always read the ingredients list carefully, look for specific microbial or vegetarian enzyme declarations, and seek products labeled explicitly as vegan for a guaranteed animal-free option. The market is full of delicious and varied choices, both for vegetarians and vegans, so navigating the world of cheese without compromising your ethics is easier than ever before.
