The Core Issue: Understanding Rennet
At its heart, the question of whether a cheese is vegetarian boils down to one key ingredient: rennet. Rennet is a complex of enzymes used to coagulate milk, separating it into solid curds and liquid whey. The source of this enzyme is what determines if a cheese is vegetarian or not.
Animal vs. Vegetarian Rennet
Traditionally, rennet is extracted from the fourth stomach of young ruminant animals, such as calves, lambs, and goats. For a cheese to be vegetarian-friendly, it must use an alternative to this animal-derived rennet. The main alternatives are:
- Microbial Rennet: This is the most common alternative used in commercial cheese production today. It is produced by fermenting specific microorganisms, like molds or fungi. The resulting enzyme is highly effective and does not contain animal products.
- Vegetable Rennet: Sourced from plants with coagulating properties, such as cardoon thistles, nettles, and fig leaves. It is often used in traditional cheeses from specific regions like Spain and Portugal.
- Fermentation-Produced Chymosin (FPC): A modern advancement, FPC is created by inserting the gene for chymosin (the key enzyme in animal rennet) into microbes, which then produce the enzyme through fermentation. The resulting enzyme is vegetarian and widely used by large producers.
How to Identify Vegetarian Cheeses in the Supermarket
Since manufacturers aren't always required to specify the type of rennet used, reading labels is your most reliable tool. Here are the key indicators to look for:
- Read the Ingredient List: Look for phrases like "microbial enzymes," "vegetarian rennet," or "vegetable rennet". If the label simply says "enzymes," it is often, though not always, animal rennet. Many brands that use vegetarian rennet will proudly state it as a selling point.
- Check for Certification Marks: Look for a vegetarian society logo (often a "V" or a kosher symbol (like a "K" or "OU"). Kosher cheese is always vegetarian because Jewish dietary laws prohibit mixing meat and dairy.
- Consider the Cheese Type: As a general rule, soft cheeses are more likely to be vegetarian, but this is not foolproof. Many hard, aged cheeses, especially those from Europe, are legally bound to traditional methods involving animal rennet.
Commonly Vegetarian Cheeses
This list includes cheeses that are almost always vegetarian, though label checking is still recommended, particularly for artisan or imported varieties.
- Ricotta: A fresh cheese that is coagulated with an acid, not rennet.
- Cream Cheese: Its soft texture requires no rennet for coagulation.
- Cottage Cheese: Similar to ricotta and cream cheese, it is made without rennet.
- Paneer: A fresh, non-melting Indian cheese made by curdling milk with an acid like lemon juice or vinegar.
- Most Mass-Produced Mozzarella: Commercial mozzarella, especially the type sold in blocks for pizza, is typically made with microbial rennet. Artisan or imported fresh mozzarella may vary.
- Swiss: While traditional Emmental can contain animal rennet, most Swiss cheese made in the US uses microbial enzymes.
- Colby and Monterey Jack: These are generally safe options from most commercial brands.
- Cheddar (Most Commercial): Many major brands, like Tillamook, use microbial rennet. Always check the label, as some artisanal cheddars may not be vegetarian.
The Hard Truth About Traditional Hard Cheeses
For cheese lovers, the most common pitfall is the assumption that all versions of a certain cheese are interchangeable. This is not the case for many hard cheeses with Protected Designation of Origin (PDO) status.
Traditional Parmigiano-Reggiano, for example, is legally required to be made with animal rennet. The same is true for other Italian cheeses like Grana Padano and Pecorino Romano. Similarly, traditional Roquefort and many Gruyère varieties use animal rennet.
The Solution: Seek out vegetarian alternatives. Many brands offer "vegetarian Parmesan-style cheese," which is a great substitute. Popular companies like BelGioioso produce a specifically labeled "Vegetarian Parmesan". Cello Cheese is another brand that uses only microbial rennet in all its cheeses, including its Parmesan-style products.
A Quick Comparison of Rennet Types
| Rennet Type | Source | Suitability for Vegetarians | Common Cheese Examples | Notes |
|---|---|---|---|---|
| Animal | Stomach lining of young calves/ruminants | No | Parmigiano-Reggiano, Grana Padano, Traditional Gruyère, Roquefort | Required for traditional European PDO cheeses. |
| Microbial | Fermented mold or fungi | Yes | Most commercial Cheddar, Mozzarella, Swiss | Widely used in modern mass-produced cheese. |
| Vegetable | Thistle, nettles, fig leaves | Yes | Traditional Portuguese cheeses (e.g., Serra da Estrela) | Used in some artisanal and regional cheeses. |
| FPC | Genetically engineered microbes | Yes | Most large-scale commercial cheese brands | Cost-effective and highly consistent for large producers. |
Conclusion: Enjoying Cheese on a Vegetarian Diet
Being a cheese-loving vegetarian doesn't mean you have to miss out. By understanding the basics of rennet and how to interpret ingredient labels, you can confidently navigate the dairy aisle. While traditional European hard cheeses like Parmigiano-Reggiano are off-limits, a huge and growing market of delicious and ethical alternatives exists. So next time you're craving cheese, you can easily find a vegetarian-friendly option to enjoy. For additional brand-specific information, checking a brand's website or looking for a certifying mark like the kosher symbol can provide extra assurance. Cello Cheese, for example, explicitly states its use of vegetarian rennet on its website.
