What cheeses have no animal rennet? A guide to vegetarian and rennet-free options

November 9, 2025 •

4 min read

Over 90% of commercially produced cheeses today use non-animal microbial enzymes, but traditional cheeses often still contain animal rennet. This fact makes it essential for vegetarians to know what cheeses have no animal rennet and how to correctly identify them, so they can make informed choices at the grocery store.

Quick Summary

This guide provides a comprehensive overview of cheeses that do not contain animal rennet, detailing how to spot non-animal alternatives on labels. It explores different types of rennet, lists specific cheese varieties naturally free of rennet, and highlights popular cheeses that often use microbial or vegetable enzymes. Comparisons between cheese types and examples of vegetarian-friendly brands are also included to assist in dietary navigation.

Key Points

Check Labels for Rennet Source: Look for terms like "microbial enzymes," "vegetable rennet," or "plant-based rennet" on ingredient lists to confirm if cheese is vegetarian.
Rely on Kosher Certification: Any cheese with a Kosher certification symbol (e.g., 'K' or 'OU') is guaranteed to be free of animal rennet, as Jewish dietary laws prohibit mixing meat and milk.
Remember Rennet-Free Cheeses: Soft, acid-coagulated cheeses like ricotta, paneer, cottage cheese, and cream cheese do not use rennet and are therefore inherently vegetarian.
Be Cautious with Traditional Cheeses: Authentic traditional European cheeses such as Parmigiano-Reggiano, Gruyère, and some Pecorino Romano varieties are legally required to be made with animal rennet.
Check Major Brand Websites: Brands like Organic Valley and Sargento provide lists or statements on their websites detailing which of their products use non-animal rennet, which can be helpful for shopping.

The Role of Rennet in Cheesemaking

Rennet is a complex set of enzymes used to coagulate milk, separating it into solid curds and liquid whey. Traditionally, rennet was sourced from the stomachs of young ruminant animals, primarily calves. For vegetarians, this traditional process makes many cheeses unsuitable for consumption. Fortunately, modern cheesemaking has developed several non-animal alternatives for curdling milk.

Non-Animal Rennet Alternatives

Microbial Rennet: This type of rennet is produced by specific microorganisms, such as fungi or molds (e.g., Rhizomucor miehei). It is now the most common type used in commercial cheese production and is suitable for most vegetarians. It provides a consistent curdling process without imparting the animal-derived qualities.
Fermentation-Produced Chymosin (FPC): A type of microbial rennet, FPC is created through genetic engineering, where genes from a calf's stomach are inserted into microorganisms to produce chymosin. While technically a form of microbial rennet, its genetic modification is a consideration for some consumers. FPC is widely used and is considered vegetarian.
Vegetable Rennet: Derived from plants, such as the cardoon thistle, artichoke, or figs, vegetable rennet offers another plant-based alternative. Cheeses made with vegetable rennet may sometimes develop a slightly bitter taste over time, especially with longer aging.

How to Identify Vegetarian-Friendly Cheeses

Since cheesemakers are not always required to specify the type of rennet on the label, identifying a vegetarian cheese requires careful inspection.

Reading the Label

Look for specific wording: Phrases like "microbial enzymes," "vegetarian rennet," "plant-based rennet," or "vegetable rennet" are clear indicators.
Beware of generic terms: If the label only lists "enzymes" without specifying the source, there's a strong chance it contains animal rennet.
Look for Kosher Certification: Kosher laws prohibit mixing meat and milk, so a certified Kosher cheese (often marked with a 'K' or 'OU' symbol) will never contain animal rennet.

Common Rennet-Free Cheeses Some cheeses are naturally rennet-free because they are made using an acid, like lemon juice or vinegar, to curdle the milk instead of an enzyme. These are always vegetarian.

Ricotta: A soft, fresh cheese often used in lasagna and other Italian dishes.
Paneer: A non-melting Indian cheese used in curries and other dishes.
Cottage Cheese: The curds are formed by acid coagulation rather than rennet.
Cream Cheese: The soft texture does not require the use of rennet.
Mascarpone: A soft Italian cream cheese.

Cheeses Commonly Made Without Animal Rennet

Many mass-produced cheese varieties have switched from animal rennet to microbial rennet to appeal to a wider audience. However, label reading is still essential.

Mozzarella: While traditional European versions may use animal rennet, most modern, mass-market mozzarella uses microbial enzymes.
Cheddar: Many large brands now offer cheddar varieties made with microbial or vegetable rennet. Artisanal cheddars are more likely to use animal rennet.
Swiss: Both processed and natural Swiss cheeses from major brands often use non-animal enzymes.
Provolone: Similar to other Italian varieties, modern provolone often has a vegetarian option, but check labels, especially for blends.
Monterey Jack and Colby: Widely available from brands using microbial enzymes.
Feta: The use of rennet in feta is inconsistent; some producers use animal rennet, while others use microbial. Always check the label.

Cheeses Traditionally Made With Animal Rennet

For these cheeses, finding a vegetarian version is more challenging, and labels must be scrutinized.

Parmigiano-Reggiano: Authentic Parmigiano-Reggiano is required by law to be made with animal rennet. A vegetarian substitute will be labeled as "Parmesan" and must be checked for microbial enzymes.
Pecorino Romano: Similarly, this traditional Italian cheese uses animal rennet, though non-traditional vegetarian versions exist.
Gruyère: This is another traditional European cheese that requires animal rennet.
Some Blue Cheeses: While some blue cheeses, like Stilton, are vegetarian, others such as traditional Gorgonzola or Roquefort are not.

Navigating the Cheese Aisle: A Comparison


Cheese Type	Traditional Rennet Source	Common Vegetarian Status	How to Identify a Vegetarian Option
Ricotta	None (Acid-coagulated)	Always Vegetarian	Check for acid-based coagulation on the label if desired.
Paneer	None (Acid-coagulated)	Always Vegetarian	Primarily curdled with acid.
Parmigiano-Reggiano	Animal	Never (by law)	Look for "Parmesan" with specified "microbial enzymes" or Kosher certification.
Mozzarella	Can be animal or non-animal	Often Vegetarian	Many mass-market versions use microbial enzymes; always check the label.
Cheddar	Can be animal or non-animal	Often Vegetarian	Many larger brands use non-animal rennet; check the label or brand website.
Swiss	Can be animal or non-animal	Often Vegetarian	Many mass-market versions use microbial enzymes; check the label.
Feta	Can be animal or non-animal	Inconsistent	Varies significantly between brands; label check is essential.
Blue Cheese	Varies (Some are, some aren't)	Inconsistent	Brands like Stilton are vegetarian, but check labels for others.

Brands Offering Vegetarian-Friendly Options

Many popular brands make it a priority to offer vegetarian-friendly cheese options. Some examples include:

Organic Valley: Uses vegetarian, microbial enzymes in most cheeses (except blue cheese) and is known for its high-quality organic products.
Sargento: Most natural cheeses from Sargento are made with non-animal rennets, though some Italian styles may contain animal enzymes.
BelGioioso: Provides many vegetarian cheese options, including a dedicated vegetarian parmesan made without animal rennet.
Tillamook: This brand specifies that many of its cheddars, Colby, and blends use microbial or vegetable-based enzymes.
Kirkland Signature (Costco): Many Kirkland cheeses are made with microbial rennet and are suitable for vegetarians.

Conclusion: Making Informed Choices for Your Vegetarian Diet

Understanding the source of rennet is a key consideration for anyone following a vegetarian diet. While traditionally derived from animals, the widespread adoption of microbial and vegetable rennet in modern cheesemaking has made it easier than ever to find a variety of delicious vegetarian-friendly cheeses. The most reliable method is to diligently check product labels for terms like "microbial enzymes" or a Kosher certification symbol. By doing so, you can confidently enjoy a wide range of flavorful cheeses that align with your dietary choices. For more in-depth information on cheesemaking processes, consult resources like Cultures for Health, which explains the different types of rennet.

Frequently Asked Questions

Authentic Parmigiano-Reggiano is never vegetarian, as it must be made with animal rennet by law. However, many products labeled simply "Parmesan" are made with microbial enzymes and are vegetarian-friendly, but you must check the label to confirm.

Microbial rennet is a coagulating enzyme derived from microorganisms such as fungi or molds. It is a vegetarian alternative to animal rennet and is widely used in commercial cheese production.

Not all soft cheeses are guaranteed to be vegetarian, as some, like certain French goat cheeses, traditionally use animal rennet. However, many fresh, soft cheeses like cottage cheese, ricotta, and paneer are typically rennet-free and acid-coagulated.

For most consumers, the taste difference is not significant, especially in younger cheeses. However, some aged cheeses made with vegetable rennet might develop a slight bitterness, which is generally not a concern with animal or microbial rennet.

No, many mass-market cheddar cheeses are made with microbial or vegetarian enzymes. You should always check the ingredient list, as artisanal or small-batch cheddars are more likely to use animal rennet.

Traditional European mozzarella may use animal rennet, but most commercially produced mozzarella in North America and many other regions is made with non-animal microbial enzymes. Checking the label is the only way to be certain.

Yes, any cheese with a certified Kosher label is always vegetarian, as Kosher dietary laws prohibit the mixing of meat and dairy products. This is a reliable indicator for finding cheeses without animal rennet.