Which cheese doesn't have animal rennet?

Over 90% of commercially produced cheese in the U.S. now uses microbial or other non-animal rennet, though labeling can be unclear. Navigating the world of cheese can be tricky for vegetarians, but understanding which cheese doesn't have animal rennet is key for making informed choices.

Quick Summary

This guide provides a comprehensive list of cheeses made without animal rennet, explaining the different types of vegetarian coagulants used in cheese production. It covers soft cheeses, hard cheeses, and specific brands that cater to a vegetarian diet, detailing what to look for on labels and which traditional cheeses to avoid.

Key Points

• Microbial and Plant-Based Rennet: Most commercial cheeses use non-animal rennet from microbes or plants, making them suitable for vegetarians.

• Always Rennet-Free Cheeses: Fresh, acid-coagulated cheeses like paneer, ricotta, cottage cheese, and cream cheese are reliably free of animal rennet.

• Parmesan is Not Vegetarian: Authentic Parmigiano-Reggiano must contain calf rennet by law, but vegetarian alternatives labeled 'Italian hard cheese' are available.

• Check Labels and Brands: Look for terms like 'microbial enzymes' or 'vegetarian rennet' on product labels, or choose brands known for using non-animal rennet like Cabot or Organic Valley.

• Kosher is Key: Cheese with a Kosher certification is guaranteed to be made without animal rennet.

• Ask the Expert: At a deli counter, ask the cheesemonger for confirmation on the rennet source for any cheese sold by the slice.

Understanding Rennet in Cheese Making

Traditional cheese-making uses rennet, a complex set of enzymes found in the stomach lining of young ruminant animals, such as calves. These enzymes, primarily chymosin, coagulate the milk, separating it into solid curds and liquid whey. For vegetarians, this animal-derived ingredient is a major consideration. Fortunately, the cheese industry has developed several non-animal alternatives over the years.

Non-Animal Rennet Alternatives

Instead of animal rennet, cheesemakers can use vegetarian-friendly coagulants, including:

• Microbial Rennet: Produced by fermenting specific types of mold or fungi, such as Rhizomucor miehei, in a lab setting. This process creates an enzyme that mimics the coagulating effect of animal chymosin. Microbial rennet is widely used in commercial cheese production and is a reliable vegetarian option.
• Plant-Based Rennet: Derived from plants containing milk-coagulating enzymes. Common sources include cardoon thistle, artichokes, nettles, and fig leaves. While effective, some plant-based rennets can introduce a slightly bitter flavor, which is why they are less common in mainstream production. They are often used in artisanal Spanish and Portuguese cheeses.
• Fermentation-Produced Chymosin (FPC): A genetically engineered version of chymosin produced by microorganisms. After modifying a microbe to produce the desired enzyme, it's fermented, and the resulting chymosin is purified for use. This is a very common coagulant in the U.S. and is molecularly identical to the animal enzyme.
• Acid-Based Coagulation: For certain fresh cheeses, a simple food acid like vinegar, lemon juice, or citric acid is used to curdle the milk, eliminating the need for any rennet. Cheeses made this way are inherently vegetarian and often have a softer, more delicate texture.

Cheeses with Non-Animal Rennet

Many popular cheeses are now widely available in vegetarian versions, thanks to non-animal rennet. However, it's crucial to check labels as production methods can vary by brand and country.

• Cheddar: Many large, mass-produced brands of cheddar in the U.S. use microbial rennet, but traditional or artisanal cheddars, especially European ones, may still use animal rennet. Brands like Cabot often use vegetarian enzymes.
• Mozzarella: Look for brands that specify 'microbial enzymes' or 'vegetarian rennet.' Traditional European mozzarella (mozzarella di bufala) is often made with animal rennet.
• Swiss and Provolone: Many varieties available in standard supermarkets are made with non-animal rennet, but checking the label is the safest bet.
• Blue Cheeses: Blue Stilton is legally required to be made with vegetarian rennet, but other blue cheeses like Gorgonzola and Roquefort are traditionally made with animal rennet. Some vegetarian versions are available.
• Parmesan: Authentic Parmigiano-Reggiano is legally required to contain calf rennet, meaning it is never vegetarian. Vegetarian alternatives are labeled as 'Italian hard cheese' or 'Parmesan' and use microbial enzymes. BelGioioso makes a vegetarian Parmesan.

Cheeses That Are Always Rennet-Free

Some cheeses are always safe for vegetarians because they rely on acid, not rennet, for coagulation.

• Paneer: A traditional Indian cheese made by curdling milk with an acid like lemon juice or vinegar. It holds its shape and does not melt, making it versatile for cooking.
• Cottage Cheese: This fresh cheese is created by curdling milk with an acidic culture, with no need for rennet.
• Cream Cheese: The coagulation process for cream cheese relies on lactic acid and heat, not rennet.
• Ricotta: Traditionally made from the leftover whey of other cheese production, ricotta is curdled with heat and acid, not rennet.
• Mascarpone: This rich, soft Italian cheese is thickened using tartaric acid, not rennet.

How to Find Non-Animal Rennet Cheese

Identifying vegetarian cheese requires careful label-reading and sometimes a little research.

• Look for specific labels: Words like 'vegetarian rennet,' 'microbial enzymes,' or 'vegetable rennet' are clear indicators. If the label just says 'enzymes,' it's ambiguous and often implies animal rennet, especially for imported traditional cheeses.
• Check Kosher certification: Cheeses with a Kosher symbol (like a 'K' or 'OU') must be made with non-animal rennet to be considered dairy, making them reliably vegetarian.
• Contact the manufacturer: If the packaging is unclear, the most definitive way to know is to contact the cheese producer directly and ask about their rennet source.
• Shop at specialty stores: Cheesemongers at stores like Whole Foods are often very knowledgeable about the products they carry and can guide you to vegetarian options.

Non-Animal Rennet vs. Animal Rennet

Feature	Animal Rennet	Non-Animal Rennet (Microbial)
Source	Stomach lining of young ruminant animals (calves, lambs)	Fungi, molds, or bacteria
Cost	More expensive and less common in large-scale production	More economical to produce in large quantities
Flavor Profile	Traditional animal rennet can produce a more complex flavor profile in long-aged cheeses.	Can sometimes lead to a less complex flavor profile or slight bitterness, though modern methods have improved this significantly.
Usage	Traditional for certain protected European cheeses (e.g., Parmigiano-Reggiano).	Widely used in commercial cheese production in the U.S. and elsewhere.
Dietary Suitability	Not suitable for vegetarians or those following Kosher/Halal diets.	Suitable for vegetarians and often Kosher/Halal certified.

Conclusion: Choosing Your Cheese Wisely

Knowing which cheese doesn't have animal rennet is a straightforward process once you understand the different types of coagulants and how to read product labels. While many traditional European cheeses, especially those with protected designations, will always use animal rennet, the vast majority of cheeses on the market today, particularly in the United States, use microbial or other non-animal alternatives. For a guaranteed vegetarian option, opt for fresh, acid-coagulated cheeses like paneer, ricotta, and cream cheese. For harder cheeses, a quick check for 'microbial enzymes' or a Kosher certification will ensure your choice aligns with your dietary needs. By staying informed, you can enjoy a wide variety of delicious cheeses without compromising your principles. For more on cheese science, visit CheeseScience.org.

Where to Find Non-Animal Rennet Cheese Brands

• Organic Valley: Known for using non-GMO microbial rennet in its products.
• Cabot Creamery: Uses vegetable-based rennet for its cheeses, including many cheddars.
• Cello Cheese: Exclusively uses non-GMO microbial rennet in its products.
• BelGioioso: Offers a line of vegetarian-friendly cheeses, including a Vegetarian Parmesan.
• Horizon Organic: Produces vegetarian-friendly options for many cheeses, including string cheese and blocks.

Other Considerations

Even with non-animal rennet, some people choose to avoid dairy entirely. Vegan cheeses offer a completely animal-free alternative, made from bases like nuts, soy, or coconut milk, providing a delicious option for those following a vegan diet. These products can be found in most grocery stores today, expanding the choices for everyone seeking animal-free alternatives.

Navigating the Deli Counter

At a deli counter, pre-packaged cheeses will have an ingredient list. However, if buying cheese by the slice, you must ask the cheesemonger about the rennet source. They are trained to know the specifics of their products and can confirm if a particular cheese is made with non-animal rennet. When in doubt, it's always best to inquire. You can also look for Kosher symbols on the original cheese wheels for confirmation.

Frequently Asked Questions

Is Parmesan cheese vegetarian?

No, authentic Parmigiano-Reggiano cheese is not vegetarian because it is legally required to be made with animal rennet from calves. Vegetarian alternatives are labeled as 'Italian hard cheese' or 'Parmesan' and use microbial enzymes instead.

What is microbial rennet?

Microbial rennet is a milk-coagulating enzyme produced by fermenting specific fungi or molds in a laboratory. It is widely used as a vegetarian and Kosher-friendly substitute for animal rennet in commercial cheese production.

How can I tell if a cheese has non-animal rennet?

To check if a cheese has non-animal rennet, look for terms like 'microbial enzymes,' 'vegetable rennet,' or 'vegetarian enzymes' on the ingredients list. You can also look for a Kosher symbol on the packaging, as Kosher cheeses must use non-animal rennet.

What are some soft cheeses that don't contain animal rennet?

Soft cheeses that typically do not contain animal rennet include paneer, cottage cheese, cream cheese, ricotta, and mascarpone. These cheeses are often coagulated using food acids like vinegar or lemon juice instead.

Are all cheddars vegetarian?

No, not all cheddars are vegetarian. While many mass-produced cheddar brands in the U.S. use microbial rennet, some traditional or artisanal varieties may still use animal rennet. Always check the label for confirmation.

What is plant-based rennet?

Plant-based rennet is a coagulating enzyme extracted from plants like cardoon thistle, artichokes, or nettles. It is a vegetarian option, but it can sometimes impart a bitter flavor to the cheese, which is why microbial rennet is more common.

Does fermentation-produced chymosin (FPC) contain animal products?

Fermentation-produced chymosin (FPC) is genetically engineered to produce the same enzyme found in animal rennet but is created in a lab using microorganisms. The final product is purified, so it is generally considered vegetarian, though some stricter vegetarians may not agree.