Which cheese doesn't use animal enzymes? A Guide to Vegetarian Cheese Options

November 11, 2025 •

4 min read

According to the Dairy Management Inc., more than 98% of rennet used in US-produced cheeses is from non-animal sources. For those adhering to a vegetarian diet or simply seeking animal-friendly products, knowing which cheese doesn't use animal enzymes? is essential for making an informed choice. This guide will explain the alternatives to traditional animal rennet and help you navigate the dairy aisle with confidence.

Quick Summary

This guide details the different types of rennet, explores cheese varieties made without animal enzymes, and provides tips for identifying vegetarian-friendly options in stores. It covers soft cheeses coagulated with acid and hard cheeses that use microbial or plant-based rennet.

Key Points

Check the Label: Always check ingredient labels for 'microbial enzymes,' 'vegetarian rennet,' or 'plant-based rennet' to ensure no animal enzymes were used.
Microbial Rennet is Common: The majority of commercially produced cheeses in the US, including many cheddars and mozzarellas, use microbial rennet, making them vegetarian.
Soft Cheeses are Safe: Soft cheeses like cottage cheese, cream cheese, ricotta, and paneer are typically made with acid coagulation, not rennet, and are almost always vegetarian.
Beware of Traditional European Cheeses: Authentic Parmigiano-Reggiano and other PDO-certified European cheeses are legally required to use animal rennet and are not vegetarian.
Kosher is a Reliable Indicator: Certified kosher cheese will never contain animal rennet, as it violates dietary laws against mixing meat and milk.
Vegetarian ≠ Vegan: Vegetarian cheese contains milk but no animal rennet, whereas vegan cheese contains no animal products at all and is dairy-free.

Understanding the Coagulation Process

To understand which cheese doesn't use animal enzymes, it's important to first grasp the basic cheesemaking process. Cheese is made by separating milk into solid curds and liquid whey. This coagulation process is typically achieved using a coagulant, with the most traditional one being rennet. Historically, rennet has been sourced from the stomachs of young ruminant animals, such as calves, making many traditional cheeses unsuitable for vegetarians. However, the modern cheese industry has developed and embraced several alternatives, offering a wide array of vegetarian-friendly options.

Vegetarian Alternatives to Animal Rennet

There are three primary alternatives to animal-derived rennet used in cheesemaking today. Knowing these options is key to identifying which cheese aligns with a vegetarian diet.

Microbial Rennet

Microbial rennet is a popular alternative derived from the fermentation of specific fungi, molds, or bacteria. It is widely used in commercial cheese production and is a vegetarian-friendly, cost-effective option. Brands like Cello and Cabot often use microbial rennet in their products. While microbial rennet is excellent for many cheeses, some cheesemakers note that it can produce slightly different flavors in long-aged, hard cheeses compared to traditional animal rennet.

Plant-Based Rennet

Plant-based, or vegetable, rennet is extracted from various plants with milk-coagulating properties. These can include thistle, fig leaves, or nettles. This method has been used for centuries in some cheese-making traditions, particularly in Spain and Portugal. Cheeses like the Portuguese Zimbro or Spanish Torta de la Serena utilize this type of rennet.

Fermentation-Produced Chymosin (FPC)

FPC is the most common non-animal rennet used in the commercial cheese industry today. It is a genetically engineered version of chymosin, the key enzyme in animal rennet, produced by microorganisms through fermentation. Because the end product is a purified enzyme with no residual GMO DNA, it is considered vegetarian. FPC offers the same cheese-making properties as calf chymosin, resulting in a consistent and high-quality product.

Acid Coagulation

Some soft cheeses don't require rennet at all. Instead, the milk is coagulated using a food-grade acid, such as vinegar, lemon juice, or lactic acid. These cheeses are inherently free of animal enzymes and are a safe bet for vegetarians. Examples of acid-coagulated cheeses include cottage cheese, cream cheese, ricotta, and paneer.

Labeling and Certification for Vegetarian Cheese

Identifying vegetarian cheese requires careful label reading. Look for terms like 'microbial enzymes,' 'vegetarian rennet,' or 'plant-based rennet.' Unfortunately, some products may simply list 'enzymes' without specifying the source, making it necessary to contact the manufacturer. Kosher cheese, identifiable by a K or OU symbol, is a reliable vegetarian option because Jewish dietary laws prohibit the mixing of meat and milk.

Vegetarian vs. Vegan Cheese

It is important not to confuse vegetarian cheese with vegan cheese. While vegetarian cheese is made from milk and does not use animal rennet, vegan cheese contains no animal products at all. Vegan alternatives are typically made from nuts, soy, or vegetable oils and are suitable for those who avoid all dairy.

A Quick Guide to Popular Cheeses


Cheese Type	Typically Vegetarian?	Look for Label Confirmation?	Notes
Cheddar	No, traditionally uses animal rennet.	Yes, many brands use microbial rennet.	Check for 'microbial enzymes' or 'vegetarian'.
Parmesan	No, true Parmigiano-Reggiano uses animal rennet.	Yes, 'Parmesan' alternatives often use microbial rennet.	US-produced Parmesan is likely vegetarian.
Mozzarella	Often vegetarian.	Yes, traditional mozzarella uses animal rennet.	Many commercial brands use microbial rennet.
Swiss	No, traditionally uses animal rennet.	Yes, some brands offer vegetarian-friendly Swiss.	Check the label for vegetarian or microbial enzymes.
Cottage Cheese	Yes	No, typically coagulated with acid.	Reliably vegetarian.
Ricotta	Yes	Sometimes, but usually acid-coagulated.	Very likely vegetarian, but check ingredients.
Paneer	Yes	No, traditionally made with acid.	Reliably vegetarian.
Cream Cheese	Yes	No, typically rennet-free.	Reliably vegetarian.

Conclusion: Making the Right Choice

Finding cheese that doesn't use animal enzymes is easier than ever due to modern cheesemaking techniques and the widespread availability of microbial and plant-based rennet. While traditional European cheeses like Parmigiano-Reggiano often require animal rennet, many popular cheeses, particularly those produced in the US, have vegetarian alternatives. By reading labels carefully for terms like 'microbial enzymes' or 'vegetarian rennet' and opting for brands that explicitly state their rennet source, you can confidently choose cheese that fits your dietary and ethical preferences. For a guaranteed vegetarian option, turn to soft cheeses coagulated with acid or certified kosher products. The world of vegetarian cheese is vast and delicious, offering plenty of options for every palate.

For more detailed information on cheese types and production, consider visiting the Wisconsin Cheese website.

Frequently Asked Questions

No, not all cheese is made with animal enzymes. While traditional rennet comes from the stomachs of young ruminant animals, many cheeses today are made with vegetarian alternatives like microbial rennet, plant-based rennet, or by using acid coagulation.

To determine if a cheese is vegetarian, you should carefully read the ingredients label. Look for indications of 'microbial enzymes,' 'vegetarian rennet,' or 'plant-based rennet.' If the label only lists 'enzymes,' it may be necessary to check the manufacturer's website or contact them directly.

Soft cheeses that rely on acid coagulation are almost always vegetarian. These include cottage cheese, cream cheese, ricotta, and paneer. Many mass-produced hard cheeses in the US, such as some cheddars and mozzarella, are also typically made with microbial rennet.

No, true Parmigiano-Reggiano, which has a Protected Designation of Origin (PDO), is always made with animal rennet and is not vegetarian. However, cheeses simply labeled 'Parmesan' in the US are likely made with microbial or other non-animal rennet.

Yes, certified kosher cheese is always vegetarian. Kosher laws prohibit the mixing of meat and dairy, so animal-derived rennet is never used in kosher cheese production.

Microbial rennet is sourced from specific fungi, molds, or bacteria through fermentation, while plant-based rennet is extracted from plants like thistle, nettles, or figs. Both are vegetarian alternatives to animal rennet, but they can affect the final flavor and texture differently.

For most everyday, commercially produced cheeses, the difference in taste between animal and non-animal rennet is negligible. Some experts note that animal rennet can contribute to more complex flavors in certain long-aged, traditional hard cheeses, but this is often subtle.

Yes, you can make cheese at home without animal enzymes. Many recipes for soft cheeses like paneer, ricotta, and cream cheese use acid, such as lemon juice or vinegar, as the coagulant. Microbial or vegetarian rennet is also available for purchase for making harder cheeses.