Which types of cheese are not vegetarian?

January 4, 2026 •

3 min read

For many, the idea of cheese not being vegetarian comes as a shock, but the use of animal rennet in traditional cheesemaking is surprisingly common. A significant number of classic European cheeses, especially those with protected status, are made using an enzyme derived from the stomachs of young calves, goats, or lambs.

Quick Summary

Numerous traditional and Protected Designation of Origin (PDO) cheeses contain animal rennet, an enzyme from animal stomachs, making them non-vegetarian. Examples include authentic Parmigiano-Reggiano, Pecorino Romano, and many types of Gruyère, Grana Padano, and Gorgonzola.

Key Points

Animal Rennet: Most non-vegetarian cheeses contain animal rennet, an enzyme from the stomach lining of young mammals like calves and lambs.
Protected Status: Cheeses with PDO (Protected Designation of Origin) labels, like Parmigiano-Reggiano and Roquefort, are legally required to use traditional animal rennet.
Common Non-Vegetarian Cheeses: Authentic Parmesan, Pecorino Romano, Gruyère, Grana Padano, Gorgonzola, and Manchego are typically made with animal rennet.
Labeling is Key: Look for terms like "microbial rennet," "vegetable rennet," or "vegetarian enzyme" on ingredient lists to confirm vegetarian status. If it just says "enzymes," it is likely animal rennet.
Soft Cheeses are Safer: Soft cheeses like paneer, cottage cheese, and cream cheese are often coagulated with acid, not rennet, making them reliably vegetarian.
Check Domestic vs. Imported: While European imports often use animal rennet, many domestic versions of cheeses like Parmesan use vegetarian alternatives.

The cornerstone of cheesemaking is the process of coagulation, where milk separates into solid curds and liquid whey. For many cheeses, this is achieved with a coagulant called rennet. The vegetarian status of cheese is determined by the source of this rennet, which can be animal-based or derived from microbial, vegetable, or fermentation-produced sources.

The Role of Rennet in Cheesemaking

Rennet is a complex mixture of enzymes, primarily chymosin, which causes milk proteins (casein) to clump together, forming curds. This enzyme has been used for thousands of years, with the traditional source being the inner lining of the fourth stomach of young, un-weaned ruminants, such as calves. The animal must be slaughtered to harvest this enzyme, making the resulting cheese non-vegetarian.

Protected Designation of Origin (PDO) Cheeses

Many European cheeses are protected by PDO status, which legally requires them to be made using traditional methods in specific regions. This often includes using animal rennet, ensuring the cheese maintains its authentic flavor profile and production standards. If you see a PDO or Appellation d'Origine Contrôlée (AOC) label, there is a very high probability the cheese is not vegetarian.

Which Cheeses are Not Vegetarian?

Many classic and traditionally made cheeses are not vegetarian because they use animal rennet. This is particularly true for cheeses with PDO or AOC status which mandate specific production methods. Common examples include:

Parmigiano-Reggiano: The authentic Italian Parmesan must use calf rennet. Domestic versions may be vegetarian.
Pecorino Romano: This Italian sheep's milk cheese traditionally uses lamb or kid rennet.
Grana Padano: Similar to Parmesan, this Italian hard cheese's PDO status requires animal rennet.
Gruyère: Authentic Swiss Gruyère utilizes animal rennet.
Manchego: Traditional Spanish Manchego includes lamb rennet, although vegetarian alternatives exist.
Gorgonzola: Many traditional blue cheeses like Gorgonzola use animal rennet.
Roquefort: This French blue cheese, with AOC status, mandates animal rennet.
Camembert: Some AOC versions traditionally include animal rennet.
Emmenthaler: Certain European versions use animal rennet.
Some Feta: While many are vegetarian, traditional Feta used animal rennet.

How to Identify a Vegetarian-Friendly Cheese

Identifying vegetarian cheese can be challenging, especially with imported varieties. Here are some key indicators:

Read the label carefully: Look for explicit mentions of "microbial rennet," "vegetable rennet," "non-animal rennet," or "vegetarian enzyme". If only "enzymes" is listed, assume it is non-vegetarian.
Check for vegetarian symbols: Many products now carry a vegetarian certification mark or a "V" symbol.
Be cautious with PDO/AOC labels: These designations often indicate adherence to traditional methods that include animal rennet.
Consider soft cheeses: Cheeses like paneer, cream cheese, cottage cheese, and fresh ricotta are typically made using acid coagulation, not rennet, and are usually vegetarian.
Consult a cheesemonger: Specialty cheese shops can often provide detailed information about the rennet used.

Comparison of Rennet Types


Rennet Type	Source	Example Cheeses	Vegetarian Status
Animal Rennet	Stomach of young ruminants (calves, lambs)	Parmigiano-Reggiano, Pecorino Romano, Gruyère	Not Vegetarian
Microbial Rennet	Cultured molds or fungi (e.g., Rhizomucor miehei)	Many mass-produced cheddars, mozzarella, and Swiss	Vegetarian
Vegetable Rennet	Plants (e.g., thistle, fig leaves)	Spanish Torta del Casar, some artisanal cheeses	Vegetarian
Fermentation-Produced Chymosin (FPC)	Genetically engineered microorganisms	Most commercial cheeses in the US, many domestic brands	Vegetarian

Conclusion

While vegetarian rennet is widely used in modern cheesemaking, many traditional and globally recognized cheeses still utilize animal rennet. For vegetarians, understanding the origin of the coagulant is crucial. By examining labels for specific rennet types and being aware of cheeses with protected designations, it is possible to make informed choices and find numerous delicious vegetarian cheese options. For more technical details on rennet, the Wikipedia page is a helpful resource.

Frequently Asked Questions

Some cheese is not vegetarian because it is made using animal rennet, an enzyme derived from the stomachs of young ruminant animals, such as calves.

No, authentic Parmigiano-Reggiano is not vegetarian. It is legally required to be made with animal rennet to receive its PDO status.

Check the ingredients list for terms like "microbial rennet," "vegetarian enzyme," or "vegetable rennet". If it only says "enzymes," it likely contains animal rennet.

Animal rennet is extracted from animal stomachs, while microbial rennet is produced through the fermentation of fungi or mold. Microbial rennet is a vegetarian alternative.

Not all, but many soft cheeses like paneer, cottage cheese, and cream cheese are vegetarian because they are coagulated with acid instead of rennet.

Traditional Spanish Manchego is made with animal rennet and is not vegetarian. However, some producers make vegetarian versions, so checking the label is necessary.

Yes, nearly all cheeses with a PDO (Protected Designation of Origin) or AOC label must follow traditional production methods that include using animal rennet.

FPC, or Fermentation-Produced Chymosin, is a genetically engineered version of rennet that is molecularly identical to the enzyme in animal stomachs. It is suitable for vegetarians and widely used in commercial cheesemaking.