The Core Reason: The Exploitation of Dairy Animals
The fundamental reason why is cheese not considered vegan traces back to the milk used as its primary ingredient. The dairy industry, whether small-scale or industrial, relies on exploiting female animals—primarily cows, but also goats and sheep—to produce milk for human consumption.
The Cycle of Forced Pregnancy and Separation
For a dairy cow to produce milk, she must be repeatedly impregnated. This cycle typically begins with artificial insemination, followed by a forced pregnancy. Once the cow gives birth, her calf is separated from her, often within hours of birth. This separation causes immense distress to both the mother and calf, who form strong maternal bonds.
The Fate of Calves
The dairy industry treats calves as by-products. Female calves may be kept to endure the same fate as their mothers, continuing the cycle of exploitation. Male calves, who do not produce milk, are often killed within days or weeks of birth or are sold into the veal or meat industry. There is no happy ending for dairy animals; when a mother's milk production declines, she is considered “spent” and sent to the slaughterhouse years before her natural lifespan is over.
The Unexpected Ingredient: Rennet
Beyond the obvious use of milk, many traditional cheeses contain an ingredient that makes them non-vegan, and often not even vegetarian: animal rennet.
What is Animal Rennet?
Rennet is a complex of enzymes, primarily chymosin, used to coagulate milk, separating it into solid curds and liquid whey. Animal rennet is extracted from the stomach lining of young ruminant animals, like calves, lambs, or kids, who are still reliant on their mother's milk. The use of animal rennet is an integral part of traditional cheesemaking and directly involves the slaughter of these young animals.
Modern Rennet Alternatives
Fortunately, the cheesemaking industry has developed alternatives to animal rennet. These include:
- Microbial rennet: Derived from molds or fungi via fermentation.
- Vegetable rennet: Extracted from plants with coagulating properties, such as thistles or figs.
- Fermentation-produced chymosin (FPC): Created using genetically modified microorganisms to produce the same enzyme found in animal stomachs, but without harming animals.
While cheeses made with these vegetarian or animal-free rennets avoid the direct harm of animal-derived enzymes, they still contain dairy milk, making them non-vegan.
The Significant Environmental Impact
Veganism also takes into account the environmental footprint of animal agriculture. The dairy industry is a significant contributor to environmental degradation.
Greenhouse Gas Emissions and Pollution
Dairy farms contribute large quantities of greenhouse gases, primarily methane, from cows and their manure. This powerful greenhouse gas accelerates climate change and harms ecosystems. Animal waste from dairy farms can also pollute local waterways, damaging aquatic life and compromising freshwater sources.
Resource Inefficiency
Dairy farming is an inefficient use of resources. It requires substantial land and water to raise the cows and grow their feed. Inefficient conversion rates mean a significant amount of input is needed to produce the final dairy product, a practice many vegans oppose on sustainability grounds.
Traditional Dairy Cheese vs. Vegan Cheese
| Aspect | Traditional Dairy Cheese | Vegan Cheese |
|---|---|---|
| Source | Animal milk (cow, goat, sheep) | Plant-based ingredients (nuts, seeds, coconut) |
| Ethical Basis | Exploitation of animals is inherent to production | Avoids animal exploitation |
| Environmental Impact | High emissions (methane) and potential for pollution | Generally much lower environmental footprint |
| Key Ingredients | Milk, rennet (animal or non-animal), bacteria | Nuts (cashews, almonds), nutritional yeast, agar-agar, spices |
| Protein Type | Casein (animal protein) | Plant proteins from nuts, seeds, or legumes |
Conclusion
In summary, the reason why is cheese not considered vegan is multi-faceted, encompassing ethical and environmental concerns surrounding dairy production. The inherent exploitation of dairy animals, coupled with the potential use of animal-derived rennet and the significant environmental impact of the dairy industry, makes all traditional cheese incompatible with a vegan lifestyle. Thankfully, the growing market for plant-based alternatives provides a delicious and ethical option for those looking to enjoy the flavors of cheese without the cost to animals and the planet. For further reading on the complex justifications for dairy consumption, see this research paper on the “cheese paradox” and vegetarianism.
Exploring the World of Vegan Cheese Alternatives
Today's market offers a wide range of convincing and flavorful vegan cheese alternatives. These products are made from a variety of plant-based ingredients and use techniques that mimic traditional cheesemaking, such as culturing and aging.
Common Ingredients in Vegan Cheese
- Nut bases: Cashews, almonds, and macadamias are frequently used to create rich, creamy textures.
- Coconut oil: Provides richness and helps with meltability and firmness.
- Nutritional yeast: A staple for imparting a savory, cheesy flavor.
- Thickeners and stabilizers: Ingredients like tapioca starch, agar-agar, or kappa carrageenan are used for achieving specific textures, from soft spreads to hard, sliceable blocks.
- Probiotics and Cultures: Vegan cultures are used to ferment the base ingredients, developing complex flavors similar to aged dairy cheese.
Beyond the Basics: Understanding the Full Picture
The vegan stance on cheese goes beyond simply checking for milk in the ingredients list. It addresses the entire production process and its consequences, aligning with the philosophy of reducing harm and exploitation wherever possible.
By understanding these underlying reasons, individuals can make more informed choices about their food and support ethical and sustainable alternatives that are becoming more accessible and delicious every day.
