cheese

Question
Is animal rennet still used in american cheesemaking?

Answer
Dear Karen,

The precise ins and outs of modern cheesmaking is something I have been trying to look into for quite a while now. It is a highly complex and controversial topic. I live in Europe, where in the healthfood industry (biological sector) vegetarian cheese is on the increase (following the American example). "Normal" cheese (non-biological milk/processes) still tend to use animal rennet in most cases - as far as I have been able to discover, for the vegetarian cheese makers are somewhat unclear or circumspect about their choice (and reasons) of vegetarian rennet.
I have heard from those rare few who make a serious objection to vegetarian rennet (and its issues regarding gene technology) that the pressure to conform to the (one basic type) of rennet is very high (no doubt due to economic factors).
While the (vegetarian/organic) consumer hopes to be buying into better animal rights, health benefits and making conscious choices, she definitely remains poorly informed and often sadly misguided.The fact remains we like our cheese too much and this brings with it the many complex angles of over-consumption.
Evelyn

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