Microbial rennet is a variety of proteins used as a coagulant in cheese making. It is derived from fungi or bacteria, either those that naturally produce enzymes required to curdle milk, or microbes that have been genetically altered with genes found in a calf’s stomach.

Keep in mind

Individuals following a meat-free or specifically beef-free diet for any reason should ensure that any cheese they consume specifies the source of the rennet used.

May be found in



Artisanal Cheese

Alternative Spellings and Names

Microbial enzyme

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