animal rennet vs. vegetable

[Guest guest]

Hi,

In the last issue of WAPF Journal, vegetable rennet is discussed as

being less desirable than animal due to the potential for GMO yeast

being used. It got me thinking about my cheese source (and I actually

contacted my farmer about his rennet) and thought there must be

someone on this knowledgeable list who can give me some insight on

this issue.

Anyone have thoughts on animal rennet and why farms would even choose

vegetable? My guess is cost-savings, and perhaps appealing to

vegetarians, but looking for futher insight.

[Guest guest]

every cheesemonger and cheesemaker that i have talked to say that it

is either economics (cheaper) or so they can sell to hardcore

vegetarians. i myself use animal-derived rennet when making cheese at

home. i tend to buy cheese made with animal rennet, as well. there are

some veg rennet cheeses that i do like, but i stay with animal mostly.

ps, i really do not like cheeses made with thistle rennet. just from a

total flavor perspective. the thistle brings this pronounce almost

citrus-y thing. wierd.

>

> Hi,

> In the last issue of WAPF Journal, vegetable rennet is discussed as

> being less desirable than animal due to the potential for GMO yeast

> being used. It got me thinking about my cheese source (and I actually

> contacted my farmer about his rennet) and thought there must be

> someone on this knowledgeable list who can give me some insight on

> this issue.

>

> Anyone have thoughts on animal rennet and why farms would even choose

> vegetable? My guess is cost-savings, and perhaps appealing to

> vegetarians, but looking for futher insight.

>

>

>