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>there's certainly a lot of overlap between vegans and anti-GMO people Yea, these are good points. Just to be precise, rennet was needed in basically all chee
by wallace_f 9y ago
>there's certainly a lot of overlap between vegans and anti-GMO people
Yea, these are good points.
Just to be precise, rennet was needed in basically all cheese making with just few exceptions, it was not just parmesan.
- BenjiWiebe 9y agoCorrect, we make cheddar and Colby cheese and both need rennet. I can't think of any hard cheese that doesn't need rennet, in fact. Also, the rennet we use is bacterially produced, no calves were killed to make it.
- wallace_f 9y agoInterestingly, most cheeses that don't use rennet are soft, but some of the hardest of all cheeses are the Mongolian cheeses Bayaslag and aaruul. Both are rock hard, but use acid to coagulate the proteins instead of rennet. They are often consumed after soaking in tea, or are sucked on, not chewed. Their shelf life is apparently over years long. Just found that earlier today after doing some research inspired by this thread.