Perry's Cheese Blog — Rennet

Rennet is a set of enzymes used in cheesemaking to coagulate milk, splitting it into solid curds and liquid whey. The key enzyme, chymosin, is traditionally sourced from the stomach lining of young calves, lambs or goats, though vegetarian-friendly microbial and plant-based rennets are now widely used. When it comes to cheese production, rennet is a crucial ingredient that plays a vital role in the coagulation process. Rennet is an enzyme responsible for causing the milk to coagulate and turn into junket, which is cut, and then separated into curds and whey. A vital part of cheese making cheese. With...