Rennet and types of rennet

Rennet is used to break down proteins in milk and consists mainly of the enzymes chymosin (the main component) and pepsin. It is added to milk in minute quantities and is no longer present in the finished cheese, so it is classified as a processing aid rather than a food additive and is not subject to labelling.

natural
calf rennet naturalal calf rennet is derived from the stomachs of organic calves raised for meat. The rennet stomachs are purchased in a deep-frozen state, then minced and the enzyme extracted using a solution.

Microbial rennet
Microbial rennet also contains the enzymes chymosin and pepsin, produced by culturing specific mould strains such as Rhizomucor miehei and Rhizomucor pusillus. Its consistent performance helps maintain a high and reliable quality standard in the finished cheese.  However, for quality reasons it is rarely used for long-matured cheeses, and most cheeses with a Protected Designation of Origin (g.U., AOP, DOP, PDO) must be produced using calf rennet in accordance with EU directives.

Vegetable rennet
is extracted from bedstraw, clover, the milky sap of fig trees or artichoke flowers, and also curdles milk. However, these plant-based coagulants produce atypical flavour profiles during cheese production and are therefore rarely used.

Genetically modified rennet
In Germany, the use of genetically modified rennet in conventional cheese has been permitted since March 1997. Because the chymosin itself has not been genetically modified—it is simply introduced into microorganisms using genetic engineering methods—it does not need to be declared. According to the EU Organic Regulation, the use of genetically modified rennet is prohibited in the production of organic cheese.
We guarantee that we use only natural rennet (calf, goat, sheep) or microbial rennet in the production of our cheese specialities.