Introduction
Considering the types of cheeses consumed worldwide, the number of cheese varieties will easily exceed 100. But, do you know some of these cheeses have a vegetarian label and the reason behind it?
Yes, it is correct. Even though all the cheeses worldwide are made using the milk obtained from buffaloes, cows, sheep, or goats, there is one important ingredient called ‘rennet‘ used for the coagulation of milk into cheese curd, and whether cheese is vegetarian or not depends on the source of rennet. Converting the cheese milk into cheese curd is a crucial step in cheese making.
You can call rennet as a coagulant (an enzyme) and it is a vital ingredient in the production of cheese. Rennet coagulates or converts the liquid cheese milk into semisolid cheese curd and whey. Coagulation is a process where liquid milk changes to semisolid cheese curd.
A cheese made of vegetarian rennet is termed as vegetarian cheese.
Let us discuss a bit more on rennet and its types and sources.
Types of rennet
Depending on how the enzyme rennet is sourced, the rennet can be of three types:
- Animal rennet
- Vegetarian rennet
- Microbial rennet
Animal rennet
Animal rennet is an enzyme or a group of enzymes extracted from the lining of the fourth stomach of a young calf. Even though animal rennet is also sourced from lambs, and baby goats, the predominant source of animal rennet is calves. Cheeses manufactured using animal rennet do not have a vegetarian tag and vegetarians do not want to consume it.
Another issue with animal rennet was that the majority of Indian communities consider cows sacred, worship cows, and cow slaughter is considered an evil sin. This was the reason why cheese was not gaining popularity in India till the 1970s.
However, the introduction of vegetarian rennet in the 1970s changed the above scenario and cheese started gaining a slow and steady popularity among the Indians.
Animal rennet is not available in India and Indian cheese manufacturers do not use animal rennet.
Vegetarian rennet
There are many plant families whose extracts have coagulating or rennet properties. Research by scientists found that many plant families including dried caper leaves, thistles, and Galium can be used to source vegetarian rennet. Our own Paneer Booti and Ashwagandha have properties of coagulation. Many people use Paneer Booti for paneer making.
Cheeses manufactured using vegetarian rennet are termed vegetarian cheese and have vegetarian labels. Cheese manufacturers in India use only vegetarian rennet and microbial rennet (vegetarian) for producing cheeses in India.
Microbial rennet
Microbial rennet is a coagulant created from live organisms viz. fungi, mold, or yeast. ‘Rhizomucor miehei’ is a fungus and proteolytic enzymes can be extracted from it (proteolysis is the procedure of breaking down milk proteins into amino acids). The enzymes of microbial rennet work by breaking down the protein bonds and converting the cheese milk into cheese curd and whey.
Microbial rennet is not sourced from animals; hence it is vegetarian.
Microbial rennet has many advantages including:
- Microbial rennet is not sourced from animals; hence, it can be safely consumed by vegetarians
- Microbial rennet with the organic label is available
- Microbial rennet has a better shelf life
- Microbial rennet is affordable
Conclusion
Finally, our answer to the topic title ‘What is vegetarian cheese made of’ is vegetarian cheese is made of vegetarian rennet or microbial rennet (vegetarian) and it prominently displays a vegetarian symbol on the label.
Cheese manufacturers in India use only vegetarian rennet or microbial rennet (vegetarian) for cheese manufacturing.
You may watch this, this, and this YouTube video on the topic of vegetarian and microbial rennet.
Read the article on rennet to know more and where to buy vegetarian rennet and microbial rennet (vegetarian) in India.
If you are buying imported cheese, do not forget to watch for the vegetarian symbol on the label.