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If you're still eating cheese, and confused about whether the source of rennet is animal, this info from Trader Joes should help:

http://www.traderjoes.com/guides/rennet-test.asp

I understand the cheese addiction, but if you do buy it, you should limit consumption and watch the source. I was particularly interested in the microbiological sources of rennet.
 

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Quote:
Originally Posted by silva View Post

If you're still eating cheese, and confused about whether the source of rennet is animal, this info from Trader Joes should help:

http://www.traderjoes.com/guides/rennet-test.asp

I understand the cheese addiction, but if you do buy it, you should limit consumption and watch the source. I was particularly interested in the microbiological sources of rennet.
Yeah... I still consume dairy I source myself (I won't buy it from a grocery store), but vegetarian rennet kind of creeps me out a bit. Mainly because the vast majority of it is genetically engineered. I still make my own acid based cheeses, such as those that can be made using lemon juice instead of rennet (i.e. cream cheese, paneer), but have otherwise been consuming less and less of the more traditional cheeses simply because it's so ridiculously hard to find sources that meet my standards.
 

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Originally Posted by TailFin View Post

Ooo! Thanks for the link. Very helpful.

Is Trader Joe's specifying all cheeses or just Trader Joe's cheeses?
Vegetarian rennets tend to lead to a more bitter taste. Specific cheeses need specific rennets. You can't just replace the animal rennet with microbial rennet and expect to have a similar result, thus the info listed on that Trader Joe's link is fairly standard.
 

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Originally Posted by nomad888 View Post

Vegetarian rennets tend to lead to a more bitter taste. Specific cheeses need specific rennets. You can't just replace the animal rennet with microbial rennet and expect to have a similar result, thus the info listed on that Trader Joe's link is fairly standard.
Thanks!
 
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