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Originally Posted by Menoman
hopefully he has studied up on how some cheeses are made =) It's not meat but it takes a dead baby cow to create an awful lot of those cheeses.
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Trust me, he knows all about rennet. There are a lot of cheeses made with rennet alternatives. We eat cheese that gets its enzymes from other sources--not a calf's stomach.
http://www.tillamookcheese.com/FAQS/...s.aspx#Answer5
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What kind of rennet do you use?
A vital step in the process of making Tillamook cheese is the formation of cheese curd. In order to begin this development, a material is added to coagulate the milk. This material is an enzyme, a natural protein substance, which can cause certain specific chemical changes to take place. Only extremely minute quantities of the enzyme are needed to coagulate the casein in milk. For centuries, the only known source of a satisfactory milk coagulant for cheesemaking was an animal-derived enzyme. This enzyme, named chymosin, is commonly referred to as rennet.
We use the microbial/vegetable-based rennet (which has Kosher and Halal certification, and is approved for vegetarian products) to make all Tillamook cheese, with the exception of Tillamook Vintage White Medium Cheddar and Vintage White Extra Sharp Cheddar Cheeses. Our unique flavor profile of Tillamook Vintage White is a result of using traditional rennet.
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Last edited by snowy; 11-20-2007 at 01:23 PM..
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