Favorite cheese made from animal rennet?

[Ed_Flecko]

I've been reading about cheese and how it's made.

From what I understand, cheese is typically made from rennet (https://cheeseorigin.com/what-is-rennet/) that is sourced from animal, vegetable, microbial, or Genetically modified FPC (which was invented by...Pfizer). No surprise, cheese made from animal , either cow or (preferably) goat, rennet is very good for you and cheeses made from the other three are up for debate.

I'm on a mission to find the best value for, preferably, locally available cheeses made from animal rennet. So far, I have contacted my local Costco and they sell Pecorino Romano for appx. $10.99 per lb. (https://www.costcobusinessdelivery.com/kirkland-signature-pecorino-romano-cheese,-2-lb-avg-wt.product.100077306.html). By looking at their internal documentation, they have confirmed for me that this cheese is, in fact, made with animal (in this case, goat) rennet.

Do you have a favorite cheese made from animal rennet? What variety is it? Do you cook with it, or just snack on it? Where do you buy it? *I* feel like if I'm going to buy cheese for my family, I want to buy something that's actually healthy, even if it costs a little more $$$.

Thank you!

Ed

 

[GSCJR]

For eating (grating/finishing), Parmigiano Reggiano DOP Galbani, aged 30 months from Costco.
Also for (grating/finishing) Pecorino Romano Lupa, with a minimum 90 day aging, locally available here in the GTA.
For strictly eating, Manchego Don Juan PDO, unsure of age, Costco.

 

[oil pan 4]

Almost all cheese is made from synthetic rennet these days.
They'll use a 1,000L tote and make something like a hundred thousands of pounds of cheese.
Supposedly most of the rennet washes out in the whey.

 

[#18FAN]

When we make goat cheese with natural rennet it takes 6 drops per gallon of milk to make curd.
I think natural or not taking every other unhealthy or say out of your lives this may be on the bottom of the list.
Do you eat vegetables that always never sprayed might be an example.

 

[Ed_Flecko]

For eating (grating/finishing), Parmigiano Reggiano DOP Galbani, aged 30 months from Costco.
Also for (grating/finishing) Pecorino Romano Lupa, with a minimum 90 day aging, locally available.
For strictly eating, Manchego Don Juan PDO, unsure of age, Costco.

Thank you!



Ed

 

[vavavroom]

Almost all cheese is made from synthetic rennet these days.

Cheese is not made from but with the addition of rennet. Rennet is a milk protein (casein and whey protein) coagulant that makes the milk protein coagulate. Then the rennet can be separated from the curds. Traditional enzymatic rennet comes from the lining of animals' stomach linings but rennet can also be from plants, fungi, and microbes. Traditional European cheeses like Emmentaler and Parmesan are usually made with animal-derived rennet.

You can often use vinegar or citric acid instead of rennet, for example when making fresh cheeses out of milk, buttermilk, or yogurt. Acid curdles milk.

Too many favorite cheese to list! Listing those I don't like is easy: American or any processed cheese (water-cheese emulsion) and maggoty or buggy cheese. @AutoMechanic can have my processed cheese samples.

 

[vavavroom]

By the way, and I don't mean to imply it's being done but rennet can be made from leftover fish guts after fish have been processed.