Vegetarian cheese

[Guest guest]

> Some cheeses are coagulated without rennet just with milk acid bacteria.

 

There is a cheese factory here that we like to visit. When I called to ask

them if they use rennet, they referred to this milk acid bacteria, because

it was readily available. They said rennet was simply too expensive and too

inconvenient to use, and that a lot of cheese makers in the USA don't use it

for that reason. Why use it when this bacteria is right there in the

factory, right?

 

Thanks for your info on the different kinds of curdling they use.

 

Your servant,

Jayasri devi dasi