Vegetarian cheese

[Guest guest]

> 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?

 

Some kind of rennet is used in most varieties of cheese since there are very

limited types of cheese which can be produced simply with milk acid

bacteria. Even curd is often produced with a minute amount of rennet in

order to increase curdling speed.

 

Ys Ud