If that's misinformation, I shall commit seppukku

[Guest guest]

Whats in Your Cheese?

 

WHAT'S IN YOUR CHEESE? By Sally Clinton

 

We've recently received a lot of requests from members

who are interested in finding out which cheeses are

vegetarian. Others have asked for information about

dairy products in general. As a result, we've compiled

the following information about cheese companies that

do carry vegetarian cheese, and a brief explanation of

some of the reasons many vegetarians choose not to

consume cheese or other dairy products.

 

WHY WOULDN'T CHEESE BE VEGETARIAN?!?

 

A crucial ingredient in the production of most

commercial cheeses is an enzyme that comes from the

lining of the stomach of calves,called rennet.

Sometimes an enzyme from pigs is also used. Obviously,

this is of concern to vegetarians, since these are

products obtained from slaughtered animals. According

to the American Heritage Dictionary, `rennet' is

actually the lining of the fourth stomach of calves

and other young ruminants, but this term is also used

to refer to the enzyme that is extracted from the

stomach lining for use in making cheese. `Rennin' is

another word for this enzyme, although it is less

commonly used. These enzymes are important because

they are the ingredients that cause milk to coagulate

and eventually become cheese. Following is a very

informative letter we received from the Consumer

Service Department of Kraft General Foods, Inc., which

clearly describes the role animal enzymes play in the

production of cheese. We are grateful to Ellen

Schwarzbach of Kraft for taking the time to give us

such a thorough explanation.

 

" Thank you very much for asking if Kraft cheese

products contain any animal derivatives. Our comments

here apply only to products produced in the United

States. Many cheese products produced in the United

States do contain a coagulating enzyme derived from

either beef or swine. The process of changing fluid

milk into cheese consists of coagulating the milk by

one of two commonly used methods, each resulting in

cheese having distinct characteristics.

 

The most common method of coagulating milk is by the

use of an enzyme preparation, rennet, which

traditionally was made from the stomachs of veal

calves. Since the consumption of calves for veal has

not kept pace with the demand for rennet in the

preparation of cheese, a distinct shortage of this

enzyme has developed. Consequently, a few years ago it

became a common practice to mix the rennet extract

from calves' stomachs with a pepsin enzyme derived

primarily from the stomachs of swine. These enzymes

convert the fluid milk into a semi-solid mass as one

of the steps in the manufacture of cheese. This

mixture of calf rennet and pepsin extract is quite

commonly and widely used within the United States.

 

A more recent development in this area has been the

use of enzymes derived from the growth of pure

cultures of certain molds. These are termed microbial

rennets. They are commonly used for the production of

certain types of cheese and contain no animal

products. Kraft Domestic Swiss Cheese (any Kraft Swiss

not labeled " Imported " from a foreign country) is made

with microbial rennet. Apart from Kraft Domestic Swiss

Cheese,it is almost impossible for us to assure you

that any hard cheese product which you might purchase

from Kraft or any other American source is absolutely

free of animal-derived enzymes.

 

The other method of coagulating milk is the result of

the growth of pure cultures of bacteria in the milk

and the development of lactic acid. These cheeses have

distinctly different characteristics from those

produced using the coagulating enzymes. Our cream

cheese products under the PHILADELPHIA BRAND name

(brick, whipped and soft varieties) and Kraft

Neufchatel Cheese fall into this category. Kraft does

not use coagulating enzymes in cheese of this type,

but we cannot be sure what other manufacturers may

use. Our process cheese and process cheese products

are made by grinding and blending. With the aid of

heat, cheese is made by either one of the two methods

of coagulating mentioned above. Therefore, it is

impossible for us to assure you that a given

American-made process cheese product is free of

animal-derived enzymes including pepsin and/or

rennet. "

 

As this letter states, enzymes are now available which

are not animal derived called `microbial enzymes.'

Information obtained from Walnut Acres Company states

that microbial enzymes are `a cultured strain of

bacteria that digests protein.' It is neither animal

nor vegetable but in a class by itself. Microbial

enzymes are the same as those often referred to as

`vegetable enzymes' or`vegetable rennet.' These terms

were originally used to clarify that the enzymes were

not of animal origin. Technically there is no such

thing as `vegetable rennet' since rennet, by

definition,comes from animals, and so `vegetable

rennet' is a contradication in terms. We sent 111

letters to cheese companies around the country asking

whether or not their cheese products contain animal

enzymes or any other products of slaughter. Both

commercial and alternative cheese companies were

questioned. We received 28 responses, and additional

information was obtained from a few other companies

through phone calls. In general, the majority of

answers that we received were from the smaller

alternative and gourmet cheese companies. We contacted

every national cheese company for whom we had an

address; however, undoubtedly some were missed. Please

let us know if you are aware of any other sources of

vegetarian cheese that are not listed here. Our

apologies to those companies who do have vegetarian

cheese that we missed.

 

READ THE LABEL

 

Due to the widespread use of rennet and other animal

enzymes in the production of cheese, we can only

assume that for the companies that did not respond,

these substances are probably used. This is especially

likely to be true for the large commercial cheese

companies. Most cheese products should list the

ingredients on the label. Some companies will

specifically list `rennet' or `rennin' while others

might just say `enzymes.' Other terms to look out for

include `chymosin' and `rennase.' For those that list

`enzymes,'these are most likely animal enzymes. Even

some cottage cheese and sour cream products contain

rennet. If a company is using microbial enzymes, it

will probably state specifically `vegetable enzymes'

or `vegetable rennet.' Here is a summary of the

responses we received, beginning with those cheeses

that are vegetarian. These products are listed in

alphabetical order by their brand name first, if

applicable, then by company.

 

VEGETARIAN CHEESES

 

Bresse Bleu Montrachet. Bresse Bleu Inc., N. 2002 Hwy

26,Watertown, WI 53094, (414) 261-3036. The Montrachet

varieties are their only products which are

vegetarian.

 

Cabot Monterey Jack and Vitalait Cheese. Cabot

Creamery,PO Box 128, Cabot, VT 05647, (802) 563-2231.

These products use microbial systems. Their cheddar

uses rennet.

 

Coach Farm Goat's Milk Cheeses. The Coach Farm, RR1

Box 445, Pine Plains, NY 12567, (518) 398-5325. All of

their cheese products are vegetarian, without

preservatives.

 

Falbo Cheese. Falbo Cheese, 1931 N. 15th Ave., Melrose

Park, IL 60160, 800-982-0753. They carry a wide

variety of Italian cheeses, all of which use only

microbial systems and are therefore vegetarian.

Available in grocery stores.

 

Fleur de Lait Neufchatel Cheese with Garden

Vegetables, and Neufchatel Cheese with Herb and Spice.

Fleur de Lait Foods,Ltd., 254 Custer Ave., New

Holland, PA 17557. We have determined these two

varieties of Fleur de Lait cheeses to be vegetarian

from reading their labels.

 

Kraft Domestic Swiss and Kraft Neufchatel Cheese.

Kraft General Foods, Kraft Court, Glenview, IL 60025.

These are their only two products that are vegetarian.

 

Lifetime Natural and Lifetime Fat Free Cheeses.

Lifeline Food Co., Inc., 426 Orange St., Seaside, CA

93955, (408) 899-5040. All their products use only

microbial enzymes.

 

Morningland Dairy Organic Raw Milk Natural

Cheeses.Morningland Dairy, Rt. 1, Box 188B, Mountain

View, MO 65548,(417) 469-3817. All of their 13

varieties of cheeses are vegetarian, organic and

contain no artificial colors. Mail order.

 

Mozzarella Company Caciotas, Montasio and Pecorino.

Mozzarella Company, 2944 Elm St, Dallas, TX 75226,

(214) 741-4072. These are their varieties which

contain no animal rennet. Cow's milk and goat's milk

cheeses available.

 

Organic Valley Farms Organic Cheeses. Organic Valley,

Main St.,PO Box 159, La Farge, WI 54639, (608)

625-2602. Organic Valley offers both raw milk and

regular cheeses, all of which are vegetarian and

organic.

 

Philadelphia Brand Cream Cheese. Kraft General Foods,

Kraft Court,Glenview, IL 60025.

 

Pollio Mozzarella and Pollio Ricotta Cheese. Pollio

Dairy Products Corporation, 120 Mineola Blvd.,Mineola,

NY 11501, (516) 741-8000. These are probably available

in regular grocery stores.

 

Shalom Farms Organic Cheese. Shalom Farms,RD 1, Box

1628A, Bethel, PA 19507, (717)933-4880. All their

cheeses are vegetarian. Raw milk and regular cheese.

 

Tillamook Cheese (except for the regular Cheddar

Cheeses).Tillamook County Creamery, PO Box 313,

Tillamook, OR 97141.They have 4 vegetarian varieties:

Monterey Jack, Colby,Kosher and Low Sodium Cheddar.

 

Walnut Acres Cheeses (except for Baby Swiss). Walnut

Acres,Walnut Acres Rd, Penns Creek, PA 17862,

800-433-3998 to place an order, 800-344-9025 for a

catalog. Walnut Acres is an organic farm which has a

wide variety of both cow's milk and goat's milk

cheeses available by mail order. The Baby Swiss

variety is being discontinued.

 

SOY CHEESE/CHEESE ALTERNATIVES

 

All soy cheeses are vegetarian. Some do contain

calciumcasienate or " casein " , which is a milk

derivative. It is a protein which is the ingredient

that enables soy cheese to melt like regular cheese. A

few pure vegetarian (vegan) cheeses do exist, but are

less similar to regular cheese in texture, and they do

not melt quite the same. The vegan cheeses are also

listedbelow and are marked with an asterisk (*).

 

*Better Than Cream Cheese. Tofutti Brands, Inc., 5-

Jackson Dr., Cranford, NJ 07016, (201) 272-2400.

Vegan.

 

*Mrs. Margareten's Parvemage. Margareten Enterprises,

2900 Review Ave, Long Island City, NY 11101. They

carry one of the few lines of vegan soy cheese.

Various flavors are available including cream cheese

and sour cream.

 

NuTofu. Cemac Foods Corp, 1821 E. Sedgley Ave,

Philadelphia,PA 19124, 800-724-0179. NuTofu sliced soy

cheeses, alternative cheese spreads, cream cheese and

dips.

 

Soy A Melt. White Wave Soyfoods Inc., 6123 Arapahoe

Rd, Boulder,CO 80303, (303) 443-3470. They offer a

wide variety of soy cheeses made with organic tofu.

 

Soya Kaas. American Natural Snacks, PO box 1067, St.

Augustine,FL 32085, (904) 825-2057. These soy cheeses

are available in a variety of flavors.

 

Soyco. Soyco Foods, PO Box 5204, New Castle, PA

16105,800-441-9419, (412) 656-1102. Mail order is

available through Joanne's Selections, 800-874-7952.

This is a line of soy cheese that comes in various

flavors and includes parmesan,sour cream and cream

cheeses.

 

*Soymage. Soyco Foods, PO Box 5204, New Castle, PA

16105,800-441-9419, (412) 656-1102. Mail order is

available through Joanne's Selections, 800-874-7952.

Soymage vegan cheese substitute in various flavors and

vegan sour cream.

 

Tofu-Rella. Sharon's Finest, P.O. Box 5020,Santa Rosa,

CA 95402, (707) 576-7050. Cheddar, Monterey Jack,

Jalapeno Jack,Mozzarella, and Garlic-Herb soy cheeses.

 

CHEESES CONTAINING RENNET

 

Blue Castello, Blue Note. Tholstrup Cheese USAInc., 1

Mountain Blvd., P.O. Box 4194, Warren,NJ 07059-0194,

(201) 756-6320. These varieties contain rennet.

 

Bresse-Bleu Brie and Bresse-Bleu Bleu Cheeses. These

contain rennet. Address listed above.

 

Cabot Cheddar Cheese. Cabot Creamery,previously

listed. Only the cheddar cheese uses rennet. The

Monterey Jack and Vitalait use microbial enzymes.

 

Dorman-Roth Foods. Dorman-Roth Foods, 14 Empire Blvd.,

Moonachie, NJ 07074, (201)440-3600. From their letter,

" We are unable to state with certainty that any

particular cheese does not contain animal enzymes. "

 

Fleur de Lait. We did not receive a response from

Fleur de Lait, but from reading labels determined that

the two cheeses mentioned above are vegetarian. We are

assuming that the rest of their products contain

animal enzymes.

 

Kraft Cheese Products. Most Kraft cheeses may contain

rennet. Exceptions and address listed under vegetarian

cheese section.

 

Land O'Lakes Cheeses. Land O'Lakes Inc., P.O.Box 116,

Minneapolis, MN 55440, (800)328-4155. `We can not

guarantee that any of our cheeses do not contain

rennet.'

 

Maytag Blue Cheese. Maytag Dairy Farms, Box 806,

Newtown, IA 50208, (800) 247-2458,(515) 792-1133. All

of the Maytag cheeses contain rennet.

 

Mozzarella Company. Most of their products contain

rennet. Those which don't are listed under the

vegetarian cheese section. Address previously listed.

 

Pollio Cheese Products. Except for those mentioned

above, their products contain animal enzymes.

 

Saga Soft Ripened Cheeses. Tholstrup Cheese USA Inc.,

1 Mountain Blvd., P.O. Box 4194,Warren, NJ 07060-0194,

(201) 756-6320. All of the Saga varieties contain

rennet.

 

Tolko Specialty Cheeses. Tholstrup Cheese, 1Mtn.

Blvd., Box 4194, Warren, NJ 07060-0194,(201) 756-6320.

Imported cheeses fromDenmark, all of which contain

rennet.

 

Tillamook Cheddar Cheeses (Medium, Sharp,Extra Sharp).

These contain rennet. Address previously listed.

 

WHAT ABOUT KOSHER CHEESE?

 

Cheese that is certified kosher, may or may not be

vegetarian. Your best bet is to read the labels. As

stated in the February 1991 issue of Kashrus Magazine,

" If the source of rennet is a kosher species of

animal, ritually slaughtered under rabbinical

supervision, it may be used to turn milk into cheese. "

Gili Kosher Cheeses are vegetarian.

 

DO IT YOURSELF CHEESE

 

For those adventurous folks who would like to make

their own cheese, supplies can be obtained from the

New England Cheesemaking Supply Co. They do have both

`liquid vegetable rennet' and`vegetable rennet

tablets'. Contact the New England Cheesemaking Supply

Co., 85 Main St.,Ashfield, MA 01330, (413) 628-3808.

 

ALTERNATIVE SOURCES OF CALCIUM AND VITAMIN D

 

Since cheese is so widely used in our society and

found in or on everything from pizza, chili, and

casseroles, to salads, sandwiches, and quiche,many

people rarely give eating cheese a second thought.

However, there are people who avoid dairy products for

health, ethical, and environmental reasons. Cheese and

other dairy products have long been promoted as the

source of dietary calcium for Americans and also as

our primary source of vitamin D, but nutritionally we

do not need to consume these products. Calcium can be

obtained from leafy green vegetables such as spinach,

collards, kale and broccoli, blackstrap molasses,

soybeans, sesame seeds, and tofu processed with

calcium sulfate. Vitamin D is not naturally found in

milk, but is added to increase its nutritional value.

It is only found naturally in egg yolk and fish oil.

Our bodies are able to synthesize vitamin D through

exposure to sunshine. At least 10-15 minutes of summer

sun on hands and face 2-3 times a week is recommended

for adults so that vitamin D production can occur.

Infants should receive at least two hours of sunshine

a week on face and hands throughout the year. Nature

takes care of both our mental and physical health

through requiring us to spend time outdoors and enjoy

fresh air and sunshine. If you cannot spend adequate

time outdoors and are following a vegan diet, you

might want to take a vegetarian vitamin D supplement.

 

For those who are interested in decreasing their

intake of dairy foods, there are many substitutes

available in addition to the soy cheese products

previously listed. At your health food store, and even

some progressive supermarkets, you can find soy milk,

dairy-free ice creams, fruit sherberts, creamy tofu

salad dressings, and soy yogurt, to name a few. In

addition, there is an endless possibility of foods you

can make at home. These might include nut milks,

dairyless whipped cream, fruit shakes, tofu

cheesecakes,and even homemade tofu ice cream! With a

little bit of imagination and a good vegan

cookbook,you can come up with a substitute for almost

any dairy food. The New Farm Vegetarian Cookbook has

an excellent recipe for nutritional yeast cheese and

also a vegan cream cheese. Tofu Cookery by Louise

Hagler contains many recipes for dairy substitutes.

(See resource page to order.)

 

For those who avoid cheese and other dairy products

for ethical reasons, their opposition may stem from

the connection between the dairy and veal industries,

and the treatment of dairy cows on modern `factory

farms.' They feel that these animals are viewed as

`machines' and manipulated to produce as much as

possible. Other people do not consider it `natural'

for us to be consuming cow's milk, since they feel it

is not designed for humans, and no other species

consume milk past infancy. From an environmental

standpoint, the dairy industry is another industry

that many people feel is contributing to water

pollution, deforestation,topsoil depletion, and other

negative impacts on the earth. Since all these issues

are very complex and may require more thorough

research, they will be examined in a future issue of

the Vegetarian Journal.

 

LET THEM KNOW IT MATTERS

 

The letter from Kraft demonstrates the importance of

making our dollars talk. Since the consumption of

calves for veal has not kept pace with the demand for

rennet, alternatives are being developed, as is being

demonstrated with the increased use of microbial

enzymes. If you are opposed to the use of rennet in

cheese, loath companies know! They do listen, and if

enough people bring it to their attention, changes

will be made. In addition, it is important to thank

those companies that have gone to extensive efforts to

produce healthier, more environmentally sound

products. These companies need our support, so let's

let them know it matters! DAIRY-FREE RECIPES

 

NUTRITIONAL YEAST " CHEESE " from The New Farm Vegetarian

Cookbook

 

1/2 cup nutritional yeast flakes*1/2 cup flour 1/2 tsp

salt 1/2 tsp garlic powder 2 cups water 1/4 cup

margarine 1 tsp wet mustard

 

Mix dry ingredients in saucepan. Whisk in water.Cook

over medium heat, whisking, until it thickens and

bubbles. Cook 30 seconds, then remove from heat,whip

in margarine and mustard. It will thicken as it cools,

but will thin when heated, or when water is

added.Makes 3 cups.

 

Note: If you'd like to lower the fat content of this

recipe,use a tablespoon of margarine. This works just

as well. It can also be prepared without using any

margarine at all.

 

Variation: For a richer stretchier sauce that's good

on pizza,substitute for the flour: 1/4 cup cornstarch

and 2 Tbsp Flour. Instead of margarine, whip in 1/2

cup of oil after it cooks, and add as much as 1 cup of

water at the end, or as needed to make a thick, smooth

sauce that pours easily. Pour it on pizza and for the

last few minutes of baking, put pizza under broiler

for a few minutes to form a stretchy, golden brown

speckled

skin._____

_________*Nutritional Yeast comes in both flakes and

powdered form. Theinformation and recipes included

here pertain to nutritional yeast flakes. They have a

yellow or gold color, and make a tasty topping for

vegetables, salads and popcorn, and can be used to

make many delicious gravies, casseroles and

sauces.Nutritional yeast flakes can be found in many

health food stores or ordered through the mail. They

are available through the Mail Order Catalog, PO Box

180, Summertown, TN 38483, 800-695-2241; or Walnut

Acres, Penns Creek, PA 17862, 800-433-3998.

 

Nutritional yeast is often cited as containing vitamin

B12, although there is some controversy as to how much

of it the body can use. We do know that at least one

type, Red Star T6635,has been tested and is shown to

be a reliable source of active vitamin B12. The

nutritional yeast flakes available from both The Mail

Order Catalog and Walnut Acres are the Red Star T6635

type.Apparently, the powdered form from Walnut Acres

is Red Star NBC 600 which is not a good source of

vitamin

B12.______

__________

 

MACARONI AND " CHEESE " CASSEROLE from The New Farm

Vegetarian Cookbook

 

Cook 3-1/2 cups elbow macaroni. In a saucepan,melt 1/2

cup margarine over low heat. Beat in 1/2 cup flour

with a wire whisk and continue to beat over a medium

flame until the mixture(called a roux) is smooth and

bubbly. Whip in 3-1/2 cups boiling water, 1-1/2 tsp.

salt, 2 Tbsp.soy sauce, 1-1/2 tsp. garlic powder, and

a pinch of turmeric, beating well. The sauce should

cook until it thickens and bubbles. Then whip in 1/4

cup oil and 1 cup nutritional yeast flakes.

 

Mix part of the sauce with the noodles and put in

casserole dish, and pour a generous amount of sauce on

top. Sprinkle top with paprika, and bake for 15

minutes in a 350 degree oven. Put in broiler for a few

minutes until " cheese " sauce gets stretchy and crisp.

Serves 5.

 

TOTAL CALORIES PER SERVING: 585 % OF CALORIES FROM

FAT: 46%

 

MAPLE CHEESECAKE from Tofu Cookery by Louise Hagler

 

Have your favorite 8-inch pie shell ready.Preheat oven

to 350 degrees Fahrenheit.Blend in a food processor or

blender until smooth and creamy:

 

1-1/2 lbs. tofu 3 Tablespoons oil 1-1/3 cups maple

syrup Pinch of salt

 

Pour this mixture into an unbaked pie shell. Bake for

1 hour until set. Serve cold. Serves 6.

 

TOTAL CALORIES PER SERVING: 445 % OF CALORIES FROM

FAT: 42%

 

PROOF YOU CAN MAKE A DIFFERENCE As we go to press,

Mary Bolgert from Amberwave Foods called with some

information about the cheese used on their Graindance

Pizza. This was in response to a letter we had written

asking whether or not the cheese on their pizza

contained rennet. She consulted the three cheese

companies they use, and found that one of them does

use rennet. After finding this out,she said they are

switching companies! So, soon this pizza will be

rennet-free! They also carry a soy cheese pizza called

Soydance. They make their own cheese for this, which

is vegetarian but contains casein. At present their

soy cheese is used only for their pizza, but they plan

on marketing it individually in the near future. They

are also working to develop a vegan cheese.

 

This article originally appeared in the

_Vegetarian_Journal_, published by:

 

The Vegetarian Resource Group P.O. Box 1463 Baltimore,

MD 21203 (410) 366-VEGE

 

WHAT IS THE VEGETARIAN RESOURCE GROUP?Our health

professionals, activists, and educators work with

businesses and individuals to bring about healthy

changes in your school, workplace, and community.

Registered dietitians and physicians aid in the

development of nutrition-related publications and

answer member and media questions about vegetarian

diets. The Vegetarian Resource Group is a non-profit

organization. Financial support comes primarily from

memberships,contributions, and book sales.

 

The contents of this article, as with all The

Vegetarian Resource Group publications, is not

intended to provide personal medical advice. Medical

advice should be obtained from a qualified health

professional.

 

For questions or comments on this article, please

contact Bobbi Pasternak at bobbi. This

article may be reproduced for non-commercial use

intact or with credit given to The VegetarianResource

Group.

 

 

 

=====

 

Where is this beauty?

 

I search and search and then find,

 

We are the lotus.

 

 

 

Om Mani Padme Hum

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.

[Guest guest]

Again, this is interesting info, which does not address the underlying

issue. Not a single clickable link, not even for the source of your

article, which obviously came from somewhere.

 

The second paragraph continues the misinformation re: " rennet " I've refuted

from Utah State.

 

What's " seppukku? "

 

DaveO

 

 

 

 

Mr.Graves [sleepingtao]

 

Whats in Your Cheese?

 

WHAT'S IN YOUR CHEESE? By Sally Clinton

 

We've recently received a lot of requests from members

who are interested in finding out which cheeses are

vegetarian. Others have asked for information about

dairy products in general. As a result, we've compiled

the following information about cheese companies that

-----clipped-----

[Guest guest]

ah, the link makes it valid.. i obvously spent the

last few minutes typing that all up:D

 

i swear i produced links for the other two as well:D

 

http://www.natural-connection.com/resource/tnc_reference_library/cheese.html

 

i dunno if that will even work...

 

you gotta drop the misinformation thing, this isnt WW2

or Vietnam, dude. Read the whole article and you'll

see it's not misinformation at all; the company

correlates it directly.

 

k

--- daveo <daveo wrote:

> Again, this is interesting info, which does not

> address the underlying

> issue. Not a single clickable link, not even for

> the source of your

> article, which obviously came from somewhere.

>

> The second paragraph continues the misinformation

> re: " rennet " I've refuted

> from Utah State.

>

> What's " seppukku? "

>

> DaveO

>

>

>

>

> Mr.Graves [sleepingtao]

>

> Whats in Your Cheese?

>

> WHAT'S IN YOUR CHEESE? By Sally Clinton

>

> We've recently received a lot of requests from

> members

> who are interested in finding out which cheeses are

> vegetarian. Others have asked for information about

> dairy products in general. As a result, we've

> compiled

> the following information about cheese companies

> that

> -----clipped-----

>

>

>

 

 

=====

 

Where is this beauty?

 

I search and search and then find,

 

We are the lotus.

 

 

 

Om Mani Padme Hum

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.

[Guest guest]

Thanks for the link. I just went to their home page and submitted a

question, " What's the difference between rennin and rennet? " It'll be

interesting to get a response from their " experts " over the next couple of

days.

 

The clinton article had many good points to offer. I don't dispute any of

them. My single point of contention is the continued " loose " use of the

word " rennet. "

 

DaveO

 

 

 

 

 

Mr.Graves [sleepingtao]

 

ah, the link makes it valid.. i obvously spent the

last few minutes typing that all up:D

 

i swear i produced links for the other two as well:D

 

http://www.natural-connection.com/resource/tnc_reference_library/cheese.html

 

i dunno if that will even work...

 

you gotta drop the misinformation thing, this isnt WW2

or Vietnam, dude. Read the whole article and you'll

see it's not misinformation at all; the company

correlates it directly.

 

k

[Guest guest]

Thats exactly where I agree with you; the whole

problem is lax standards on labelling- if we had those

standards this whole argument would be moot, because

we would know....

 

K

--- daveo <daveo wrote:

>

> Thanks for the link. I just went to their home page

> and submitted a

> question, " What's the difference between rennin and

> rennet? " It'll be

> interesting to get a response from their " experts "

> over the next couple of

> days.

>

> The clinton article had many good points to offer.

> I don't dispute any of

> them. My single point of contention is the

> continued " loose " use of the

> word " rennet. "

>

> DaveO

>

>

>

>

>

> Mr.Graves [sleepingtao]

>

> ah, the link makes it valid.. i obvously spent the

> last few minutes typing that all up:D

>

> i swear i produced links for the other two as well:D

>

>

http://www.natural-connection.com/resource/tnc_reference_library/cheese.html

>

> i dunno if that will even work...

>

> you gotta drop the misinformation thing, this isnt

> WW2

> or Vietnam, dude. Read the whole article and you'll

> see it's not misinformation at all; the company

> correlates it directly.

>

> k

>

>

>

>

>

 

 

=====

 

Where is this beauty?

 

I search and search and then find,

 

We are the lotus.

 

 

 

Om Mani Padme Hum

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

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[Guest guest]

Thanks for the info. and listing of cheese brands divided by category.

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

" If, at first, you don't succeed, destroy all evidence that you tried. "

 

" The last four letters in " American " spell out " I Can " . "

 

" Everything's ok in the end, if it's not ok, it's not the end. "

 

 

 

 

 

----Original Message Follows----

" Mr.Graves " <sleepingtao

 

 

If that's misinformation, I shall commit

seppukku

Wed, 5 Feb 2003 10:49:30 -0800 (PST)

 

Whats in Your Cheese?

 

WHAT'S IN YOUR CHEESE? By Sally Clinton

 

We've recently received a lot of requests from members

who are interested in finding out which cheeses are

vegetarian. Others have asked for information about

dairy products in general. As a result, we've compiled

the following information about cheese companies that

do carry vegetarian cheese, and a brief explanation of

some of the reasons many vegetarians choose not to

consume cheese or other dairy products.

 

WHY WOULDN'T CHEESE BE VEGETARIAN?!?

 

A crucial ingredient in the production of most

commercial cheeses is an enzyme that comes from the

lining of the stomach of calves,called rennet.

Sometimes an enzyme from pigs is also used. Obviously,

this is of concern to vegetarians, since these are

products obtained from slaughtered animals. According

to the American Heritage Dictionary, `rennet' is

actually the lining of the fourth stomach of calves

and other young ruminants, but this term is also used

to refer to the enzyme that is extracted from the

stomach lining for use in making cheese. `Rennin' is

another word for this enzyme, although it is less

commonly used. These enzymes are important because

they are the ingredients that cause milk to coagulate

and eventually become cheese. Following is a very

informative letter we received from the Consumer

Service Department of Kraft General Foods, Inc., which

clearly describes the role animal enzymes play in the

production of cheese. We are grateful to Ellen

Schwarzbach of Kraft for taking the time to give us

such a thorough explanation.

 

" Thank you very much for asking if Kraft cheese

products contain any animal derivatives. Our comments

here apply only to products produced in the United

States. Many cheese products produced in the United

States do contain a coagulating enzyme derived from

either beef or swine. The process of changing fluid

milk into cheese consists of coagulating the milk by

one of two commonly used methods, each resulting in

cheese having distinct characteristics.

 

The most common method of coagulating milk is by the

use of an enzyme preparation, rennet, which

traditionally was made from the stomachs of veal

calves. Since the consumption of calves for veal has

not kept pace with the demand for rennet in the

preparation of cheese, a distinct shortage of this

enzyme has developed. Consequently, a few years ago it

became a common practice to mix the rennet extract

from calves' stomachs with a pepsin enzyme derived

primarily from the stomachs of swine. These enzymes

convert the fluid milk into a semi-solid mass as one

of the steps in the manufacture of cheese. This

mixture of calf rennet and pepsin extract is quite

commonly and widely used within the United States.

 

A more recent development in this area has been the

use of enzymes derived from the growth of pure

cultures of certain molds. These are termed microbial

rennets. They are commonly used for the production of

certain types of cheese and contain no animal

products. Kraft Domestic Swiss Cheese (any Kraft Swiss

not labeled " Imported " from a foreign country) is made

with microbial rennet. Apart from Kraft Domestic Swiss

Cheese,it is almost impossible for us to assure you

that any hard cheese product which you might purchase

from Kraft or any other American source is absolutely

free of animal-derived enzymes.

 

The other method of coagulating milk is the result of

the growth of pure cultures of bacteria in the milk

and the development of lactic acid. These cheeses have

distinctly different characteristics from those

produced using the coagulating enzymes. Our cream

cheese products under the PHILADELPHIA BRAND name

(brick, whipped and soft varieties) and Kraft

Neufchatel Cheese fall into this category. Kraft does

not use coagulating enzymes in cheese of this type,

but we cannot be sure what other manufacturers may

use. Our process cheese and process cheese products

are made by grinding and blending. With the aid of

heat, cheese is made by either one of the two methods

of coagulating mentioned above. Therefore, it is

impossible for us to assure you that a given

American-made process cheese product is free of

animal-derived enzymes including pepsin and/or

rennet. "

 

As this letter states, enzymes are now available which

are not animal derived called `microbial enzymes.'

Information obtained from Walnut Acres Company states

that microbial enzymes are `a cultured strain of

bacteria that digests protein.' It is neither animal

nor vegetable but in a class by itself. Microbial

enzymes are the same as those often referred to as

`vegetable enzymes' or`vegetable rennet.' These terms

were originally used to clarify that the enzymes were

not of animal origin. Technically there is no such

thing as `vegetable rennet' since rennet, by

definition,comes from animals, and so `vegetable

rennet' is a contradication in terms. We sent 111

letters to cheese companies around the country asking

whether or not their cheese products contain animal

enzymes or any other products of slaughter. Both

commercial and alternative cheese companies were

questioned. We received 28 responses, and additional

information was obtained from a few other companies

through phone calls. In general, the majority of

answers that we received were from the smaller

alternative and gourmet cheese companies. We contacted

every national cheese company for whom we had an

address; however, undoubtedly some were missed. Please

let us know if you are aware of any other sources of

vegetarian cheese that are not listed here. Our

apologies to those companies who do have vegetarian

cheese that we missed.

 

READ THE LABEL

 

Due to the widespread use of rennet and other animal

enzymes in the production of cheese, we can only

assume that for the companies that did not respond,

these substances are probably used. This is especially

likely to be true for the large commercial cheese

companies. Most cheese products should list the

ingredients on the label. Some companies will

specifically list `rennet' or `rennin' while others

might just say `enzymes.' Other terms to look out for

include `chymosin' and `rennase.' For those that list

`enzymes,'these are most likely animal enzymes. Even

some cottage cheese and sour cream products contain

rennet. If a company is using microbial enzymes, it

will probably state specifically `vegetable enzymes'

or `vegetable rennet.' Here is a summary of the

responses we received, beginning with those cheeses

that are vegetarian. These products are listed in

alphabetical order by their brand name first, if

applicable, then by company.

 

VEGETARIAN CHEESES

 

Bresse Bleu Montrachet. Bresse Bleu Inc., N. 2002 Hwy

26,Watertown, WI 53094, (414) 261-3036. The Montrachet

varieties are their only products which are

vegetarian.

 

Cabot Monterey Jack and Vitalait Cheese. Cabot

Creamery,PO Box 128, Cabot, VT 05647, (802) 563-2231.

These products use microbial systems. Their cheddar

uses rennet.

 

Coach Farm Goat's Milk Cheeses. The Coach Farm, RR1

Box 445, Pine Plains, NY 12567, (518) 398-5325. All of

their cheese products are vegetarian, without

preservatives.

 

Falbo Cheese. Falbo Cheese, 1931 N. 15th Ave., Melrose

Park, IL 60160, 800-982-0753. They carry a wide

variety of Italian cheeses, all of which use only

microbial systems and are therefore vegetarian.

Available in grocery stores.

 

Fleur de Lait Neufchatel Cheese with Garden

Vegetables, and Neufchatel Cheese with Herb and Spice.

Fleur de Lait Foods,Ltd., 254 Custer Ave., New

Holland, PA 17557. We have determined these two

varieties of Fleur de Lait cheeses to be vegetarian

from reading their labels.

 

Kraft Domestic Swiss and Kraft Neufchatel Cheese.

Kraft General Foods, Kraft Court, Glenview, IL 60025.

These are their only two products that are vegetarian.

 

Lifetime Natural and Lifetime Fat Free Cheeses.

Lifeline Food Co., Inc., 426 Orange St., Seaside, CA

93955, (408) 899-5040. All their products use only

microbial enzymes.

 

Morningland Dairy Organic Raw Milk Natural

Cheeses.Morningland Dairy, Rt. 1, Box 188B, Mountain

View, MO 65548,(417) 469-3817. All of their 13

varieties of cheeses are vegetarian, organic and

contain no artificial colors. Mail order.

 

Mozzarella Company Caciotas, Montasio and Pecorino.

Mozzarella Company, 2944 Elm St, Dallas, TX 75226,

(214) 741-4072. These are their varieties which

contain no animal rennet. Cow's milk and goat's milk

cheeses available.

 

Organic Valley Farms Organic Cheeses. Organic Valley,

Main St.,PO Box 159, La Farge, WI 54639, (608)

625-2602. Organic Valley offers both raw milk and

regular cheeses, all of which are vegetarian and

organic.

 

Philadelphia Brand Cream Cheese. Kraft General Foods,

Kraft Court,Glenview, IL 60025.

 

Pollio Mozzarella and Pollio Ricotta Cheese. Pollio

Dairy Products Corporation, 120 Mineola Blvd.,Mineola,

NY 11501, (516) 741-8000. These are probably available

in regular grocery stores.

 

Shalom Farms Organic Cheese. Shalom Farms,RD 1, Box

1628A, Bethel, PA 19507, (717)933-4880. All their

cheeses are vegetarian. Raw milk and regular cheese.

 

Tillamook Cheese (except for the regular Cheddar

Cheeses).Tillamook County Creamery, PO Box 313,

Tillamook, OR 97141.They have 4 vegetarian varieties:

Monterey Jack, Colby,Kosher and Low Sodium Cheddar.

 

Walnut Acres Cheeses (except for Baby Swiss). Walnut

Acres,Walnut Acres Rd, Penns Creek, PA 17862,

800-433-3998 to place an order, 800-344-9025 for a

catalog. Walnut Acres is an organic farm which has a

wide variety of both cow's milk and goat's milk

cheeses available by mail order. The Baby Swiss

variety is being discontinued.

 

SOY CHEESE/CHEESE ALTERNATIVES

 

All soy cheeses are vegetarian. Some do contain

calciumcasienate or " casein " , which is a milk

derivative. It is a protein which is the ingredient

that enables soy cheese to melt like regular cheese. A

few pure vegetarian (vegan) cheeses do exist, but are

less similar to regular cheese in texture, and they do

not melt quite the same. The vegan cheeses are also

listedbelow and are marked with an asterisk (*).

 

*Better Than Cream Cheese. Tofutti Brands, Inc., 5-

Jackson Dr., Cranford, NJ 07016, (201) 272-2400.

Vegan.

 

*Mrs. Margareten's Parvemage. Margareten Enterprises,

2900 Review Ave, Long Island City, NY 11101. They

carry one of the few lines of vegan soy cheese.

Various flavors are available including cream cheese

and sour cream.

 

NuTofu. Cemac Foods Corp, 1821 E. Sedgley Ave,

Philadelphia,PA 19124, 800-724-0179. NuTofu sliced soy

cheeses, alternative cheese spreads, cream cheese and

dips.

 

Soy A Melt. White Wave Soyfoods Inc., 6123 Arapahoe

Rd, Boulder,CO 80303, (303) 443-3470. They offer a

wide variety of soy cheeses made with organic tofu.

 

Soya Kaas. American Natural Snacks, PO box 1067, St.

Augustine,FL 32085, (904) 825-2057. These soy cheeses

are available in a variety of flavors.

 

Soyco. Soyco Foods, PO Box 5204, New Castle, PA

16105,800-441-9419, (412) 656-1102. Mail order is

available through Joanne's Selections, 800-874-7952.

This is a line of soy cheese that comes in various

flavors and includes parmesan,sour cream and cream

cheeses.

 

*Soymage. Soyco Foods, PO Box 5204, New Castle, PA

16105,800-441-9419, (412) 656-1102. Mail order is

available through Joanne's Selections, 800-874-7952.

Soymage vegan cheese substitute in various flavors and

vegan sour cream.

 

Tofu-Rella. Sharon's Finest, P.O. Box 5020,Santa Rosa,

CA 95402, (707) 576-7050. Cheddar, Monterey Jack,

Jalapeno Jack,Mozzarella, and Garlic-Herb soy cheeses.

 

CHEESES CONTAINING RENNET

 

Blue Castello, Blue Note. Tholstrup Cheese USAInc., 1

Mountain Blvd., P.O. Box 4194, Warren,NJ 07059-0194,

(201) 756-6320. These varieties contain rennet.

 

Bresse-Bleu Brie and Bresse-Bleu Bleu Cheeses. These

contain rennet. Address listed above.

 

Cabot Cheddar Cheese. Cabot Creamery,previously

listed. Only the cheddar cheese uses rennet. The

Monterey Jack and Vitalait use microbial enzymes.

 

Dorman-Roth Foods. Dorman-Roth Foods, 14 Empire Blvd.,

Moonachie, NJ 07074, (201)440-3600. From their letter,

" We are unable to state with certainty that any

particular cheese does not contain animal enzymes. "

 

Fleur de Lait. We did not receive a response from

Fleur de Lait, but from reading labels determined that

the two cheeses mentioned above are vegetarian. We are

assuming that the rest of their products contain

animal enzymes.

 

Kraft Cheese Products. Most Kraft cheeses may contain

rennet. Exceptions and address listed under vegetarian

cheese section.

 

Land O'Lakes Cheeses. Land O'Lakes Inc., P.O.Box 116,

Minneapolis, MN 55440, (800)328-4155. `We can not

guarantee that any of our cheeses do not contain

rennet.'

 

Maytag Blue Cheese. Maytag Dairy Farms, Box 806,

Newtown, IA 50208, (800) 247-2458,(515) 792-1133. All

of the Maytag cheeses contain rennet.

 

Mozzarella Company. Most of their products contain

rennet. Those which don't are listed under the

vegetarian cheese section. Address previously listed.

 

Pollio Cheese Products. Except for those mentioned

above, their products contain animal enzymes.

 

Saga Soft Ripened Cheeses. Tholstrup Cheese USA Inc.,

1 Mountain Blvd., P.O. Box 4194,Warren, NJ 07060-0194,

(201) 756-6320. All of the Saga varieties contain

rennet.

 

Tolko Specialty Cheeses. Tholstrup Cheese, 1Mtn.

Blvd., Box 4194, Warren, NJ 07060-0194,(201) 756-6320.

Imported cheeses fromDenmark, all of which contain

rennet.

 

Tillamook Cheddar Cheeses (Medium, Sharp,Extra Sharp).

These contain rennet. Address previously listed.

 

WHAT ABOUT KOSHER CHEESE?

 

Cheese that is certified kosher, may or may not be

vegetarian. Your best bet is to read the labels. As

stated in the February 1991 issue of Kashrus Magazine,

" If the source of rennet is a kosher species of

animal, ritually slaughtered under rabbinical

supervision, it may be used to turn milk into cheese. "

Gili Kosher Cheeses are vegetarian.

 

DO IT YOURSELF CHEESE

 

For those adventurous folks who would like to make

their own cheese, supplies can be obtained from the

New England Cheesemaking Supply Co. They do have both

`liquid vegetable rennet' and`vegetable rennet

tablets'. Contact the New England Cheesemaking Supply

Co., 85 Main St.,Ashfield, MA 01330, (413) 628-3808.

 

ALTERNATIVE SOURCES OF CALCIUM AND VITAMIN D

 

Since cheese is so widely used in our society and

found in or on everything from pizza, chili, and

casseroles, to salads, sandwiches, and quiche,many

people rarely give eating cheese a second thought.

However, there are people who avoid dairy products for

health, ethical, and environmental reasons. Cheese and

other dairy products have long been promoted as the

source of dietary calcium for Americans and also as

our primary source of vitamin D, but nutritionally we

do not need to consume these products. Calcium can be

obtained from leafy green vegetables such as spinach,

collards, kale and broccoli, blackstrap molasses,

soybeans, sesame seeds, and tofu processed with

calcium sulfate. Vitamin D is not naturally found in

milk, but is added to increase its nutritional value.

It is only found naturally in egg yolk and fish oil.

Our bodies are able to synthesize vitamin D through

exposure to sunshine. At least 10-15 minutes of summer

sun on hands and face 2-3 times a week is recommended

for adults so that vitamin D production can occur.

Infants should receive at least two hours of sunshine

a week on face and hands throughout the year. Nature

takes care of both our mental and physical health

through requiring us to spend time outdoors and enjoy

fresh air and sunshine. If you cannot spend adequate

time outdoors and are following a vegan diet, you

might want to take a vegetarian vitamin D supplement.

 

For those who are interested in decreasing their

intake of dairy foods, there are many substitutes

available in addition to the soy cheese products

previously listed. At your health food store, and even

some progressive supermarkets, you can find soy milk,

dairy-free ice creams, fruit sherberts, creamy tofu

salad dressings, and soy yogurt, to name a few. In

addition, there is an endless possibility of foods you

can make at home. These might include nut milks,

dairyless whipped cream, fruit shakes, tofu

cheesecakes,and even homemade tofu ice cream! With a

little bit of imagination and a good vegan

cookbook,you can come up with a substitute for almost

any dairy food. The New Farm Vegetarian Cookbook has

an excellent recipe for nutritional yeast cheese and

also a vegan cream cheese. Tofu Cookery by Louise

Hagler contains many recipes for dairy substitutes.

(See resource page to order.)

 

For those who avoid cheese and other dairy products

for ethical reasons, their opposition may stem from

the connection between the dairy and veal industries,

and the treatment of dairy cows on modern `factory

farms.' They feel that these animals are viewed as

`machines' and manipulated to produce as much as

possible. Other people do not consider it `natural'

for us to be consuming cow's milk, since they feel it

is not designed for humans, and no other species

consume milk past infancy. From an environmental

standpoint, the dairy industry is another industry

that many people feel is contributing to water

pollution, deforestation,topsoil depletion, and other

negative impacts on the earth. Since all these issues

are very complex and may require more thorough

research, they will be examined in a future issue of

the Vegetarian Journal.

 

LET THEM KNOW IT MATTERS

 

The letter from Kraft demonstrates the importance of

making our dollars talk. Since the consumption of

calves for veal has not kept pace with the demand for

rennet, alternatives are being developed, as is being

demonstrated with the increased use of microbial

enzymes. If you are opposed to the use of rennet in

cheese, loath companies know! They do listen, and if

enough people bring it to their attention, changes

will be made. In addition, it is important to thank

those companies that have gone to extensive efforts to

produce healthier, more environmentally sound

products. These companies need our support, so let's

let them know it matters! DAIRY-FREE RECIPES

 

NUTRITIONAL YEAST " CHEESE " from The New Farm Vegetarian

Cookbook

 

1/2 cup nutritional yeast flakes*1/2 cup flour 1/2 tsp

salt 1/2 tsp garlic powder 2 cups water 1/4 cup

margarine 1 tsp wet mustard

 

Mix dry ingredients in saucepan. Whisk in water.Cook

over medium heat, whisking, until it thickens and

bubbles. Cook 30 seconds, then remove from heat,whip

in margarine and mustard. It will thicken as it cools,

but will thin when heated, or when water is

added.Makes 3 cups.

 

Note: If you'd like to lower the fat content of this

recipe,use a tablespoon of margarine. This works just

as well. It can also be prepared without using any

margarine at all.

 

Variation: For a richer stretchier sauce that's good

on pizza,substitute for the flour: 1/4 cup cornstarch

and 2 Tbsp Flour. Instead of margarine, whip in 1/2

cup of oil after it cooks, and add as much as 1 cup of

water at the end, or as needed to make a thick, smooth

sauce that pours easily. Pour it on pizza and for the

last few minutes of baking, put pizza under broiler

for a few minutes to form a stretchy, golden brown

speckled

skin._____

_________*Nutritional Yeast comes in both flakes and

powdered form. Theinformation and recipes included

here pertain to nutritional yeast flakes. They have a

yellow or gold color, and make a tasty topping for

vegetables, salads and popcorn, and can be used to

make many delicious gravies, casseroles and

sauces.Nutritional yeast flakes can be found in many

health food stores or ordered through the mail. They

are available through the Mail Order Catalog, PO Box

180, Summertown, TN 38483, 800-695-2241; or Walnut

Acres, Penns Creek, PA 17862, 800-433-3998.

 

Nutritional yeast is often cited as containing vitamin

B12, although there is some controversy as to how much

of it the body can use. We do know that at least one

type, Red Star T6635,has been tested and is shown to

be a reliable source of active vitamin B12. The

nutritional yeast flakes available from both The Mail

Order Catalog and Walnut Acres are the Red Star T6635

type.Apparently, the powdered form from Walnut Acres

is Red Star NBC 600 which is not a good source of

vitamin

B12.______

__________

 

MACARONI AND " CHEESE " CASSEROLE from The New Farm

Vegetarian Cookbook

 

Cook 3-1/2 cups elbow macaroni. In a saucepan,melt 1/2

cup margarine over low heat. Beat in 1/2 cup flour

with a wire whisk and continue to beat over a medium

flame until the mixture(called a roux) is smooth and

bubbly. Whip in 3-1/2 cups boiling water, 1-1/2 tsp.

salt, 2 Tbsp.soy sauce, 1-1/2 tsp. garlic powder, and

a pinch of turmeric, beating well. The sauce should

cook until it thickens and bubbles. Then whip in 1/4

cup oil and 1 cup nutritional yeast flakes.

 

Mix part of the sauce with the noodles and put in

casserole dish, and pour a generous amount of sauce on

top. Sprinkle top with paprika, and bake for 15

minutes in a 350 degree oven. Put in broiler for a few

minutes until " cheese " sauce gets stretchy and crisp.

Serves 5.

 

TOTAL CALORIES PER SERVING: 585 % OF CALORIES FROM

FAT: 46%

 

MAPLE CHEESECAKE from Tofu Cookery by Louise Hagler

 

Have your favorite 8-inch pie shell ready.Preheat oven

to 350 degrees Fahrenheit.Blend in a food processor or

blender until smooth and creamy:

 

1-1/2 lbs. tofu 3 Tablespoons oil 1-1/3 cups maple

syrup Pinch of salt

 

Pour this mixture into an unbaked pie shell. Bake for

1 hour until set. Serve cold. Serves 6.

 

TOTAL CALORIES PER SERVING: 445 % OF CALORIES FROM

FAT: 42%

 

PROOF YOU CAN MAKE A DIFFERENCE As we go to press,

Mary Bolgert from Amberwave Foods called with some

information about the cheese used on their Graindance

Pizza. This was in response to a letter we had written

asking whether or not the cheese on their pizza

contained rennet. She consulted the three cheese

companies they use, and found that one of them does

use rennet. After finding this out,she said they are

switching companies! So, soon this pizza will be

rennet-free! They also carry a soy cheese pizza called

Soydance. They make their own cheese for this, which

is vegetarian but contains casein. At present their

soy cheese is used only for their pizza, but they plan

on marketing it individually in the near future. They

are also working to develop a vegan cheese.

 

This article originally appeared in the

_Vegetarian_Journal_, published by:

 

The Vegetarian Resource Group P.O. Box 1463 Baltimore,

MD 21203 (410) 366-VEGE

 

WHAT IS THE VEGETARIAN RESOURCE GROUP?Our health

professionals, activists, and educators work with

businesses and individuals to bring about healthy

changes in your school, workplace, and community.

Registered dietitians and physicians aid in the

development of nutrition-related publications and

answer member and media questions about vegetarian

diets. The Vegetarian Resource Group is a non-profit

organization. Financial support comes primarily from

memberships,contributions, and book sales.

 

The contents of this article, as with all The

Vegetarian Resource Group publications, is not

intended to provide personal medical advice. Medical

advice should be obtained from a qualified health

professional.

 

For questions or comments on this article, please

contact Bobbi Pasternak at bobbi. This

article may be reproduced for non-commercial use

intact or with credit given to The VegetarianResource

Group.

 

 

 

=====

 

Where is this beauty?

 

I search and search and then find,

 

We are the lotus.

 

 

 

Om Mani Padme Hum

 

 

 

 

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