rennet

[Guest guest]

" Ian W Rudge "

>Actually, it would be useful to know what proportion of cheese >is still made

with rennet - one site hinted that most UK cheese >is now made with

alternatives, but I can't confirm that.

 

Just thought i'd step in here. Most cheese in the UK is vegetarian (being made

without rennet and using an alternative instead). The cheeses all say on the

packet suitablle for vegetarians or have a green V sign. There are few that are

not suitable so i always checked and was able to get rennetless cheese. Usually

some brands are veggie and some are not. to put anyone's mind at rest it tastes

*no different at all* to cheese made with rennet. Overhere rennetless cheese

can be found in all supermarkets. Makes you wonder why any of the companies

still use it!

 

The only thing that is hard to get hold of is parmesan as its such a hard

cheese. But i get something called parmezano which comes in a shaker like

powdered parmesan and tastes very similar. I have it on my bolognaise! Its

vegan too, which is handy as i'm vegan now!

 

Laura x

 

 

 

 

 

 

Plus - For a better Internet experience

 

 

 

[Guest guest]

Oh, wow! I don't think that is the case here in the US. I believe it

is the exact opposite [most being made with rennet].

:~(

Even if that changed here soon, I still don't think I would go back to

eating it......because of the dairy and all the 'concentrated'

hormones! and really, the flavor! I have gotten " un " used to it, lol, I

guess! I used to love it....but when I had some, after a long time

without it, I found it rather repulsive [cheddar]. It was really sour

tasting, like something that had gone bad [and no, it wasn't bad, I

asked the person with me].

 

Vegan Vixen wrote:

Most cheese in the UK is vegetarian (being made

without rennet and using an alternative instead).

[Guest guest]

> eating it......because of the dairy and all the 'concentrated'

> hormones! and really, the flavor!

 

As far as concentrated hormones, that applies primarily to cheese

produced through " conventional " methods of using RBGH and other

hormones. If you choose organic cheese (or other labelled cheese)

then you should not get the concentrated hormones.

(I'm not trying to advocate the consumption of cheese here....I've

been trying to wean myself of the stuff for years! It's my last

dairy holdout. I really wish the government would stop promoting the

consumption of dairy products. I find it interesting that the

government would advocate the consumption of a product made expressly

for baby cows and no other animals or other species. Babies should

really drink the milk made for its species and only its species.

Even though I still consume it, I think our country should get off

it's dairy dependence.)

[Guest guest]

Thanks for all your help in explaining to me what " rennet " in cheese really is.

I've never heard of it before, but I've heard about casein (sp?), the milk

protein in cheese, being somewhat of an allergen in some people.

 

The shredded cheese I bought from Wild Oats on Monday night is made of brown

rice, not soy like I thought it was when I picked it up (it said soya or

soy-something up at the top and I was in a hurry to get home and make dinner so

I didn't read the labels carefully). It was very good, and the Vegan singles I

had bought there before were just okay, so I looked closer at the packaging, saw

that it was made from the rice, and saw casein in the ingredients.

 

When I ate cheese I bought organic/RbGH-free (HorizonOrganicFarms, I think), and

it was very good, but I don't know if it had rennet in it or not. I'll be going

back there to check it out. So Wild Oats carries vegetable " rennet " ? I'll look

for it. Thank yous to...

" Sheryl " <ssarndt (very helpful, thanks)

" Ian W Rudge " <ianr

gsmattingly

TempestuousTrollop <tempestuoustrollop

Alison Parker <ana_spryte

 

--\

-----

Q: So, what is " rennet " ?

A: Yuk!!

Check here: www.vrg.org/nutshell/cheese.htm

 

-

From...

Message: 24

Fri, 6 Jun 2003 10:13:30 -0700 (PDT)

TempestuousTrollop <tempestuoustrollop

Re: Re: new member here

 

> " Confusing the issue for me is whether a vegetarian who eats cheese

made with rennet is really a vegetarian. I feel quite guilty about this all

the time -- when I'm in the grocery store I no longer check the list of

ingredients in cheese ravioli or frozen veggie lasagna because I just

don't want to know. I feel that to be so strict about the rennet thing

would severely impact my eating and sanity which is already

questionably enough. "

 

---------

From...

Message: 15

Fri, 06 Jun 2003 18:46:26 +0000

gsmattingly

Re: new member here

 

> " Good question. I feel guilty about this too. I will check for

rennetless cheeses in the store but that's usually easier at

Whole Foods, which is about the only place I'll buy cheese or

items with cheese. "

 

--\

-

" Sheryl " <ssarndt

From...

Message: 2

Sat, 07 Jun 2003 03:28:41 -0000

" Sheryl " <ssarndt

Re: new member here

 

> " As for rennet...if you do a bit of research, you can find the brands

that do not use animal rennet, but instead use vegetable rennet. If

I'm not mistaken, Wild Oats and Whole Foods use cheese made with

organic/non-RBGH milk and do not use animal rennet. I think most

cheese can be found in some form using alternative rennet, but

Parmesan cheese, however, is usually made with animal rennet. "

 

Message: 15

Wed, 11 Jun 2003 20:09:58 -0000

" Sheryl " <ssarndt

Re: Rennet?

 

What Is Rennet?

 

 

It is a type of enzyme used in cheese making that is taken from the

stomach lining of calves. Assume that most cheese is made with this

animal rennet, unless they specify otherwise. It can be substituted

for microbial enzymes taken from non-animal sources. I have found

many cheeses made with the microbial rennet, but usually parmesan

cheese is made from animal rennet. I don't think there is another

way to make it.

 

 

 

______________________

______________________

 

Message: 16

Wed, 11 Jun 2003 20:12:00 -0000

" Sheryl " <ssarndt

Re: Rennet?

 

What Is Rennet?.........the definition I took from www.vrg.org ....

 

 

 

> Cheese is often made with rennet or rennin, which is used to

coagulate the dairy product. According to the McGraw-Hill

Encyclopedia of Science and Technology, rennin, which is an enzyme

used in coagulating cheese, is obtained from milk-fed calves. " After

butchering, the fourth stomach...is removed and freed of its food

content. " After this the stomach goes through several steps

including being dry-salted, washed, scraped to remove surface fat,

stretched onto racks where moisture is removed, then finally ground

and mixed with a salt solution until the rennin is extracted. To

read more go to: www.vrg.org/nutshell/cheese.htm

 

--

Alison Parker <ana_spryte

 

Message: 20

Thu, 12 Jun 2003 01:10:31 -0700 (PDT)

Alison Parker <ana_spryte

Re: Re: Rennet?

 

Eww! What a disgusting practice. I knew about rennet, but not this much

detail. Now I'm not vegan, so I eat cheese, but now I really feel like hunting

for rennetless cheese. Luckily I have two natural markets plus a Whole Foods

near me, so I should be able to find some. I just hope they tatse okay.

Sometimes these " substitutions " end up tasting sort

of...well...gross!

 

Not sure if I ever introduced myself, so I'll do it now. My name is

Alison (or Ana-spryte, Arachnie, Alley Cat...), I'm (almost) 23 and I live

in Petaluma, CA. Hmm...guess that's enough!

 

~~blessed be~~

 

Alison, the ana-spryte

 

--

 

 

" Ian W Rudge " <ianr

 

Message: 22

Thu, 12 Jun 2003 09:58:42 +0100

" Ian W Rudge " <ianr

Re: Re: Rennet?

 

> What Is Rennet?.........the definition I took from www.vrg.org ....

 

Actually, it would be useful to know what proportion of cheese is

still made with rennet - one site hinted that most UK cheese is now

made with alternatives, but I can't confirm that.

 

 

 

 

 

 

 

Free online calendar with sync to Outlook.

 

 

[Guest guest]

--- Pixx <lists wrote:

> I used to love it....but when I had some,

> after a long time

> without it, I found it rather repulsive [cheddar].

> It was really sour

> tasting, like something that had gone bad [and no,

> it wasn't bad, I

> asked the person with me].

 

I've had the same experience, and I haven't even been

dairy free for that long. I forgot to tell a waiter

to leave the cheese off my black bean burrito at a

Mexican restaurant a couple of weeks ago. When it

came, since the error was mine, I didn't want to make

a fuss, so I just ate it.

 

Big mistake! It was cheddar and jack, and it tasted

rotten and greasy. Blech! As a result, I always

request, " Please make sure there is no cheese on

anything. " You'd be surprised how many restaurants

put it on salads! Of course, I did the " No cheese "

thing last night at an Italian restaurant, and my

dinner salad appeared without the cheese, as promised,

but with an icky slice of pepperoni! Ewwww! Gross!

So now I'll make sure to say, " No cheese OR meat on

anything please. "

 

 

 

 

Calendar - Free online calendar with sync to Outlook.

http://calendar.

[Guest guest]

> The only thing that is hard to get hold of is parmesan as its such a hard

cheese. But i get something called parmezano which comes in a shaker like

powdered parmesan and tastes very similar. I have it on my bolognaise! Its

vegan too, which is handy as i'm vegan now!

>

> Laura x

 

Parmesan I can do without.

 

Mozzarella, now that's a different matter ;-))

[Guest guest]

Not sure which country you are in/from, but it's not restricted to one

or two :=( But the last time I mentioned on this list that the Dairy

Industry was shaping our lives and tastes I found out that some people

thought it wasn't the Dairy Industry at all - that they really *liked*

the taste of dairy. Which is exactly my point, of course. And yours, I

think ;=) Please understand, as an ovo-lacto vegetarian who simply

'avoids' eggs and dairy (go figure) I am certainly not advocating the

whole world giving up dairy. But I do wonder why we 'like' the taste of

something so foreign to our species - *unless* we have been

indoctrinated to do so.

 

Best,

Pat

> I really wish the government would stop promoting the

> consumption of dairy products. I find it interesting that the

> government would advocate the consumption of a product made expressly

> for baby cows and no other animals or other species. Babies should

> really drink the milk made for its species and only its species.

> Even though I still consume it, I think our country should get off

> it's dairy dependence.)

 

--

SANTBROWN

townhounds/

http://www.angelfire.com/art/pendragon/

----------

* " He who is cruel to animals becomes hard also in his dealings with

men. We can judge the heart of a man by his treatment of animals. " -

Immanuel Kant

 

* " I am in favour of animal rights as well as human rights. That is the

way of a whole human being. " - Abraham Lincoln

 

* " There are too many idiots in this world. And having said it, I have

the burden of proving it. " - Franz Fanon

----------

[Guest guest]

" Parmesan I can do without.

 

Mozzarella, now that's a different matter ;-)) "

 

 

What is it about mozzeralla? I find that it has very little taste. Is it

the texture....velvetty/smooth richness like a cream sauce type of thing? I

prefer the cheeses with bite...the sharps the parms. But, I know

technically how they make it (more aged/more mold) sounds a bit strange.

 

S.

 

 

----Original Message Follows----

" Ian W Rudge " <ianr

 

> The only thing that is hard to get hold of is parmesan as its such a hard

cheese. But i get something called parmezano which comes in a shaker like

powdered parmesan and tastes very similar. I have it on my bolognaise! Its

vegan too, which is handy as i'm vegan now!

>

> Laura x

 

Parmesan I can do without.

 

Mozzarella, now that's a different matter ;-))

 

_______________

STOP MORE SPAM with the new MSN 8 and get 2 months FREE*

http://join.msn.com/?page=features/junkmail

[Guest guest]

Oh, of course.....but I was referring to products at a regular grocery

store.

 

Sheryl wrote:

As far as concentrated hormones, that applies

primarily to cheese

produced through " conventional " methods of using RBGH

and other

hormones. If you choose organic cheese (or other

labelled cheese)

then you should not get the concentrated hormones.

[Guest guest]

(Argg, it won't let me type below the quoted text without it being included with

it...stupid 'puters...)

 

Anyway, as Sheryl says below in her response, there are some farms that do not

use all of those hormones and treat their animals humanely. Organic farms are

your best bet, but some not-100%-organic companies are also okay. For example, I

live in Northern California, and the main dairy farm around here is Clover

Stornetta, and while they do produce some products that are organic, not all of

their stuff is...*but* they don't use any growth hormones and they treat their

animals pretty well. They aren't all shoved into a tiny little pen and fed

rotting mulch like at some places...yuck. Poor cows...

 

Sheryl <ssarndt wrote:

 

> eating it......because of the dairy and all the 'concentrated'

> hormones! and really, the flavor!

 

As far as concentrated hormones, that applies primarily to cheese

produced through " conventional " methods of using RBGH and other

hormones. If you choose organic cheese (or other labelled cheese)

then you should not get the concentrated hormones.

 

 

 

 

~~blessed be~~

 

Alison, the ana-spryte

 

 

 

 

 

Free online calendar with sync to Outlook.

 

 

[Guest guest]

I " m in the US. I guess I just find it interesting when you tell

people that you don't drink milk, that their reaction is " oh, but

it's so good for you! " The only reason we think that it's " so good

for us " is because the government and the dairy industry has spent a

lot of money promoting this thought. Kind of like the " where you do

get your protein? " myth we vegetarians are so familiar with......

 

 

, Sant & Brown

<santbrown@l...> wrote:

> Not sure which country you are in/from, but it's not restricted to

one

> or two :=( But the last time I mentioned on this list that the

Dairy

> Industry was shaping our lives and tastes I found out that some

people

> thought it wasn't the Dairy Industry at all - that they really

*liked*

> the taste of dairy. Which is exactly my point, of course. And

yours, I

> think ;=) Please understand, as an ovo-lacto vegetarian who simply

> 'avoids' eggs and dairy (go figure) I am certainly not advocating

the

> whole world giving up dairy. But I do wonder why we 'like' the

taste of

> something so foreign to our species - *unless* we have been

> indoctrinated to do so.

>

[Guest guest]

Good luck finding anything produced without hormones etc. in a

regular grocery store!!!! I am to the point where I don't even like

to set foot in them anymore!

 

, " Pixx " <lists@p...> wrote:

>

> Oh, of course.....but I was referring to products at a regular

grocery

> store.

>

> Sheryl wrote:

> As far as concentrated hormones, that applies

> primarily to cheese

> produced through " conventional " methods of using RBGH

> and other

> hormones. If you choose organic cheese (or other

> labelled cheese)

> then you should not get the concentrated hormones.

[Guest guest]

Oh, that's so funny that you say that - I was just asked this the other night by

a friend! We went out for a nosh after dancing, and I said I was just going to

get the garden salad (which was actually " garden " -like - it had mixed greens,

tomatoes, cucumber, carrot, onion, olives...), and he said " With grilled chicken

on it, I hope? " I had to remind him AGAIN that I'm vegetarian (he has a pretty

terrible memory...I've known him for years and he's always forgetting this...),

and - ta-da - there was the question, " How do you get protein in your diet? " As

if meat was the only possible source of protein! So I had rattle off all the

other foods with protein, and why it's easy to get it without meat...I felt like

I ought to have been standing on a soapbox!

 

Sheryl <ssarndt wrote:Kind of like the " where you do

get your protein? " myth we vegetarians are so familiar with......

 

 

 

 

 

~~blessed be~~

 

Alison, the ana-spryte

 

 

 

 

 

Free online calendar with sync to Outlook.

 

 

[Guest guest]

Well, if you have a Whole Foods store

in your area they definitely will have

rennetless cheese and it will be clearly

labeled. It will say vegetarian or no

animal rennet or somesuch. Now I have

also been told that if it says enzymes

as opposed to rennet that it is also

vegetarian but I haven't fully convinced

myself of that yet.

 

Gary

 

--- Melissa Hill <assilembob wrote:

 

> Rennet is not from milk, but from a cow's stomach.

> The sad thing about rennet is that it HAS to be

> from a baby cow that has never had anything other

> than milk to eat/drink. Once the cows start to

> eat other things the enzymes change and it no

> longer makes the cheese. This is what my college

> bio professor told us. I am assuming that what

> was meant by cooper - bad is that it is animal

> rennet used in the making and not veggie enzymes

> which according to what I learned in bio is from

> mushrooms. I stopped eating cheese a few years

> ago because in the US it's very difficult to tell

> by packaging if it's veg cheese or not and eating

> out you most likely will not be able to tell!

> Now I am totally vegan. The only time I ate

> dairy anymore anyhow was when eating out and

> if the cheese wasn't veg I didn't want to eat

> it...

>

> ~Mel

[Guest guest]

Lisa,

 

No, rennet is not contained in all cheese, but without having an

ingredients label to read, clearly indicating whether animal rennet

was not used, it's impossible to tell.

 

Rennet can be in pretty much any cheese and was at one time the main

coagulant used in the cheese making process. More and more companies

are moving toward non-animal " enzymes " to replace rennet both because

they have become cheaper and they are more consistent in their behavior.

 

Unfortunately most companies do not clearly label which enzyme they

use so that they preserve their option to use either.

 

Just FYI, I had noticed that Cabot Cheese had non-animal rennet

indicated on some cheeses and not others and wrote to the company.

They responded that all of their cheeses are animal rennet free and

that they were planning to update all their labeling in the near future.

 

Phil Welsher

 

On Sep 8, 2005, at 9:01 PM, lisa castillo wrote:

 

>

> I wanted to know if anyone here knows if Rennet is contained in all

> cheeses (excluding those Rennet free of course) or if it is only

> used in certain brands, etc. I have been buying Rennet Free at Wild

> Oats but wondered for the sake of ordering out. It has really been

> bothering me. Thanks! Lisa

>

>

>

>

>

> Click here to donate to the Hurricane Katrina relief effort.

>

>

[Guest guest]

From my experience there are lots of cheeses that don't contain rennet. But

there are also so many that do. Example: I did a thorough search for parmigian

cheese at Whole Foods and Wild Oats that did not contain rennet and could not

locate one. They told me that most cheeses imported from Europe contain

rennet/animal enzymes. They pointed out that on most labels " enzymes " are

listed, and that usually means rennet unless it indicates non-animal enzymes.

The good news is that most cheeses made in America are ok. You know, cheddar,

etc, but you always have to read the labels. Best of luck.

 

P.S. Just sharing what I've learned over the years, so I hope nobody feels it

necessary to blast me for anything I missed (you know who you are, and you could

be a kinder & gentler soul). Last time I checked, this site was for sharing

info, not attacking people.

 

 

lisa castillo <lisarcastillo wrote:

 

I wanted to know if anyone here knows if Rennet is contained in all cheeses

(excluding those Rennet free of course) or if it is only used in certain brands,

etc. I have been buying Rennet Free at Wild Oats but wondered for the sake of

ordering out. It has really been bothering me. Thanks! Lisa

 

 

 

 

 

Click here to donate to the Hurricane Katrina relief effort.

 

 

[Guest guest]

> Can anyone tell me the truth about Rennet. Is it in ALL cheeses that

> state 'enzymes' or does it have to be called out on the label? I was

> at the store yesterday being picky about cheeses, and noticed on one

> label it actually called out 'enzymes and rennet'. On another label it

> just said enzymes.

 

I was hoping someone who actually bought cheese would be able to help you - and

preferably someone in the USA But here goes: rennet can be animal or

vegetable, but

traditionally cheese is made with animal rennet (usually from the linings of the

stomachs

of slaughtered new-born calves), and I think it is fair to assume that cheese is

not

vegetarian unless you are assured otherwise. That said, there are many cheeses

that never

see an animal once the milk has left the cow, goat, sheep, etc. There are lists

of vegetarian

cheeses and of brands of cheese that are vegetarian. One such is

http://cheese.joyousliving.com/

and other members will have their favourite veggie cheeses and veggie cheese

list sites I

am sure.

 

Think of it this way: it was a very brave person who first tried eating

fermented breast milk

from a cow or camel or whatever, and the discovery hasn't done those who want to

keep

slim (or healthy) much of a favour LOL There are good soy cheeses that are great

for

cooking, some vegetarian, some vegan too, although I don't use them myself.

 

Good luck!

 

Love, Pat

[Guest guest]

Hi Janelle ~

I'm not sure about the labeling and I saw that Pat pointed you to a site that

may help. We don't eat too many varieties of cheese, but I do know that

Tillamook does not use animal rennet.

Let us know if you do some research and found some good resources to check!

:-)

 

Cindi

 

jmpgop1 <jmpgop1 wrote:

Myth or fact?

 

Can anyone tell me the truth about Rennet. Is it in ALL cheeses that

state 'enzymes' or does it have to be called out on the label? I was

at the store yesterday being picky about cheeses, and noticed on one

label it actually called out 'enzymes and rennet'. On another label it

just said enzymes.

 

So, what's the deal? Anyone?

 

Thanks!

Janelle

Illinois

 

 

Recent Activity

 

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[Guest guest]

The inner lining of the fourth stomach of calves and other young ruminants. A

dried extract made from the stomach lining of a ruminant, used in cheesemaking

to curdle milk. See rennin. 

 

 

Food and Nutrition:

 

rennet

 

 

Extract of calf stomach; contains the enzyme chymosin (rennin) which clots milk.

Used in cheese making and for junket.

 

 

Columbia Encyclopedia:

rennet,

 

substance containing rennin, an enzyme having the property of clotting, or

curdling, milk. It is used in the making of cheese

and junket. Rennet is obtained from the stomachs of young mammals

living on milk, especially from the inner lining of the fourth, or

true, stomach (abomasum) of milk-fed calves. The preparation of rennet

was formerly a part of the domestic function of making cheese; the

inner membrane was kept in salt, dried, and, when rennet was needed,

soaked in water. Now extract of rennet is made and sold commercially.

It is usually prepared by soaking the tissues in warm, slightly salted

water and straining and preserving the resulting liquid. Heat

interferes with the action of rennet.

 

 

 

 

 

 

 

360./naturekeene7  My Website!

 

 

 

 

 

[Guest guest]

http://en.wikipedia.org/wiki/Rennet

 

, " agilmore4 " <agilmore4

wrote:

>

> what's rennet?

>

[Guest guest]

Like, yuck! So, if a food contains rennet, must the ingredients list

be explicit about that, or can they just fold rennet into " enzymes "

and mask it that way? (I am always skeptical of " enzymes " as an

ingredient.)

 

Padmasanadave.

 

" As long as man continues to be the ruthless destroyer of lower living

beings he will never know health or peace. " --Pythagoras

 

 

, " strayfeather1 "

<otherbox2001 wrote:

>

> http://en.wikipedia.org/wiki/Rennet

>

> , " agilmore4 " <agilmore4@>

> wrote:

> >

> > what's rennet?

> >

>

[Guest guest]

They don't seem to specify. You'd have to contact each company and

ask. I have seen some cheeses that say vegetable rennet instead of

just rennet or just enzymes. Some cheeses such as cream cheese and

paneer do not use enzymes at all.

 

Peace,

Diane

 

 

, " padmasanadave "

<padmasanadave wrote:

>

> Like, yuck! So, if a food contains rennet, must the ingredients list

> be explicit about that, or can they just fold rennet into " enzymes "

> and mask it that way? (I am always skeptical of " enzymes " as an

> ingredient.)

>

> Padmasanadave.

>

> " As long as man continues to be the ruthless destroyer of lower living

> beings he will never know health or peace. " --Pythagoras

>

>

> , " strayfeather1 "

> <otherbox2001@> wrote:

> >

> > http://en.wikipedia.org/wiki/Rennet

> >

> > , " agilmore4 " <agilmore4@>

> > wrote:

> > >

> > > what's rennet?

> > >

> >

>

[Guest guest]

They mask it. We have had very good links posted in the past on vegetarian

dairy cheese brands. Go to Google and search rennet free cheese brands or

vegetarian cheese.

I can't tell you how many vegetarians I know who will eat Jiffy cornbread mix

and never read the label to see it contains lard.

Donna

Sent via BlackBerry from T-Mobile

 

 

" padmasanadave " <padmasanadave

 

Mon, 22 Sep 2008 01:07:48

 

Re: Rennet

 

 

Like, yuck! So, if a food contains rennet, must the ingredients list

be explicit about that, or can they just fold rennet into " enzymes "

and mask it that way? (I am always skeptical of " enzymes " as an

ingredient.)

 

Padmasanadave.

 

" As long as man continues to be the ruthless destroyer of lower living

beings he will never know health or peace. " --Pythagoras

 

 

, " strayfeather1 "

<otherbox2001 wrote:

>

> http://en.wikipedia.org/wiki/Rennet

>

> , " agilmore4 " <agilmore4@>

> wrote:

> >

> > what's rennet?

> >

>

 

 

 

 

 

 

 

[Guest guest]

Cheese made with vegetable rennet will say that it is kosher, as kosher law

dictates that milk cannot be mixed with meat.

so it will often have a 'k' symbol somewhere on the package.  I think Cabot

cheese has a little ten commandments tablet on the back with a k in it.

Tillamook Cheese also has a kosher variety, as well as Organic Valley. (I think

all theirs is kosher.)

 

 

360./naturekeene7  My Website!

 

 

 

 

 

[Guest guest]

I get vegetable rennet at the food store and it works great! It's getting

so it's easier and easier to find it and products using it.

 

Thanks for letting me join!

 

~*~ Shar ~*~