Guest guest Posted September 14, 2005 Report Share Posted September 14, 2005 > right! and here I was going around screaming my praises of cooper > sharp cheese, only to find out it, and many many other cheeses contain > animal rennet, which is the lining of a calves stomach. Chanda, I picked up some cheese last night - haven't tasted it yet - but Tillamook extra sharp cheddar states " contains no animal rennet " on the label, and it wasn't any more expensive than the other cheese (plus it was sale, so it was actually cheaper!). Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2005 Report Share Posted September 14, 2005 great because I hav enoticed that a lot of the American cheeses are ok, and the sharps too, but it seems the extra sharps have rennet. I will get this, thanks! hugs, Chanda - " Amy " <sandpiperhiker Wednesday, September 14, 2005 12:58 PM Fw: Your Comment/Question Re: gelatin >> right! and here I was going around screaming my praises of cooper >> sharp cheese, only to find out it, and many many other cheeses contain >> animal rennet, which is the lining of a calves stomach. > > Chanda, I picked up some cheese last night - haven't tasted it yet - > but Tillamook extra sharp cheddar states " contains no animal rennet " > on the label, and it wasn't any more expensive than the other cheese > (plus it was sale, so it was actually cheaper!). > > Amy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2005 Report Share Posted September 14, 2005 > great because I hav enoticed that a lot of the American cheeses are > ok, and the sharps too, but it seems the extra sharps have rennet. From the Tillamookcheese.com site: " All Tillamook Cheese products are produced strictly with the microbial/vegetable-based rennet with the exception of Vintage White Extra Sharp Cheddars, which use traditional animal rennet. " The regular extra sharp is ok, just not the " vintage white " , which is apparently aged even longer than the regular extrasharp, and doesn't have the annatto (from a tree) coloring... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2005 Report Share Posted September 14, 2005 I love it when mainstream companies are aware of things like that! On Wednesday, September 14, 2005, at 01:28 PM, Amy wrote: > > great because I hav enoticed that a lot of the American cheeses are > > ok, and the sharps too, but it seems the extra sharps have rennet. > > From the Tillamookcheese.com site: > > " All Tillamook Cheese products are produced strictly with the > microbial/vegetable-based rennet with the exception of Vintage White > Extra Sharp Cheddars, which use traditional animal rennet. " > > The regular extra sharp is ok, just not the " vintage white " , which is > apparently aged even longer than the regular extrasharp, and doesn't > have the annatto (from a tree) coloring... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2005 Report Share Posted September 14, 2005 ahhhhh I see, thanks so much for this info - " Amy " <sandpiperhiker Wednesday, September 14, 2005 1:28 PM Fw: Your Comment/Question Re: gelatin >> great because I hav enoticed that a lot of the American cheeses are >> ok, and the sharps too, but it seems the extra sharps have rennet. > > From the Tillamookcheese.com site: > > " All Tillamook Cheese products are produced strictly with the > microbial/vegetable-based rennet with the exception of Vintage White > Extra Sharp Cheddars, which use traditional animal rennet. " > > The regular extra sharp is ok, just not the " vintage white " , which is > apparently aged even longer than the regular extrasharp, and doesn't > have the annatto (from a tree) coloring... Quote Link to comment Share on other sites More sharing options...
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