Vegetarian Cheese - A Lesson On Enzymes

Until recently, I hadn't considered how cheese was made as I had a vague idea and that felt sufficient. I was taken by surprise when I learned that rennet, sourced from the lining of a slaughtered baby cow's stomach, was used in a variety of cheeses I was unknowingly consuming. The enzyme in rennet can also come from plant / vegetarian safe sources as well. I immediately did my research and found out exactly what to look for when it comes to cheese.

There are several different enzymes used in the production of cheese to curdle and separate the milk from the whey. Depending on the source of this enzyme, your cheese may or may not be vegetarian friendly. 

I've found a list of these enzymes and their sources so that you can read your cheese labels before buying. In some cases, the product may only specify enzymes without any detail of the source. This can be tricky, my suggestion is to read other products / brands that are similar and look for the specifics on the enzymes. If that isn't an option, hold off until you can get home and google it. Head to the manufacturer's website and look for details just to be safe.

• CALF RENNET - There are several cheese including Parmigiano, Blue Cheese, and Romano that are almost always made with calf's rennet. On the labels, it should specifically say calf's rennet. There are vegetarian safe versions of parmesan or romano that are made outside of Italy and I've found that they are typically grated or shredded. One rule of thumb, if you've purchased a wedge of fresh parmigiano or romano, you're likely eating calf's rennet.
• VEGETABLE ENZYMES - These enzymes are sourced from vegetables and are vegetarian friendly. Cultures have used figs, tree bark, and ground ivy as well as sources of the enzyme needed to curdle the cheese. Unfortunately, these are much harder to find because of Genetically Modified Rennet.
• MICROBIAL ENZYMES - Vegetarian cheese produced through the use of microorganisms would be considered microbial rennet or enzymes. Typically sourced from molds grown in controlled conditions and purified to make it safe for human consumption. These are now harder to find because of Genetically Modified Rennet.
• GENETICALLY MODIFIED ENZYMES - Less expensive to produce and considered vegetarian safe, genetically modified enzymes are also found on your cheese label. These organisms are fed cows genes so the vegetarian safe line is blurry to me. These are sourced from yeasts, fungi, and other bacteria and are also the most used method of of coagulating cheese. 

​www.livestrong.com/article/309400-what-enzymes-in-cheese-are-vegetarian/

​www.vegsoc.org/cheese

https://butternutrition.com/secret-ingredient-hiding-in-your-cheese/

What does this all mean? Well for starts, we're consuming a large amount of genetically modified products. As most cheese in North America is now made with these modified enzymes, the choice to continue knowingly consuming them often or cutting back lies with us. 

GM enzymes don't show up differently on cheese labels. Microbial enzymes will be what is seen without any mention of genetic modification. Unless you see vegetable enzymes, be aware that you are likely eating genetically modified cheese.

I hope this helps you guys or sheds some light on what exactly we're consuming!

HAPPY VEG