Quote:
Originally Posted by Rhianne
I wouldn't want to guess at percentages but by far the majority of cheese sold in the UK is, nowadays, of the 'veggie' type.
I'm assuming folk know the difference.
To make cheese milk must be separated into curds and whey. Traditionally this has been done using rennet obtained from the stomach of a calf which is still being fed by its mother - a process which of course requires chopping the baby cow up into bits.
In veggie cheeses (and generally kosher/halal ones too) a substitute to rennet is used, usually fungi based.
Have a look on the ingredients next time you buy cheese, there's a good chance you are already eating a 'veggie' type at least some of the time without realising it.
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I've always assumed a (ovo-lacto) vegetarian can eat cheese. I guess not! So, if rennet is used in the process of making the cheese, it should be listed in the ingredients?