Is the rennet used by Hennings Cheese suitable for Vegetarians?
Henning’s Cheese uses CHY-MAX™ as part of their cheese making process which ensures that the highest quality ingredients are always a part of the Henning tradition. The following is part of an article provided by CHR HANSEN Laboratory who is a leading provider to the dairy industry: Coagulants overview: The use of coagulants in making cheese goes back thousands of years. It was not until 1874 that Chr. Hansen’s laboratories offered standardized commercial product for commercial use in the dairy industry. Calf rennet was widely used by the cheese industry, and because of its high chymosin level, it had very specific activity and quality. However, the supply of animal rennet was limited by the supply of calf stomachs creating wide swings in supply and price. The volatility of the supply and price of calf chymosin encouraged efforts to develop alternatives, such as fermentation produced chymosin and microbial coagulants. Advantages of CHY-MAX™ • CHY-MAX is fermentation produced chymosin.
