What is different in a vegetarian cheese?
The setting agent used in the basic cheesemaking process is usually calf rennet. This is an enzyme found in the stomach of calves and makes the cheese unsuitable for vegetarians. Other options are available however, and many companies use a milk coagulant called Fromase, that is produced by the fermentation of a strain of fungus called Rhizormucor miehei. This means that these cheeses are suitable for vegetarians. It is generally impossible to tell whether a cheesemaker has used rennet or Fromase, and especially so in cheeses that are not aged. ‘Vegan cheese’ is a misnomer, as by definition cheese is made from milk, an animal product. Vegetarian cheeses are also suitable for Halal use and Fromase is Kosher certified.
