What kind of rennet is used to make Cabot cheeses?
Cabot uses a microbial-based enzyme to manufacture all of our award-winning cheeses with the exception of our Processed American Cheese slices. The microbial-based enzyme coagulates the milk into curds and whey, and it is approved for vegetarians. This enzyme also allows our cheeses to pass kosher certification. Our Processed American Cheese slices are sourced from plants that Cabot does not own, so we cannot guarantee that they are made with microbial enzymes.
