What role does rennet play in cheesemaking?
Rennet is a traditional word for the coagulant used in cheesemaking. At the start of the cheesemaking process, enzymes in the form of rennet or other coagulants are added to the vat and cause the milk to thicken so it can be separated into solids (curds) and liquid (whey). Some of the rennet used in cheesemaking remains entrapped in the cheese and helps break down the cheese structure as the cheese ages. Although the coagulant does not contribute much to the flavor of the cheese, too much rennet may cause a cheese to taste bitter. It is easy to become confused differentiating between starter culture and coagulant, since both are typically added to the cheesemaking vat at about the same time. The culture greatly influences the flavor of the cheese.
