seeking info: cheddar cheese without rennet
Indira Subramanian
I notice that packaged cheese such as Kraft specify "cheese culture"
as one of the ingredients. I am certain that cheese culture must be
an euphemism for rennet/rennin.
I am a lacto vegetarian and I have been eating mostly cheddar (Kraft "light
naturals"). Unfortunately, I learnt about rennet only recently. Now, I simply
can't get myself to eat cheese without being 100% certain that it uses a
vegetarian type culture (not killed-animal based) and absolutely NOT rennet.
The only animal foods I consume are milk and cheese.
Where can I find cheddar made from dairy milk without rennet? Are there any
brands that I can look for?
I just started reading this bboard. I have already browsed the FAQ message.
Thanks a lot and New Year Greetings,
Indira (ind...@cs.cmu.edu)
Electrical and Computer Engg.,
Carnegie Mellon, Pittsburgh, PA
===============================
Ted Wayn Altar
>I notice that packaged cheese such as Kraft specify "cheese culture"
>as one of the ingredients. I am certain that cheese culture must be
>an euphemism for rennet/rennin.
>I am a lacto vegetarian and I have been eating mostly cheddar (Kraft "light
>naturals"). Unfortunately, I learnt about rennet only recently. Now, I simply
>can't get myself to eat cheese without being 100% certain that it uses a
>vegetarian type culture (not killed-animal based) and absolutely NOT rennet.
>The only animal foods I consume are milk and cheese.
[...]
The majority of cheeses use a coagulating enzyme, "rennet"
(sometimes called "rennin") that sometimes comes from pigs, but
mostly from the stomach of calves.
There are, however, now available some "microbial enzymes"
produced from a cultured stain of bacteria that digests protein.
It is neither animal nor vegetable, but in a class by itself. It
is sometimes referred to as "vegetables enzymes" or "vegetable
rennet". This latter term is a sloppy oxymoron since by
definition "rennet" comes from animals.
If a company is using a microbial enzyme it will probably state
specifically "VEGETABLE ENZYMES" or "VEGETABLE RENNET".
If, however, the label simply says "ENZYMES" one regretfully
cannot assume that a microbial enzyme was used. Most likely it
will be an animal enzyme. Other terms to look out for include
"chymosin" or "rennase".
Even some cottage cheese and sour creme products contain rennet.
I hope this helps.
Happy Holiday Season,
ted
P.S. The following is a letter from Ellen Sschwarzbck of Kraft:
Thank you very much for asking if Kraft cheese products
contain any animal derivates. our comments here apply only
to products produced in the U.S. Many cheese products
produced in the US do contain a coagulating enzyme derived
from either beef or swine. The process of changing fluid
milk into cheese consists of coagulating the milk by one of
two commonly used methods, each resulting in cheese having
distinct characteristics.
The most common method of coagulating milk is by the use of
an enzyme preparation, rennet, which traditionally was made
form the stomachs of veal calves. Since the consumption of
calves for veal has not kept pace with the demand for rennet
in the preparation of cheese, a distinct shortage of this
enzyme has developed. Consequently, a few years ago it
became a common practice to mix the rennet extract from
calves' stomachs with a pepsin enzyme derived primarily from
he stomachs of swine. these enzymes convert the fluid milk
into a semi-solid mass as one of the steps in the manufacture
of cheese. This mixture of calf rennet and pepsin extract is
quite commonly and widely used within the U.S.
A more recent development in this area has been the use of
enzymes derived from he growth of pure cultures of certain
molds. These are termed microbial rennets. They are
commonly used for the production of certain types of cheese
and contain no animal products. Kraft Domestic Swiss Cheese
(any Kraft Swiss not labeled "imported" from a foreign
country) is made with microbial rennet. Apart from Kraft
Domestic Swiss Cheese, it is almost impossible for us to
assure you that any hard cheese product which you might
purchase from Kraft or any other American source is
absolutely free of animal-derived enzymes.
The other method of coagulating milk is the result of a
growth of pure cultures of bacteria in the milk and the
development of lactic acid. These cheeses have distinctly
different characteristics from those produced using the
coagulating enzymes. Our creme cheese products under the
PHILADELPHIA BRAND name (brick, whipped and soft varieties)
and Kraft Neufchatel Cheese fall into this category. Kraft
does not use coagulating enzymes in cheese of this type, but
we cannot be sure what other manufacturers may use. Our
process cheese and process cheese products are made by
grinding and blending. With the aid of heat, cheese is made
by either one of the two methods of coagulating mentioned
above. Therefore, it is impossible for us to assure you that
a given American-made process cheese product is free of
animal-derived enzymes including pepsin and/or rennet.
[Ellen Schwarzback, of Consumer Service Dept. of Kraft
General Foods, Inc.]
Ted Wayn Altar
[...]
>Where can I find cheddar made from dairy milk without rennet? Are there any
>brands that I can look for?
>I just started reading this bboard. I have already browsed the FAQ message.
There is a very useful pamphlet put out by Sally Clinton, of
the "VEGETARIAN RESOURCE GROUP" who has listed the available
vegetarian cheese alternatives and provides addresses of the
companies.
In case you're interested, here is the address of the
Vegetarian Resource Group. Volunteer physicians and dietitians
help them in the development of their nutrition-related
publications and their financial support comes primarily from
memberships, contributions and sales of their publications. They
put out a 36 page bimonthly journal call, "Vegetarian Journal"
(low income folk only need to pay $10, otherwise it is $20). They
have a resource list of pamphlets that you can ask for.
Vegetarian Resource group
Vegetarian Journal
PO Box 1463
Baltimore, MD 21203
Now, here is a listing of lacto-vegetarian cheeses collect by
Sally Clinton, listed alphabetically:
AURICCHIO MASCARPON. Auricchio Cheese Inc., 5810 Hwy. NN,
Denmark, WI 54208, (414) 863-2123. This is a soft cheese,
and their only variety which if vegetarian.
BRESSE BLEU MONTRACHET. Bresse Bleu Inc., N. 2002 Hwy. 26,
Watertown, WI 53094, (414) 261 3036. The Montrachet
varieties are their only products which are vegetarian.
CABOT MONTEREY JACK AND VITALAID CHEESE. Cabot Creamery, P.O.
BOX 128, CABOT, VT 05647, (802) 563 2231. These products use
mivrobial enzymes. Their cheddar cheese uses rennet.
COACH FARM GOAT'S MILK CHEESE. The coach Farm, RR1 Box 445, Pine
Plains, NY 12567, (518) 398 5325. All of their cheese
products are vegetarian without preservatives.
FALBO CHEESE. Falbo Cheese, 1931 N. 15th Ave., Melrose Park, IL
60160, (800) 982 0753. They carry a variety of Italian
cheese, all of whichuse only microbial enzymes and are
therefore vegetarian. Available in gorcery stores.
FLEUR DE LAIT NEUFCHATEL CHEESE WITH GARDEN VEGETABLES, and
NEUFCHATEL CHEESE WITH HERB & SPICE. Fleur de Lait Foods
Lit., 254 S. Custer Ave., New Holland, PA 17557.
KRAFT DOMESTIC SWISS and KRAFT NEUFCHATEL CHEESE. Kraft General
Foods, Kraft Court, Glenview, IL 60025. These are their only
2 products that are vegetarian.
LIFETIME NATURAL and LIFETIME FAT FREE CHEESES. Lifeline Food
Co., Inc., 426 Orange ST., Seaside, CA 93955, (408) 899-5040.
All their products use only microbial enzymes.
MORINGLAND DAIRY ORGANIC RAW MILK NATURAL CHEESES. Morningland
Dairy, Rt. 1, Box 188B, Moutain View, MO 65548, (417) 469-
3817. All of thier 13 varieties of cheeses are vegetarian,
organic, and contain no artificial colors. Mail order
available.
MOZZARELLA COMPANY CACIOTAS, MONTASIO, and PECORINO. Mozzarella
Co., 2944 Elm St., Dallas, TX 75226, (214) 741-4072. These
are their varieties which contain ono animal rennet. Cow's
milk and goat's milk cheeses available.
ORGANIC VALLEY FARMS ORGANIC CHEESES. Orgainic Valley, Main St.,
P>O> Box 159, La Farge, WI 54639, (608)625-2602. Organic
Valley offers both raw milk and regualar cheeses, all of
which are vegetarian and organic.
PHILADELPHIA BRAND CREAM CHEESE. Kraft General foods, Kraft
Court, Glenview, IL 60025.
POLLIO MOZZARELLA and POLLIO RICOTTA CHEESE. Pollio Dairy
Products Corporation, 120 Mineola Blvd, Mineola, NY 11501,
(516) 741-8000. These are probably available in regular
grocery stores.
SHALOM FARMS ORGANIC CHEESE. Shalom Farms, RD 1, Box 1628A,
Bethel, PA 19507, (717) 933-4880. Al their cheeses are
vegetarian. Raw milk and regular cheese.
TILLAMOOK CHEESE (except for regular Cheddar Cheeses) Tillamook
county Creamery, P.O. Box 313, Tillamook, OR 97141. They
have 4 vegetarian varieties: Monterey Jack, Colby, Kosher and
Low Sodium cheddar.
WALNUT ACRES CHEESES (Except for Baby Swiss). Walnut Acres,
Walnut Acres Rd., Penns Creek, PA 17862, (800) 433 3998 to
place an order, (800) 344-9024 for a catalog. Walnut Acres
is an organic farm wich has a wide variety of both cow's milk
and goat's milk cheeses available by mail order. The Baby
Swiss variety is being discontinued.
Note: Cheese certified "kosher" may or may not be lacto-vegetarian.
As stated in Feb 1991 issue of KASHRUS MAGAZINE, "if the source
of rennet is a kosher species of animal, ritually slaughtered
under rabbinical supervision, it may be used to turn milk into
cheese" Gili Kosher Cheeses are lacto-vegetarian.
Alternative, for the brave of heart and strong of hand, you can
make your own cheese. "Liquid vegetable rennet" and "vegetable
rennet tablets" can be obtained from NEW ENGLAND CHEESEMAKING SUPPLY
CO., 85 Main St., Ashfield, MA 01330, (413) 628-3808.
Have a Happy Vegetarian Holiday,
ted
ale...@garnet.berkeley.edu
The East Bay Vegetarians are now holding monthly VEGETARIAN POTLUCKS!
(I mean the East Bay in the SF Bay Area, CA, USA.) This is just a very
short note because I realize it's a long bus ride from Iowa, New
England, the UK, Denmark, etc., and consequently it may not be
convenient for some of you to attend :^). If you think you may be able
to fly in, send email for the time, place, and other details of our next
gathering. Next one's on Jan. 3, so book now! ;) (Locals please reply
soon if you'd like to arrange a carpool)
--
Alexander Lerman
<ale...@garnet.berkeley.edu>
(510) 848-4888 (voice/voice mail/fax)