Using anmal rennet leads to inconsistant flavors as each anmil differentiates more than plants do.
Almost all commercial cheese makers use veg rennet.
Using anmal rennet leads to inconsistant flavors as each anmil differentiates more than plants do.
Almost all commercial cheese makers use veg rennet.
And that will be a great thing for nature, potentially freeing up vast areas for rewilding.
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Cheese was part of the standard ration. Wherever it went, it brought with it an insatiable demand for cheese, and left behind knowledge on the use of rennet and other techniques to make cheese better
There's a reason why it was so important for e.g. alpine communities (which is my area of research).
So, as much as it pains me as a Swiss medievalist to say this: Well, thanks Romans, I guess there is something good you did after all! ;-)
Cheese was part of the standard ration. Wherever it went, it brought with it an insatiable demand for cheese, and left behind knowledge on the use of rennet and other techniques to make cheese better
i bet it would be easy to start an antirennet movement
i bet it would be easy to start an antirennet movement
For cheese to be halal, it just needs to use microbial rennet or rennet from a halal-slaughtered animal (from what I understand).
Lots of products in the US have kosher and halal certifications on them.
For cheese to be halal, it just needs to use microbial rennet or rennet from a halal-slaughtered animal (from what I understand).
Lots of products in the US have kosher and halal certifications on them.