I have done hundreds of Farmer's Markets and the mix of clientele is fascinating - everyone from the hard core foddies to soccer moms who are simply trying to give their families better food. I do understand the distinction between a vegetarian (who eats eggs, etc but no meats) and a true vegan (who technically eats no animal products at all). However, I find that the difference becomes really blurry and that there are many mindsets in between the two foodie types. I have had many, many customers proudly announce that they are vegan, but they eat cheese because of the high protein and calcium levels. Given the wide range of preferences, I try to keep my cheeses as natural as possible and I would feel compelled to reveal any additives like lysozyme. I know that we have customers that would balk at those kinds of "unnatural" additives. I use vegetarian rennet for the same reason, even though I feel it is an inferior product.