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GENERAL BOARDS => Australia => Geographic Type Posts => Victoria => Topic started by: Bishop on June 11, 2011, 01:19:01 AM

Title: Calling all Australians
Post by: Bishop on June 11, 2011, 01:19:01 AM
A question for any Australians on the Forum -

Are you aware of any supplier that sells Liquid Calf Rennet in bottles around the 200ml mark?

If nobody can come up with a supplier of small bottles, who would be interested in purchasing a 5Lt drum together and distributing it up between us.  I imagine we would need quite a few people involved.
Title: Re: Calling all Australians
Post by: gemma.tyson on June 27, 2011, 12:28:17 PM
Hi Bishop.
I know Mad Millie does 50ml bottles.  Otherwise a drum sounds like an awful lot. ^-^
Title: Re: Calling all Australians
Post by: Gürkan Yeniçeri on June 27, 2011, 10:07:23 PM
Cheeselinks use to sell but not now. The only producer who uses calf rennet in Australia (as far as I know) is Wagga Wagga Cheese Factory. Give a call to Barry Lillywhite on  02 69332170, he might be able to help you.

They are using this rennet I've attached.

OR

Make your own calf rennet. I have tried to source some abomasum with no lock unless you slaughter a kid or calf yourself and save the abomasum.
Title: Re: Calling all Australians
Post by: Bishop on July 01, 2011, 12:50:50 PM
Thanks Gemma and Gurkan,
          I cant see Calf rennet in the Australian section on Mad Millie, only in the US and NZ on-line store?  I have tried contacting a couple of NZ suppliers and dicussed additional shipping costs and they put me back onto cheeselinks which don't supply it (handy  ::))  I'll give Barry a call and see what he says.

Thanks again.
Title: Re: Calling all Australians
Post by: gemma.tyson on July 01, 2011, 09:42:37 PM
I'll check with my supply person as well.  Two heads are better than one.
Good luck
Title: Re: Calling all Australians
Post by: silverjam on October 28, 2011, 11:56:55 PM
I know this is a late post but did anyone have any luck with this (getting calf rennet in Australia)? I have also had two overseas suppliers tell me Customs will confiscate it even if they send calf rennet. I am thinking of trying to get a Customs permit to bring in some calf rennet. Even though I only need a small amount. Has anyone tried this?
Title: Re: Calling all Australians
Post by: Gürkan Yeniçeri on October 31, 2011, 01:36:21 AM
Hi Silverjam, welcome to the forum. I am in Canberra too.

Actually cheeselinks.com.au sells it on their commercial price list but it is 15L enough for 100K litres of milk.

If you get a permit, how does this work. Can you then order from overseas and display your permit at the customs?

I am seriously thinking of making my own rennet powder from kid or calf abomasum. It keeps in the freezer and have a longer life. The only problem is getting an abomasum  >:(
Title: Re: Calling all Australians
Post by: silverjam on October 31, 2011, 11:01:48 AM
Hi Gurkan,

I'm not sure even if I would get a permit as it may be denied anyway but I do know you can put in an application for a permit to import a restricted item to AQIS (Australian Quarantine Inspection Service). I had a look at it but they talk about $40 an hour to consider this and that so I think it is more aimed at professional importers where you get clearance for permanent importation. I guess the best way would be to call AQIS and try and get someone to assess if calf rennet is a risk item and if not then maybe they will give you clearance. I think it is all way too complicated.

I did get in contact with a few people with the only two suggestions in Australia as cheeselinks (everyones suggestion) and someone suggested the Wagga Wagga Cheese Co can help with calf rennet (this tip came from a small scale commercial cheese manufacturer). I haven't looked into that option yet as there doesn't seem to be any main webpage etc. Saved for a rainy day.

Also, I was in contact with Renco in NZ who produces the famous (everywhere except Australia) calf rennet. They have said "We do sell direct to commercial customers who are prepared to work through the importation process. We do not as yet have a retail outlet in Australia, but are working on this". Perhaps a viable market for the budding Australian importer.

Well... while I've given up, I will post any developments if I come up with an Australian 'non-commercial' quantity source.

Title: Re: Calling all Australians
Post by: fied on October 31, 2011, 03:45:02 PM
Just a thought: would any abbatoirs near you let you have some abomasum?
Title: Re: Calling all Australians
Post by: Gürkan Yeniçeri on October 31, 2011, 10:18:20 PM
Quote
...someone suggested the Wagga Wagga Cheese Co can help with calf rennet (this tip came from a small scale commercial cheese manufacturer). I haven't looked into that option yet as there doesn't seem to be any main webpage etc. Saved for a rainy day

Silverjam that was me, read the third post from the top. If we get together and ask Barry kindly, he may be sell it to us. In fact, I can e-mail him right now if everyone is OK with it. May be we can put like 4 orders for me, you, gemma and bishop.

The other option is to do a petition to Cheeselinks to force them sell small quantity bottles of calf rennet. But I don't think 4 signatures are enough  :o we need more people.

No wonder Australian cheese industry is struggling with no raw milk and no calf rennet rules.

Quote
Just a thought: would any abbatoirs near you let you have some abomasum?
Hi Fied, As far as I know, the internal organs are not even given to the owner of the animal. I am buying bulk meat from a farmer and requested an abomasum and he said it is hard to get one from the abbatoir.
Title: Re: Calling all Australians
Post by: Melbourne Cheese on November 01, 2011, 01:58:10 AM
I would be happy to be part of a petition to Cheeselinks to get calf rennet
Title: Re: Calling all Australians
Post by: margaretsmall on November 02, 2011, 03:21:25 AM
Me too.
Title: Re: Calling all Australians
Post by: OzzieCheese on November 02, 2011, 08:09:01 AM
me to...
Title: Re: Calling all Australians
Post by: silverjam on November 02, 2011, 10:29:23 AM
Gurkan et al,

Seems to be some interest :)

Just to clarify I actually got the details of wagga wagga cheese co from a tassie cheese maker, but after I posted I noted your post as well. Obviously you're in a far better position to contact Barry than I am. Interesting though that two suggestions point that way. I would be interested in price and quantity if that option is available. I really only need a small amount though.

Having said that, cheese links would be far easier if they were willing to sell retail quantities. I sent them a general email a week or so ago with no reply yet. I might just send them some of the views in this post unless anyone objects. I should note that we have provided enough advertising for them to owe us some retail quantity calf rennet!

I have been given two contact names at cheese links who I can try and contact more directly, unless anyone else has a source.

Silverjam
Title: Re: Calling all Australians
Post by: Gürkan Yeniçeri on November 03, 2011, 05:50:14 AM
I think we should all send an e-mail to cheeselinks and make them realise that calf rennet is something that people looking for.

info AT cheeselinks DOT com DOT au is the only e-mail I have.

Also I will ask Barry if he can sell it to us? Pricing, shipment etc.
Title: Re: Calling all Australians
Post by: margaretsmall on November 03, 2011, 06:14:12 AM
Have emailed them today.
Margaret
Title: Re: Calling all Australians
Post by: Gürkan Yeniçeri on November 03, 2011, 09:53:50 PM
Hello Australian Cheesemakers,

Here is the e-mail reply from Barry

Quote
Gurkan

We can supply you rennet (all types ) at any volume you require

Let me know what and how much you want

Regards

Barry Lillywhite

Wagga Wagga Cheese Company
181 Cowabbie St
Coolamon, 2701
ph 02 69332170 (wk)
mob  0406386665
fax 02 69334429
e-mail  cheese AT csu DOT edu DOT au
web  [url=http://www.csu.edu.au/cheese]www.csu.edu.au/cheese[/url] ([url]http://www.csu.edu.au/cheese[/url])


I am thinking like 50ml or 100ml little bottles would do for each of us. The rennet we would get is double strength calf rennet. Specs are attached.

SO GIVE HIM A CALL WHEN YOU CAN...
Title: Re: Calling all Australians
Post by: Wagga Wagga Cheese Compan on November 03, 2011, 10:51:24 PM
Hi,

This is Hannah Lillywhite from the Wagga Wagga Cheese Company.
I just thought i would let all you keen home cheesemakers know that we are currently working to build a Wagga Wagga Cheese Company website on which you will be able to purchase home cheese making kits and refill kits of all your required rennets, cultures and other enzymes in quantities made up just for the home cheesemaker.
Until then you can contact us directly for anything you need.
Also we still have a few places available on our November Cheesemaking Workshop so if you would like to be involved you'll have to be fast!

Phone- 02 69332170; 0424220196
Email- cheese@csu.edu.au
Title: Re: Calling all Australians
Post by: boothrf on November 04, 2011, 12:06:53 AM
Thanks Hannah. Thats great news for all of us home cheesemakers!  ;D  Can you please advise us on this site when the website is up and running?

I also have a general question re rennet.  Everyone seems keen to get hold of calf rennet, so I presume it has some advantages over the vegetarian rennet I currently use?? Can someone explain these advantages please?
Title: Re: Calling all Australians
Post by: Gürkan Yeniçeri on November 04, 2011, 12:40:31 AM
AWESOME... Thanks Hannah.
Title: Re: Calling all Australians
Post by: silverjam on November 04, 2011, 03:31:50 AM
Thanks Gurkan for contacting the WWCC, but thanks in particular to WWCC and staff for assisting all us traditionalists.

Bob, re your question... Calf rennet is more powerful (i.e. economical) than non-animal rennet. Although that would probably depend on the strength and supply/demand of the product (this is an argument I have seen in Europe). I am guessing the economical aspect will not be of use here due to the serious lack of supply versus high demand in our current situation. While it can be used in place of vegetable rennet for all cheeses, it is more at home in long ageing cheeses like a classic vintage cheddar style cheese. It ages far better. I have heard that veg rennet can produce a sour taste in the cheese if it is aged too long, where as traditional animal rennet does not. I am sure one of our 'mature cheeses' in the forum can elaborate from experience on this aspect of calf rennet better than I can. Gurkan? Comments? Veg/microbial rennet is used a lot (if not solely) these days to keep vegetarians happy. Sounds obvious that cheese is vegetarian (ova-lacto vegetarian - not vegan), but it is not strictly vego when calf rennet is used (even though it is just a drop or two). Anyway, those are my thoughts. I simply want to use calf rennet from a traditionalist point of view. There is probably less calf rennet in cheese than there is human DNA/hair/skin cells in vegetarian products that are hand made. Sorry... I am not anti-vegetarian - I am just not vegetarian.

Silverjam

Title: Re: Calling all Australians
Post by: margaretsmall on November 04, 2011, 05:50:30 AM
I emailed cheeselinks yesterday and received their reply today as follows:

"We sell Calf Rennet in 125g bottle and they are $30.00.They are not on the web page as there are times when we don’t have it in stock.We do at the moment."

So its good to know there are 2 suppliers.

Margaret
Title: Re: Calling all Australians
Post by: boothrf on November 04, 2011, 05:56:29 AM
Thanks silverjam.  :D  From your comments it appears that following traditional methods is probably the main reason, so thanks for the details. I also have read that veg rennet can lead to sour flavours in cheese aged for a long time.  I suspect veg rennet is also cheaper than calf rennet and this, combined with it's acceptance by vegetarians would lead to its common use in commercial cheesemaking operations. I wonder if it has a longer shelf life or performs more reliably as well?

I see Cheeselinks have some in stock at the moment in 125g bottles so give it a try.
Title: Re: Calling all Australians
Post by: Gürkan Yeniçeri on November 06, 2011, 09:52:20 PM
Yes Silverjam is right. It all comes down to longer aging process for some cheeses and the final flavour profile. Also I am a traditionalist and want to use the real thing rather than some genetically modified bacteria and mold producing synthetic version of chymosin enzyme.

From wikipedia @ http://en.wikipedia.org/wiki/Rennet (http://en.wikipedia.org/wiki/Rennet)
Quote
The flavor and taste of cheeses produced with microbial rennets tend towards some bitterness, especially after longer maturation periods.[3] These so-called "microbial rennets" are suitable for vegetarians, provided no animal-based alimentation was used during the production.