I was at the local supermarket today and they had a Woolwich Dairy Triple Cream Goat Brie. I looked at their website and they say that it is rennet free. It didn't seem at all acid, so I was wondering what the coagulation mechanism is? Could someone explain to me?
Thanks,
Michael
Various enzymes can also be used. porcine pepsin is one I can think of off hand. I am not sure if that is stil considered a rennet though.
The definition of rennet is not very clear, in the old days it meant animal based rennet. Now you can get microbial based "rennet" or as Debi says, coagulants from other sources.
Also, Brie type cheeses can be made based largely on lactic acid coagulated method which uses very little to no "rennet". If you contact the manufacturer let us know!
I was going through my collection of cheese notes and such and it seems to me I read somewhere (although I'm sorry I can't find it - must have been lost in the crash last month), That someone made a camembert with Clabber and no rennet but left the curds to settle for a few days before cutting.
Karen does that sound familuar? You seem to be the most knowledgable about using clabber.
It's probably some plant dirived enzyme substitute that does the same thing but no one called it Rennet... They do this to market for vegetarian and kosher cheeses. Is this Kosher? (Either K in a circle, U in a circle and/or reads "Chalav Yisrael")
I emailed Woolwich this morning and I find by reply that they are using a microbial enzyme to coagulate the curd. For vegetarian friendliness reasons. So I guess that answers my question.
Thanks,
Michael
Sounds like a veggie rennet to me. Guess they think the vegetarians are only familiar with the word rennet.