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Hello all!

Well, after 5 weeks of travel and horse shows I finally have a weekend coming up where I can make cheese again!  I'm looking at making a provolone and Romano.  I already have 2 Parms and so I thought the Romano would be a nice change.  I also hope to make one of this type of cheese per month so I can have a steady stream in a year or so when they're ready since I do LOVE a good Parm or Romano with a nice Syrah 

My question is about the rennet.  In reading the boards I've gathered that vegetable rennent can leave leave a more bitter flavor over time than animal rennet?  Is that true?

I have both now...tabs of veggie rennet and liquid calf rennet.  I've only used the liquid rennet in one recipe, my camembert, where it specifically called for liquid rennet.

I'm wondering though if I shouldn't be using the liquid calf rennet in all of my longer aging cheeses?  What do you think?

If you add too much of either type you can end up with that result.

Veggie rennet is more prone to bitterness, especially with long aging.