Send a comment on this item to LII:
Send a comment on this item to LII staff, who on weekdays will usually reply within 24 hours.
Rennet and Enzymes and Cheese, Oh My!
Brief FAQ about rennet, which is the enzyme used for the coagulation of milk in the process of making cheese. Includes the types of coagulating enzymes used to make cheese and concerns about animal rennet among animal rights activists, vegetarians, and some orthodox religions. From Whole Foods Market.
http://www.wholefoodsmarket.com/products/cheese.php#rennet
Asterisk
*
indicates required field.
Your Name
Your Email Address
*
We will not sell or provide your email address to anyone else.
Comment
*
Enter the verification code as it is shown in the box below. This helps prevent automated submissions.
*
