Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site linus.UUCP Path: utzoo!linus!jgb From: jgb@linus.UUCP (Jonathan G. Bressel) Newsgroups: net.veg Subject: Re: Rennet and Cheese Message-ID: <1173@linus.UUCP> Date: Mon, 12-Nov-84 09:35:00 EST Article-I.D.: linus.1173 Posted: Mon Nov 12 09:35:00 1984 Date-Received: Tue, 13-Nov-84 01:13:50 EST References: Reply-To: jgb@linus.UUCP (Jonathan G. Bressel) Distribution: net Organization: The MITRE Corp., Bedford, Ma. Lines: 37 Summary: In article derek2@garfield.UUCP (Derek S Keeping) writes: > > I have a question which recently came up. How do other net.veg's deal > with rennet in cheese? Do you just avoid cheese, or do you consider > rennet content unimportant? > > Is there some source for cheese made without rennet? Can cheese be made > without rennet? Any help would be MUCH appreciated. > > Derek S. Keeping > {allegra,utcsrgv,inhp4}!garfield!derek2 I used to eat only Kosher cheese on the mistaken assumption that since Kashrut forbids mixing milk with meat, this cheese would contain no animal rennet. This is not true. (I can explain this if anyone wishes). There are cheeses made with vegetable rennet, available at health food stores. Cheeses which require rennet, cannot be made without it, but there are vegetable sources for rennet. I no longer eat dairy products, hence I no longer have any problem with cheese. Point of information: The dairy industry is just as cruel to cows as is the meat industry. The dairy industry supplies a great fraction of the cows used in the meat industry. The notoriously cruel veal industry receives its calves from the dairy industry. Cows don't simply give milk all of their lives. They must give birth periodically in order to maintain their milk supply, just as humans do. The resultant calves are either slaughtered for veal, or raised for beef. -- Jonathan G. Bressel ARPA: linus!jgb@mitre-bedford UUCP: ...{decvax,utzoo,philabs,security,allegra,genrad}!linus!jgb