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From: sra@oddjob.UChicago.UUCP (Scott Anderson)
Newsgroups: net.veg
Subject: Re: Rennet and Cheese
Message-ID: <529@oddjob.UChicago.UUCP>
Date: Sun, 11-Nov-84 23:08:12 EST
Article-I.D.: oddjob.529
Posted: Sun Nov 11 23:08:12 1984
Date-Received: Tue, 13-Nov-84 07:59:54 EST
References: <1901@garfield.UUCP>
Organization: U. Chicago: Astronomy & Astrophysics
Lines: 14

<<<<<<Say cheese!>>>>>>

It is possible to make most cheese without animal rennet.  The
one particular exception that I know of is swiss cheese (you just don't get
the same flavor/consistency/holes, I guess).  But american standards like
cheddar, colby, monterey jack, muenster, farmers, etc. all can be and often
are made with enzymes from vegetable sources, although you would have to ask
the manufacturer directly to be sure.  At the retail end, the best sources
that I know of for "labeled" vegetarian cheese are food coops, where food
consciousness is a quantum leap above A&P(tm).  Health food stores will also
stock it, but at usually-exorbitant prices.

                                    Scott Anderson
                                    ...!ihnp4!oddjob!kaos