Just a quick little PSA as I know how hard it is to find real rennet cheese.
I have a very noticeable discomfort in my lower left abdomen (stomach?) from any cheese that is made with vegetarian or microbial enzymes.
However I read about vegetable enzymes which can be from natural fruits and vegetables traditionally used for cheese making. Think Figs for example Making Cheese with The Romans - Columella's Cheese
So I tried the only vegetable enzyme cheese i could get at my local grocery store and there was no discomfort!
Its not as easy to find as the others, its likely as rare as rennet, however if you have both at your grocery then you have two options now!
Some softer cheeses like muenster even if made by fake rennet don’t disturb me as much, I dont know why.
I suspect that I’m also not so tolerant of the orange color used in cheese, Annatto.
I have a very noticeable discomfort in my lower left abdomen (stomach?) from any cheese that is made with vegetarian or microbial enzymes.
However I read about vegetable enzymes which can be from natural fruits and vegetables traditionally used for cheese making. Think Figs for example Making Cheese with The Romans - Columella's Cheese
Rennet For Cheese Making: Everything You Need To Know
Rennet is an ingredient used in cheesemaking to facilitate the proper formation of a firm curd.
www.thecheesemaker.com
So I tried the only vegetable enzyme cheese i could get at my local grocery store and there was no discomfort!
Its not as easy to find as the others, its likely as rare as rennet, however if you have both at your grocery then you have two options now!
Some softer cheeses like muenster even if made by fake rennet don’t disturb me as much, I dont know why.
I suspect that I’m also not so tolerant of the orange color used in cheese, Annatto.