Did you ever look at the ingredients of the cheese you bought and noticed it lists “enzymes”?
Those enzymes help to coagulate cheese in order for it to clump together. What some may not realize is if not specifically stated, those “enzymes” come from the stomach lining of slaughtered new born calves or pigs.
Enzymes can also be listed in the ingredients as “rennet”. Rennet can also be sourced from microbes or plants but the ingredient list will usually state if the rennet is from an animal, plant, or microbe. If the ingredients just list enzymes, chances are it came from a dead calf or pig.
Some packages may state “vegetable rennet” or “suitable for vegetarians”.
The types of cheeses that usually contain animal rennet will be cheddar, mozzarella, parmesan or romano cheeses.
So next time you are at the grocery store and are in the cheese aisle, take a look at the ingredients. You will be surprised that many cheeses just list “enzymes” as an ingredient.
If you want to make your own parmesan cheese, it will only take 5 minutes of your time, is a lot healthier, and cruelty-free.
Here is my go to recipe for parmesan cheese from Minimalist Baker;
3/4 cashews
3 tablespoons of nutritional yeast (has a cheesey flavor packed with protein, B6, and B12. The brand I use is Bragg)
3/4 teaspoon salt
1/4 teaspoon garlic powder
Add all the ingredients to a food processor and mix until a fine meal is achieved.
Store in the refrigerator. Can last for several weeks.
Makes 1 cup.
Diagram courtesy of Vegan of Instagram
