Dairy
Rennet Set
Rennet-set cheeses use enzymatic coagulation (animal, microbial, or plant rennet) as the main set—most aged European cheeses and many fresh rennet styles belong here. Method enables sweet curd flavours and diverse textures through cutting, cooking, and ageing. Label may note vegetarian rennet.
Track this ingredient
Unit
Characteristics
Preparations
AgedFreshWide Uses
Traits
Enzymatic SetSweet CurdTraditionalVariable TextureVersatile
History
Rennet coagulation spread with pastoral cheesemaking traditions.
IT
Roman writers described rennet-set pressed cheeses.
Microbial rennets expanded rennet-set options for vegetarian markets.