Dairy

Rennet Set

Rennet-set curd uses enzyme coagulation for cheese curds, pasta filata bases, and cagliata—elastic, squeaky when fresh, meltable when handled as cheese. Eat squeaky curds, stretch mozzarella, or age further. Keep fresh curds cold; squeak fades with time.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Cagliata

Cheese Curds

Pasta Filata Curd

Squeaky Curds

Characteristics

Preparations

Eaten PlainFreshFriedStretched

Traits

Cheese PathElasticElastic OptionsMilkyRennetSqueaky When Fresh

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 156

Amount per 100 g

Total Fat 9.56 g
Saturated Fat 6.1 g
Trans Fat 0.3 g
Monounsaturated Fat 2.83 g
Polyunsaturated Fat 0.29 g
Cholesterol 29.7 mg
Sodium 84.6 mg
Salt 0.19 g
Total Carbohydrate 5.16 g
Dietary Fibre 0 g
Total Sugars 5.01 g
Complex / starch 0 g
Protein 8.41 g
Water 69.2 g

Detailed nutrients

Energy 156 kcal
Water 69.2 g
Carbohydrates 5.16 g
- Sugars 5.01 g
Protein 8.41 g
Fat 9.56 g
- Saturated Fat 6.1 g
- Monounsaturated Fat 2.83 g
- Polyunsaturated Fat 0.29 g
  - Omega-3 0.03 g
- Trans Fat 0.3 g
Vitamins 29.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
Minerals 394 mg
- Major Minerals 393 mg
  - Calcium 64 mg
  - Sodium 84.6 mg
  - Potassium 244 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 29.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.7 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.62 · Potassium: 244 · Calcium: 64 · Iron: 1.5 ·

Rennet Set of Curd: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Rennet coagulation enabled durable cheese curds across pastoral cultures.

1900

Industrial rennet curds fed cheddar and mozzarella production.

2000

Snack cheese curds popularised rennet curd as a food in itself.