Processed

Kid Rennet

A tier

Kid rennet comes from the abomasum of young goats and is the matching coagulant for traditional goat cheeses that want a clean set with a caprine, slightly piquant edge. Like lamb paste it may carry lipase; unlike microbial coagulants it belongs to a specific milk-and-stomach pairing that farmhouse Loire and Mediterranean makers still argue for. Use it when the milk is goat and the style is old-country, not when you need a vegetarian label. Strength varies more than factory FPC. A good kid rennet sets a fragile goat curd without turning it bitter if you respect dose and temperature. Store cold; the paste is alive with enzymes you do not want wandering at room heat.