Processed

Lamb Rennet

A tier

Lamb rennet is extracted from the abomasum of suckling lambs and is the traditional coagulant for several Mediterranean sheep-milk cheeses. It often arrives as a paste that still carries lipase from the stomach lining, so the curd picks up a piquant, sheepy sharpness that a purified calf extract will not give. Pecorino-style and some Greek and Balkan cheeses are built on that extra lipolysis. The paste is rustic: strength varies, and a heavy hand makes a soapy, over-sharp cheese. Dilute and dose by a test vat, not by folklore alone. It is not a neutral stand-in for calf rennet in a mild cheddar. Keep it cold and use it as a flavour coagulant, not just a set.