Animal rennet is taken from calves' stomach linings. Some vegetables contain the right enzymes to coagulate cheese. Mallow, creeping Charlie, fig tree bark, thistles, and nettles all have coagulating properties. I've read that some Mediterranean cheeses are traditionally made with thistle coagulant, but I have not tracked down any of those cheeses yet. Microbial rennets are taken from certain molds which produce the necessary enzymes to make cheese. I have been too busy to get to Whole Foods and pick up some Seaside Cheddar. But it's still in my plans.
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