Grex cooking Conference

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.