Dairy processor Saputo confirms that rennet is an enzyme used in cheese manufacturing to promote coagulation. The company states that there are four types of rennet used in cheese making.

Driven by innovation and global demand, the processed and analogue cheese market is reinventing itself. Rennet caseins, true technological enhancers, deliver smooth melting, stretching, and thermal ...

For plant-based rennet cheese lovers wanting to stick to dairy, options like Marin French's vegetarian Brie are known for offering the same soft-ripened consistency using microbial enzymes.

Today’s protein-obsessed culture is rediscovering cottage cheese. On social media, people are blending it into ice cream, ...

Confused about the difference between paneer and cheese? Learn how paneer and cheese differ in taste, nutrition, shelf life, ...

Queijo de Ovelha Amanteigado – which translates as buttery sheep’s cheese – made by Quinto do Pomar in the Serra da Gardunha in the centre of the country, is a thistle-rennet cheese with an ...

Queijo de Ovelha Amanteigado – which translates as buttery sheep’s cheese – made by Quinto do Pomar in the Serra da Gardunha in the centre of the country, is a thistle-rennet cheese with an ...