I’ve been comparing animal rennet to vegetable rennet.  Animal must be less potent, as it requires twice as much.  Any opinions on the quality of finished cheeses using animal and veggie??  Is it just a preference thing??

I hear the veg one is fine for cheese under a year but older cheese req the animal rennet because it does not break down so fast. My supplier told me that.

That would indicate that after the rennet has done its job of coagulating the curd, there is a continuing effect on the finished product?

Yup, hense all that frustrating aging.

Green Cheese Maker - 09 June 2008 03:54 PM

That would indicate that after the rennet has done its job of coagulating the curd, there is a continuing effect on the finished product?

As I understand it, rennet,  an enzyme that breaks down casein in the milk, continues to act, even after coagulation, creating additional free amino acids/peptides that add to the complexity of the flavor of the cheese, and to a subtle change in its texture as well.