Are you a cheese lover who is also concerned about consuming pork enzymes?
You’re not alone.
With so many different types of cheese available, it can be difficult to know which ones contain animal rennet and which ones are safe for vegetarians and those who avoid pork-related ingredients.
In this article, we’ll explore the use of enzymes in cheese production, the types of rennet used, and which cheeses may contain pork enzymes.
So sit back, relax, and get ready to learn all about the world of cheese!
What Cheese Has Pork Enzymes?
While the majority of cheeses are made using animal rennet, which is derived from the stomachs of calves, it is important to note that not all animal rennet comes from calves. Rennet can also be derived from pigs, and is traditionally used in the production of Pecorino di Farindola and Parmesan cheese.
This means that if you are avoiding pork-related ingredients for religious or dietary reasons, you should be cautious when consuming these types of cheese.
It is also worth noting that some cheeses may contain enzymes derived from animal stomachs other than rennet. These enzymes may come from pigs, cows, or goats, and can be used to develop unique flavors in the cheese.
However, it is important to remember that not all cheeses contain animal enzymes. In fact, the majority of cheese produced worldwide uses vegetable rennet, which is derived from plants such as thistle or fig leaves.
So if you are looking to avoid pork enzymes in your cheese, it is best to stick to cheeses made with vegetable rennet or those labeled as vegetarian or vegan.
Understanding Enzymes In Cheese Production
Enzymes play a crucial role in the production of cheese, as they help to develop unique flavors and textures. Proteases, which are enzymes that break down proteins, are added to milk during cheese production to hydrolyze caseins, specifically kappa casein, which stabilizes micelle formation preventing coagulation.
Rennet and rennin are general terms for any enzyme used to coagulate milk. The most common enzyme isolated from rennet is chymosin, which is traditionally derived from the stomachs of calves. However, chymosin can also be obtained from several other animals, microbial or vegetable sources.
Indigenous microbial chymosin (from fungi or bacteria) is ineffective for making cheddar and other hard cheeses. This has led to limited supplies of calf rennet and prompted genetic engineering of microbial chymosin by cloning calf prochymosin genes into bacteria. Bioengineered chymosin may be involved in the production of up to 70% of cheese products.
While the use of bioengineered enzymes spares the lives of calves, it presents ethics issues for those opposed to eating foods prepared with genetically engineered materials.
In addition to proteases, lipolytic enzymes such as esterases and lipases are used in cheese production to enhance flavor. Lipolysis makes a significant role in the flavor of Swiss cheese, while the peppery flavor of Blue cheese is produced by short-chain unsaturated fats and methyl ketones.
Types Of Rennet Used In Cheese Making
There are three main types of rennet used in cheese making: animal rennet, genetically modified (GM) rennet, and vegetable rennet.
Animal rennet is the traditional and most commonly used form of rennet in cheese making. It is derived from the stomachs of young ruminant animals such as calves, lambs, and kids. The enzyme chymosin found in animal rennet helps coagulate the milk and turn it into cheese. However, it is important to note that animal rennet must come from the same species of animal as the milk being used in cheese production. For example, calf-rennet is used to produce cow’s milk cheese, while lamb-rennet produces sheep milk cheese and kid-rennet produces goat milk cheese.
GM rennet, also known as ChymostarTM, is a type of rennet produced by genetically modifying mold or bacteria to produce an enzyme identical to that produced by a calf. This type of rennet is safe for Muslims who insist on zabihah, as no animals are slaughtered in the production process. GM rennet is widely used in commercial cheese production, accounting for 75-80% of all cheese produced.
Vegetable rennet is a microbial rennet extracted from plants such as thistle or fig leaves. It has no animal origin and is considered vegetarian-friendly. This type of rennet is commonly used in Kosher and Halal cheeses and is suitable for those who do not want to use any animal products in their cheese other than milk.
Cheeses Made With Animal Rennet
Cheeses made with animal rennet are not suitable for vegetarians, and may not be suitable for those who avoid pork-related ingredients. The most common animal rennet used in cheese production comes from the stomachs of calves, lambs, and goats, depending on the type of milk being used.
Cheeses that commonly use animal rennet include Parmesan, Pecorino Romano, Manchego, Gruyère, and Gorgonzola. It is important to note that while these cheeses may not contain pork enzymes specifically, they do contain animal enzymes that may not be suitable for some dietary restrictions.
It is also worth noting that some cheeses may contain a combination of animal and microbial rennet. Kraft cheese products, for example, use both microbial and animal-derived enzymes in their cheese production process.
If you are looking to avoid animal rennet in your cheese, it is important to read labels carefully and look for cheeses made with vegetable rennet or labeled as vegetarian or vegan. These types of rennet are derived from plants and do not contain any animal products.
Cheeses Made With Non-Animal Rennet
For those looking to avoid animal rennet altogether, there are several options available. Many hard cheeses, including Parmesan, Cheddar, Manchego, Pecorino Romano, and Swiss traditionally use animal rennet. However, there are now many cheeses made with non-animal-derived enzymes that can be enjoyed by vegetarians and those who prefer a plant-based diet.
Some popular brands that offer non-animal rennet cheeses include Cabot, Lucerne (Safeway), Kirkland Signature (Costco), and Great Value. It is important to note that not all cheeses from these brands are vegetarian-friendly, so it is best to check the label or do research beforehand.
Another option for those looking for non-animal rennet cheese is to opt for fresh or young cheeses that are served soon after production. Rice University identifies several of these types of cheese as being rennet-free.
Finally, for those who enjoy mozzarella cheese but cannot consume animal rennet, there are plant-based mozzarella options available. These cheeses have a mild flavor and soft texture, making them ideal for use in dishes such as paninis or pizzas.
Alternatives To Cheeses With Pork Enzymes
If you are looking for alternatives to cheeses that contain pork enzymes, there are several options available. One option is to look for cheeses that are made with vegetable rennet, which is derived from plants and is vegetarian-friendly. Some examples of cheeses made with vegetable rennet include cheddar, mozzarella, and feta.
Another option is to look for cheeses labeled as vegetarian or vegan. These cheeses are typically made with non-animal rennet substitutes such as microbial enzymes or vegetable rennet. Some popular brands that offer vegetarian and vegan cheese options include Daiya, Follow Your Heart, and Miyoko’s Creamery.
It is also worth noting that some big brands are starting to use non-animal rennet substitutes due to increased demand. If a brand does this, it is typically clearly listed on the ingredient list as “vegetarian enzymes,” “vegetable rennet,” “microbial enzymes,” or “non-animal enzymes.”
If you are unsure about whether a particular cheese contains pork enzymes, it is always best to contact the manufacturer or check their website for more information. Additionally, if you have any dietary restrictions or concerns, it is important to consult with a healthcare professional or registered dietitian before making any changes to your diet.