Introduction:
Rennet cheese, also known as sweet milk cheese, is by far the largest type of cheese. The protein coagulation of the milk is done by adding rennet, an enzyme traditionally extracted from the stomach of calves. Small amounts of lactic acid bacteria may also be added to refine the taste. Microbial rennet, cultivated in fermenters using moulds, is also often used.
Use/Preparation:
Rennet cheese is used in a variety of cheeses, including soft cheeses (Brie, Camembert, Gorgonzola), semi-hard cheeses (Cheddar, Edam, Gruyère, Gouda, Leerdamer), semi-hard semi-hard cheeses (Butter cheese, Edelpilzkäse, Tilsiter), hard cheese (Allgäuer Bergkäse, Appenzeller, Emmentaler, Grana Padano, Pamigiano Reggiano, Raclette cheese) or filata cheese (Mozzarella, Provolone valpadana). It is used as a topping for bread, au gratin, pasta dishes, in sauces, cheese fondue, raclette or dips.
Health:
Like other cheeses, rennet cheese contains a lot of protein, calcium, phosphorus and vitamin B12. The main proteins contained in cheese are casein. Whey proteins, as well as some of the milk sugar lactose, remain in the whey. The longer cheese is matured, the more histamine and the less lactose it contains.
Alternatives:
As an alternative to rennet cheese, cheese made from other types of milk can be used. However, plant-based cheese alternatives made from nuts, seeds or soy also offer a wide variety of flavours and uses.
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