Animal rennet is still prevalent in many of Europe’s cheeses, despite a shift towards vegetarian rennet. Geographical indicators are a key reason why. Rennet is a vital part of cheese production.

Use a skimmer or strainer to transfer the halloumi for a brief dunk in the water, making the cheese just cool enough to handle yet still warm and pliable. Flatten the round to a thickness of about 3/4 ...

The Montgomery family make unpasteurised cheddar seven days a week to ensure the freshness of the milk at the farm in Cadbury, Somerset, they have owned since 1911. Jamie Montgomery is one of the few ...

Discover how early Ohio pioneers used traditional cheesemaking methods, rennet, and wooden presses to preserve milk long ...

Rennet coagulation and gelation lie at the heart of cheese manufacture, where specific proteolytic enzymes cleave κ-casein on the surface of casein micelles. This enzymatic action destabilises the ...

It’s always been cheddar on sandwiches and brie on the charcuterie board, but what of parmesan? This high-protein cheese is ...