Cheese fact: Rennet from a calf’s stomach isn’t the only coagulating enzyme that cheesemakers can use. Throughout history, rennet has been extracted from cardoon thistle and carrageen moss - and according to our friends at Formaggio Kitchen, even black snails have been used for their coagulating properties! Click for an article about the different types of rennet, past and present.
Photo by Grongar
Cheese facts! Always fascinating.