MANILA, Philippines – Filipino cheese makers have to thank Dr. Susana Mercado of the National Institute for Molecular Biology and Biotechnology (UPLB-Biotech) for developing microbial rennet fermented ...
It used to be that making cheese meant killing cows. Young cows, specifically—a few days old, at most. The stomach of an unweaned calf produces enzymes that turn liquid milk into good, hard, flavorful ...
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.
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