The Microbial Rennet in Our Amish Cheeses
Simply Cheese takes pride in working with cheesemakers who use innovative and responsible practices throughout the cheesemaking process. This commitment extends to the type of rennet used in our Amish cheeses.

What is Rennet?

Rennet is essential to cheese production. The enzymes in rennet coagulate the milk and help separate the solid curds from the liquid whey, giving cheesemakers the raw material to create an amazing variety of cheeses. Traditionally, rennet is sourced from the stomachs of young calves. 

The Amish cheeses that we sell are produced with a modern and sustainable alternative – microbial rennet. One particular microorganism used in this process is Kluyveromyces lactis, a yeast which has the ability to assimilate lactose and convert it into lactic acid. This yeast, along with others, is cultivated in controlled environments to produce rennet on a large scale.

Kluyveromyces lactis has a number of functions in cheese-making:
  • It softens the curd
  • It produces fruity flavor notes
  • Its enzymatic action reduces the bitterness of cheeses
  • It consumes residual sugar, limiting post acidification
  • Its early implantation on the surface of cheeses prevents fungal contamination

Benefits of Microbial Rennet

  • Sustainable and Ethical: Microbial rennet eliminates the need for animal-derived rennet, promoting environmentally friendly and responsible practices within the dairy industry.
  • Quality and Consistency: Microbial rennet offers consistent enzyme production, leading to reliable and predictable cheesemaking outcomes.
  • Versatility: Microbial rennet allows for the production of cheese that adheres to specific dietary requirements, such as organic and kosher certifications. It can also extend shelf life and potentially reduce production costs.

The Kluyveromyces lactis Difference

The next time you savor a slice of Simply Cheese's Amish cheese, remember the remarkable role that Kluyveromyces lactis plays in its production. This tiny yeast allows cheesemakers to create high-quality cheese while upholding a commitment to responsible and sustainable practices.