Feta Cheese: The Rennet Conundrum – Separating Fact from Fiction

Rennet is an enzyme traditionally extracted from the lining of a calf’s stomach. It plays a crucial role in cheesemaking by coagulating milk proteins, forming the curd that eventually becomes cheese.

Feta Cheese and Rennet

Feta cheese, a beloved Greek delicacy, has been a staple in Mediterranean cuisine for centuries. Its creamy texture and tangy flavor have captivated taste buds worldwide. But does feta cheese use rennet?

The answer is yes, traditionally. Rennet has been the primary coagulant used in feta cheese production for generations. However, with the growing demand for vegetarian and vegan options, alternative coagulants have emerged.

Traditional Feta Cheese Production

In traditional feta cheesemaking, rennet is added to warm sheep‘s or goat’s milk. The enzyme breaks down the milk proteins, causing them to form a semi-solid curd. The curd is then cut into small pieces and left to drain, removing the whey.

Alternative Coagulants for Feta Cheese

Recognizing the need for rennet-free options, cheesemakers have explored various alternative coagulants:

• Microbial Rennet: Derived from microorganisms, microbial rennet offers a vegetarian alternative to animal-derived rennet.
• Vegetable Rennet: Extracted from plants such as fig leaves or thistle flowers, vegetable rennet provides a vegan-friendly option.
• Acid Coagulation: Using acids like lemon juice or vinegar, acid coagulation relies on natural acidity to coagulate milk proteins.

Impact of Rennet on Feta Cheese

The use of rennet in feta cheese has a significant impact on its characteristics:

• Texture: Rennet-coagulated feta tends to have a firmer, more crumbly texture.
• Flavor: Rennet contributes to the distinctive tangy flavor of feta cheese.
• Aroma: Feta cheese made with rennet often has a more pronounced aroma.

Rennet-Free Feta Cheese

For those who prefer rennet-free options, several feta cheese varieties are available:

• Microbial Rennet Feta: Made with microbial rennet, these feta cheeses offer a vegetarian-friendly alternative without compromising taste or texture.
• Vegetable Rennet Feta: Vegan-friendly feta cheeses use vegetable rennet to coagulate milk proteins.
• Acid-Coagulated Feta: Made with acids, these feta cheeses have a slightly different texture and flavor profile.

Choosing the Right Feta Cheese

When selecting feta cheese, consider your dietary preferences and the desired characteristics:

• Traditional Rennet: For a classic feta experience with a firm texture and tangy flavor, opt for rennet-coagulated feta.
• Rennet-Free: For vegetarian or vegan options, choose feta cheese made with microbial, vegetable, or acid coagulants.
• Texture: If you prefer a softer, more spreadable feta, consider acid-coagulated varieties.
• Flavor: For a more intense flavor, choose feta aged for longer periods.

The Bottom Line: Embracing Diversity in Feta Cheese

The use of rennet in feta cheese has been a tradition for centuries, but the availability of alternative coagulants has opened up a world of options. Whether you prefer the classic rennet-coagulated feta or a rennet-free alternative, there is a feta cheese to suit every palate. Embrace the diversity and enjoy the unique flavors and textures that feta cheese has to offer.

Answers to Your Most Common Questions

Q: Is all feta cheese made with rennet?
A: Traditionally yes, but rennet-free feta varieties are increasingly available.

Q: What are the differences between traditional and rennet-free feta cheese?
A: Traditional feta has a firmer texture and tangier flavor, while rennet-free feta may have a softer texture and milder flavor.

Q: Can vegans eat feta cheese?
A: Yes, there are vegan feta cheese options made with vegetable rennet or acid coagulation.

Q: Is feta cheese a good source of protein?
A: Yes, feta cheese is a good source of protein, providing around 6 grams per ounce.

Q: How should I store feta cheese?
A: Store feta cheese in its original brine in the refrigerator for up to 2 months.