Rennet is what turns milk into cheese, coagulating it to separate the curds from the whey. Our vegetarian liquid rennet is pure chymosin, produced by fermentation on a vegetable substrate using Aspergillus niger var. awamori. It suits every style of cheese, from fresh and soft to long-aged hard cheeses.

• Pure chymosin, liquid form
• Suitable for all cheese types
• Vegetarian and non-GMO certified
• Recommended dosage: 0.2ml per 1L of milk (adjust to suit your cheese style and milk)
• Store in the fridge