Rennetless

Rennetless is a term used to indicate that a cheese was made without animal rennet. Rennet is an enzyme complex traditionally sourced from the stomach lining of young ruminant animals, used to coagulate milk for cheesemaking. Rennetless cheeses use microbial, vegetable, or fermentation-produced chymosin (FPC) as alternatives.

This designation is primarily used for cheeses to appeal to consumers seeking vegetarian or animal-free products. It ensures the cheese's coagulation process aligns with specific dietary preferences, appearing most often in cheeses like cheddar, mozzarella, and parmesan.

The FDA considers microbial and vegetable rennets, as well as FPC, to be safe for use in food. These alternatives have undergone safety assessments and are generally recognized as safe (GRAS) or approved food additives. International bodies like JECFA have evaluated similar enzyme preparations used in food production. There are no widespread health controversies associated with the use of rennet alternatives.