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  • tee hee!!

    January 22, 2009

  • I luv mah gubbeenment cheez.

    January 22, 2009

  • Well, this has been most enlightening. I had no idea that rennet could be made of non-animal materials. Thanks for all these posts! *loves Wordie*

    January 20, 2009

  • Expanding on what hernesheir said:

    Cheese contains rennet, and a lot of cheeses (especially in Europe) use animal rennet. According to Wikipedia, this kind of rennet is made from deep-frozen calf stomachs.

    Wikipedia also lists several non-animal sources of rennet.

    January 20, 2009

  • "Vegetarian" also means that non-animal rennet or other products are used as curdling or other agents during the making. No added animal products besides the milk itself.

    January 20, 2009

  • I know next to nothing about cheesemaking. Are other animal byproducts (e.g. fats other than milk fats) besides milk usually involved in making cheese?

    January 20, 2009

  • rolig: I think "vegetarian" is how these particular cheeses are classified and marketed, apart from mine and your senses of what constitutes "vegetarian", and may indicate that no animal products not inimical to the milk and milk fats themselves are added (is that a double negative?). For what that's worth. Yes, it is puzzling - to a hair-splitter, like me.

    January 20, 2009

  • What do you mean by "vegetarian" here? If you understand "vegetarian" loosely (meaning without meat), then all cheeses are vegetarian, but if you understand the word to exclude all animal byproducts, then this cheese would not be made from milk. Is it made from vegetable fats? *Puzzled.*

    January 20, 2009

  • "burnt"? Or "caramelized"?

    January 20, 2009

  • A vegetarian, semi-soft, table cheese from Ireland. The terracotta brine-washed rind has fine, white and pale blue mold. The taste of this dense, full-bodied cheese is rich and savory and is a superb compliment to burnt onions and other grilled cheeses. Won silver medals at the British Cheese Awards.

    January 20, 2009