Rennet is used to coagulate (thicken) milk during the cheesemaking process, making curds form. Rennet comes from the following sources:

Enzymes extracted from the stomach lining of a calf, ewe or baby goat (traditional/animal rennet) Plants (plant-based rennet) Microbes in fungus and yeast (microbial rennet) Genetically engineered or fermentation produced rennet

In short, traditional (animal) rennet is avoided by strict vegetarians. Plant-based rennet is acceptable but not widely used; in most cases, cardoon thistle is used to coagulate the milk. This is found most often in Spanish and Portuguese cheeses. Microbial rennet isn't used much in cheesemaking because it's unpredictable and can produce unwanted flavors, like bitterness. And genetically engineered/fermentation produced rennet is considered okay by some vegetarians and not by others because it originates from the cell of an animal.

Unfortunately, the FDA does not require cheesemakers to specify what type of rennet they use. However, many cheesemakers who use plant-based rennet do choose to share this information. A good cheese store will be able to provide information about which cheeses are vegetarian. You can also consult the list below.

The cheeses listed below are made with vegetarian rennet. Double-check with your local cheesemonger, though, as production methods can change.

The Spruce / Michela Buttignol

Artisanal Cheeses Made With Vegetarian Rennet

Soft Cheese

Bermuda Triangle, Fog Light, Humboldt Fog, Truffle Tremor - Made by Cypress Grove in California

Coach Farm Goat cheese (all products): Made by Coach Farm in New York

Blythedale Camembert: Made by Blythedale Farm in Vermont

Bijou, Bonne Buche: Made by Vermont Butter & Cheese in Vermont

Buche Noir, Merry Goat Round: Made by Firefly Farms in Maryland

Camellia: Made by Redwood Hill Farm in California

Crocodile Tear: Made by Capriole in Indiana

MouCo Camembert: Made by MouCo Cheese Company in Colorado

Mt. Tam, St. Pat, Red Hawk: Made by Cowgirl Creamery in California

Hoja Santa: Made by Mozzarella Company in Texas

Hudson Valley Camembert: Made by Old Chatham Sheepherding Co. in New York

Marin French Cheese Co. Triple Crème: Made by Marin French Cheese Co. in California

Wasabi Disk: Made by Westfield Farm in Massachusetts

Semi-Soft Cheese

Ardrahan: Made by Ardrahan Farmhouse Cheese in Ireland (imported by Neals Yard Dairy)

Barely Buzzed: Made by Beehive Cheese in Utah

Gravestein Gold: Made by Redwood Hill Farm in California

Carmody: Made by Bellwether Farms in California

Fleur de la Terre: Made by Trader's Point Creamery in Indiana

Smoked Scamorza: Made by Mozzarella Company in Texas

St. George: Made by Matos Cheese Factory in California

Otentique: Made by Juniper Grove Farm in Oregon

Just Jack & other jack cheeses: Made by Beecher's Handmade Cheese in Washington

Torta de La Serena: Made in Spain

Torta del Casar: Made in Spain

Aged Cheese

Appleby's Cheshire: Made by Abbey Farm in England (imported by Neal's Yard)

Lamb Chopper, Midnight Moon: Made by Cypress Grove in California

Cabot Cheddars: Made by Cabot Creamery in Vermont

Black Butte: Made by Pedrozo Dairy in California

Bravo Cheddar, Silver Mountain: Made by Bravo Farms in California

Goat Cheddar: Made by Redwood Hill Farm in California

Flagship Cheddar: Made by Beecher's Handmade Cheese in Washington state

Dry Jack Special Reserve, Mezzo Seco: Made by Vella Cheese Company in California

Hook's 5-year Cheddar: Made by Hook's Cheese Company in Wisconsin

Promontory Cheddar: Made by Beehive Cheese in Utah

San Joaquin Gold, Fiscalini Bandage-Wrapped Cheddar: Made by Fiscalini Farm in California

Serena, Serenita: Made by Three Sisters Farmstead Cheese in California

Wensleydale: Made by Wensleydale Creamery in England

Winchester Gouda: Made by Winchester Cheese Company in California

Shelburne Farms Cheddar: Made by Shelburne Farms in Vermont

Roth's Private Reserve: Made by Roth Kase in Wisconsin

Blue Cheese