It's a naturally occurring enzyme. As long is it lists a source (vegetable/animal), it is natural. There's also genetically engineered rennet, which we are avoiding if possible.
http://cheese.about.com/od/howcheeseismade/f/What-Is-Rennet.htm
http://blog.fooducate.com/2011/04/05/10-things-to-know-about-rennet-its-in-your-cheese/
I've got vegetable rennet in my freezer... given some non-idonized salt and some citric acid and a cheese cloth we could totally make mozarella from scratch...
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