There are three kinds of rennets. 1) Animal rennet. 2) Vegetable rennet. 3) Microbial Rennet. 2) and 3) are OK for vegetarians. The following web pages lists the brand of cheese that is make with one of the three kinds of rennet in USA (West, Midwest and East of USA).
http://www.traderjoes.com/products/brochures/rennet_west.asp
http://www.traderjoes.com/products/brochures/east_rennet.asp?ECID=list_track
2) info. from Richard
Hi, sisters,
Below is an article from an online encyclopedia
(www.wikipedia.org) explaining that nowadays rennet is
usually derived from vegetable sources. (By the way,
this encyclopedia is an excellent source of
information on almost any topic imaginable.)
Rennet, also called chymosin, is an enzyme that is
added to milk as the first step in making cheese, or
for making junket. The enzyme converts calcium
caseinate particles in the milk to relatively
insoluble calcium paracaseinate, which in the presence
of calcium ions coagulates to form a curd.
The traditional source of rennet is the abomasum
(fourth stomach) of slaughtered new-born calves or
other young ruminants. It is also possible to produce
rennet from fungi. In recent times, most commercial
rennet is made from genetically modified yeast or
bacteria, allowing the production of cheese that is
considered vegetarian. This rennet is thought to be of
a greater quality and consistency than traditional
animal rennet?.
WML,
Richard
3)…also some rennet is vegetable based, usually the only way to know is to call the manufacturer?
Ayurveda is the knowledge of life and tells us how to live a healthy life. Before we discuss how to go about it, we need to appreciate the difference between being 'disease free' and 'healthy'. The opposite of 'healthy' would be 'unhealthy' and the latter is not necessarily synonymous with being diseased.