Vegetable rennet is obtained mainly from the latex of the green parts of the fig tree and wild thistle flowers.
Today, it is highly sought after because it is suitable for vegetarians but, it has actually also been used for years to make some traditional Italian cheeses and goat’s cheeses to make them much more delicate and creamy!

In our shop, you will find plenty to choose from, including rennet in liquid, powder and paste form, milk enzymes, coagulants and adjuvants.

But also do more!

Are you looking for a different composition or do you need and original formula?

Get in touch and we’ll do everything we can to accomodate you!