What’s The Impact Of Rennet Quality On Cheese Making?

“I’m starting a small artisanal cheese-making business in Perth, Australia, and I’ve been having some trouble with the texture and flavor consistency of my cheeses. I’ve read a bit about how rennet quality can influence the final product, but I’m not entirely clear on what aspects of the rennet I should be focusing on. Could you explain how different qualities of rennet impact cheese making and what I should look out for to ensure a high-quality cheese?” thanks, Harry, Perth, Australia.

What’s The Impact Of Rennet Quality On Cheese Making?

Hi Harry! It’s fantastic that you’re embarking on your artisanal cheese-making journey. Rennet is indeed a pivotal component in cheese making, impacting everything from texture to flavor. Understanding the nuances of rennet quality can help you achieve consistency and premium quality in your cheeses. Let’s break down the basic components and how different qualities of rennet come into play.

What is Rennet?

Rennet is a complex set of enzymes typically obtained from the stomachs of ruminant mammals. The key enzyme in rennet responsible for cheese production is chymosin. It helps coagulate the milk, separating it into curds (solid) and whey (liquid). High-quality rennet ensures a well-timed and effective coagulation process, which is the foundation of making cheese.

Types of Rennet

There are several types of rennet available, each with its own properties and implications for cheese making:

• Derived from the stomachs of calves, lambs, or goats, animal rennet is traditionally used in cheese making. It generally produces cheeses with a richer flavor and more complex textures.
• Vegetarian Rennet: Sourced from plants like thistle or fig leaves, or from certain microbial sources. It’s a suitable alternative for vegetarians and can produce comparable results to animal rennet if used correctly.
• Microbial Rennet: Created through the fermentation of fungi or bacteria, microbial rennet can be less consistent and might impart a slightly bitter flavor if not used correctly.
• Genetically Engineered (FPC) Rennet: This type is produced through fermentation using genetically modified fungi, which produce chymosin identical to that found in animal rennet. It’s consistent in strength and often used in commercial cheese making.

Why Rennet Quality Matters

Good quality rennet should have consistent enzymatic activity, a clean flavor profile, and minimal contaminants. When the quality of rennet fluctuates, it can lead to a range of issues in cheese production:

• Inconsistent Coagulation: Low-quality or impure rennet can lead to irregular curd formation, affecting the texture and structural integrity of the cheese.
• Flavor Impact: Poor quality rennet may introduce unwanted flavors or odors, which can ruin the desired taste profile of your cheese.
• Yield Variations: Variations in rennet strength can affect the amount of cheese you get from a batch of milk, impacting efficiency and cost-effectiveness.

How to Identify High-Quality Rennet

To ensure you’re working with high-quality rennet, consider the following factors:

1. Source: Ensure the rennet comes from a reputable supplier. Animal rennet often provides the best results for complex flavors and textures.
2. Purity: Look for rennet that is free from contaminants and additives that could affect cheese quality.
3. Strength: Consistent enzymatic strength is crucial. Rennet is typically standardized for its coagulation properties (often measured in International Milk Clotting Units – IMCU), and buying from a consistent supplier helps maintain uniform results.
4. Storage and Shelf Life: Rennet’s potency can degrade over time or if not stored correctly. Ensure it is kept in cool, dark conditions as per supplier recommendations.

The Role of Rennet in Cheese Texture

The texture of the cheese is largely influenced by how well the curds form and the firmness of the curds themselves. High-quality rennet ensures the curds are uniform and have the right firmness:

• Uniform Curds: Good rennet helps create consistently sized curds, which in turn makes the cheese’s texture uniform and pleasing to the palate.
• Curd Firmness: The right enzyme activity ensures that the curds are neither too soft nor too hard, affecting the final texture of the cheese.

Impact on Cheese Flavor

Rennet quality doesn’t just affect coagulation; it also influences the aging process and the final flavor of the cheese:

• Flavor Development: High-quality rennet contributes to complex flavor development, particularly in aged cheeses.
• Flavor Consistency: Using the same high-quality rennet consistently helps ensure that each batch of cheese has a uniform flavor profile. This is particularly important for commercial cheese makers who need to maintain brand consistency.

Rennet and Aging Process

Rennet plays a significant role in the aging process of cheese. High-quality rennet helps develop the right texture and flavor over time:

• Proteolysis: This is the breakdown of proteins into peptides and amino acids, which is crucial for the development of flavor in aged cheeses. Good rennet supports a controlled and beneficial proteolysis process.
• Moisture Content: Consistent rennet quality helps in controlling the moisture content of the cheese, which is essential for proper aging.

Practical Tips for Using Rennet

For someone like you, Harry, who’s just starting out, here are some practical tips to ensure you’re using rennet effectively:

1. Mixing: Always dissolve rennet in cool, non-chlorinated water before adding it to the milk to ensure even distribution.
2. Temperature Control: Add rennet at the correct temperature as per your recipe. Too hot or too cold milk can inhibit the enzyme activity.
3. Timing: Follow the coagulation times accurately. Checking too early or too late can affect curd structure.

Final Thoughts…

Harry, thanks for your insightful question. To sum up, the quality of rennet profoundly impacts both the texture and flavor of your cheese. By focusing on high-quality sources, consistent enzymatic strength, and proper storage, you’re setting yourself up for success in your artisanal cheese business. Keep experimenting and enjoying the process—after all, cheese making is as much an art as it is a science!