Rennet for Cheesemaking


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Rennet for Cheesemaking 

Contains five sachets; each makes up to 6 litres of milk into a wide range of soft and hard cheeses.  

This rennet was made because it creates no bitterness in the finished cheese and it is also the rennet of choice for several of our favourite artisan cheesemakers. Dissolve this strong vegetarian Rennet in cold, unchlorinated water and add to milk to coagulate it into firm curds, according to your recipe.

Ingredients GMO-free Maltodextrin, Vegetarian Rennet (fermentation produced chymosin milk clotting enzyme).

Contains 5 Packs - each 10 g each

Culture Each pack coagulates up to 6 litres of milk

Made in NZ from imported ingredients


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