Episode 268: Vegetable Rennet
from Cutting the Curd
Did you know vegetable rennet – a milk coagulant derived from plants – was once used in areas of Italy when animal rennet was unavailable? Today, Fattorie Fiandino in Piedmont, Italy continues to produce a line of cheeses made with vegetable rennet traditional to their area. Tune in to learn about the process of making vegetable rennet and what makes this coagulant so special. Greg Blais hosts, with special guest co-host Michele Buster of Forever Cheese.
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This episode is 35 minutes long.
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This episode was published on June 20, 2016.
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