BioRen Liquid Rennet Paste

Rennet paste has been employed for centuries in many countries with long cheese-making traditions (Italy, Spain, Greece, France). This product, however, is not only produced from the stomachs of young calves, but also from goat and lamb stomachs. Dolce rennet paste is best for highly aromatic and spicy types of cheese produced from cows milk and for achieving shorter maturing periods. Semi Piccante paste, made from lamb rennet, is particularly recommended for sheep cheese while Piccante paste, made from goat rennet, has been designed for goat cheese. These innovative natural products may be used just as easily as the company's liquid rennet. The mixing and filtering processes required with conventional pastes are no longer necessary.