Actually, most cheesemakers in the US don’t use natural rennet anymore. There isn’t enough demand for veal for the amount that they would need. They now use FPC, Fermentation Produced Chymosin. This is produced by several strains of yeast and microbes that have had the chymosin coding gene inserted into them.So your cheese-eating choice is either Calves’ stomach extract, or Legally Exempted From GMO Labeling GMO Products.http://www.geneticliteracyproject.org/2015/05/15/cheese-gmo-food-die-hard-gmo-opponents-love-and-oppose-a-label-for/
Actually, most cheesemakers in the US don’t use natural rennet anymore. There isn’t enough demand for veal for the amount that they would need. They now use FPC, Fermentation Produced Chymosin. This is produced by several strains of yeast and microbes that have had the chymosin coding gene inserted into them.So your cheese-eating choice is either Calves’ stomach extract, or Legally Exempted From GMO Labeling GMO Products.http://www.geneticliteracyproject.org/2015/05/15/cheese-gmo-food-die-hard-gmo-opponents-love-and-oppose-a-label-for/