Quote:
Originally Posted by Flora88
'Ey, man, as far as I know, Romano is still good.  |
Almost all cheese is made with animal rennet. Unless it says specifically that it is microbial rennet on the package, an animal was killed to get the rennet. On the bright side it takes a ridiculously small amount of rennet to culture milk, only one teaspoon for every 5 gallons of milk.
If you are really concerned, and looking for a fun project you can order microbial rennet and make your own cheese. This guy gives really good instructions:
http://biology.clc.uc.edu/fankhauser...ese_course.htm
I made the "basic cheese for one gallon" and aged it for about a month. It was pretty good.