February may be the shortest month of the year, but this month certainly wasn't short on cheese information and education! We covered a variety of cheesy topics and even launched some new products. Here's a quick recap of everything we discussed this month:

If you wish you liked blue cheese but it's a bit too intense for you, there's no reason to feel blue! Try these monger-approved pairings to help make blue cheese more approachable and enjoyable. Plus, we included a brief history of blue cheese, and some stellar serving and storage tips. 

It's true - good cheese isn't cheap. But do you know why? Read our blog post that breaks down a cheese's journey from farm to cave to boat to cheese shop, and helps foster a better understanding of and appreciation for cheese that is absolutely worth the price tag. 

Need a unique gift idea for your special someone? While Valentine's Day may have passed, Tête de Moine rosettes are always a good alternative to roses for any occasion. Learn more about this historic Swiss cheese and how to serve it in this blog post. 

What is rennet, and what does it have to do with nursery rhymes? Check out this blog post that explains why rennet is so important to the cheesemaking process, and how to discuss rennet with your cheesemonger to select the cheese that is right for you. 

And finally, it's a Leap Year, so it's time to Leap into something new the next time you visit the cheese shop. This blog post outlines some of the most popular cheeses that customers ask for, and what you should ask for if you want to try something new. Remember - your cheesemonger is your friend and your best resource!

Thanks for joining us this month! Check back in March for more cheese serving tips, cheese facts & history, wrapping tutorials, and so much more. And don't forget to follow us on Facebook, Instagram, TikTok, and Youtube.  If you have any questions or want to suggest a topic for us to cover in the future, please email emilia@formaticum.com.

This year is a Leap Year, meaning there is one extra day in February to eat cheese! If you're stuck in the same routine, week after week, buying the same quarter pound of the same cheese, it's time to Leap into something new for 2024. 

Cheesemongers are your tour guide through the cheese case, so don't be afraid to ask for their assistance. They are a wealth of knowledge and are always ready to help you find your next favorite cheese.  

To help you get started on your new cheese journey, we've put together a list of some popular cheeses that can help expand your palate and horizons. The list contains some of the more popular cheeses, as well as some suggestions for new things to try that are either similar or the next step to elevate your palate and knowledge. 

If you like Humboldt Fog, try an ash-ripened chèvre like Valençay, Selles-sur-Cher, or Blakesville Creamery Linedeline. 

If you like Midnight Moon, try Brabander or OG Ghost. 

If you like Brie, try Jasper Hill Harbison, Nancy's Camembert, or Moses Sleeper.

If you like Manchego, try Ossau Iraty, Pecorino Sardo, Zamorano, or a traditional raw milk farmhouse Manchego. 

If you like Delice de Bourgogne, try Brillat-Savarin, Tulip Tree Trillium, or Nettle Meadow Kunik. 

If you like fresh chèvre or goat cheese, try an aged goat cheese like Bucheron, Leonora, or Blakesville Creamery Lake Effect.  

If you like block cheddar, try a raw milk block cheddar like Shelburne Farms Cheddar, or even a clothbound cheddar like Montgomery's Cheddar or Cabot Clothbound. 

If you like Gruyère, try Uplands Cheese Pleasant Ridge Reserve, Comté, or Beaufort. 

If you like Jarlsberg, ask to taste the original Swiss cheese - authentic Emmentaler AOP. 

If you like Beemster, try L'Amuse Gouda, Jake's Aged Gouda, or OG Kristal. 

If you like Stilton, try Stichelton or Bayley Hazen Blue. 

If you like Roquefort, try Fourme d'Ambert or Gorgonzola Piccante. 

If you like Piave, try Sapore del Piave, KM 39, or Montasio. 

If you like Parmesan, try real Parmigiano Reggiano or Grand Padano.

Once you've selected your cheese and your monger has cut you a piece, it's important to properly care for the cheese once you get it home. Formaticum Reusable Cheese Storage Bags & Sheets are perfect for most styles of cheese and will keep it healthy in your fridge so that the flavor stays as fresh as the day you tasted it in the shop. If you're adventurous, you can ask your cheesemonger to teach you how to wrap like a pro with the Reusable Cheese Storage Sheets, or check out our wrapping tutorials on our website and social media. Reusable Cheese Storage Bags are a quick and easy way to store your cheese without any complicated wrapping techniques involved. Purchase a package on your next cheese shop excursion so that you always have professional cheese storage at your fingertips in the future.

We all know the popular nursery rhyme about Little Miss Moffett eating her curds and whey, but you might not be quite as familiar with rennet. Simply put, rennet is an enzyme that coagulates milk and separates it into the aforementioned curds and whey. But where does it come from, and what does it do for the cheese?

What Is Rennet in Cheese?

Rennet is a natural enzyme used in cheesemaking to transform liquid milk into solid curds. It works by acting on casein, the primary protein in milk, causing it to coagulate and separate into curds (solids) and whey (liquid). These curds are then cut, cooked, pressed, or aged to create different styles of cheese.

Without rennet, many of the cheeses we recognize today, especially firm, aged varieties, wouldn’t exist. While some cheeses rely on acid or bacterial cultures alone to coagulate milk, rennet allows cheesemakers greater control over texture, structure, and aging potential. This is why it plays such a crucial role in producing everything from supple, sliceable cheeses to hard, long-aged wheels.

Rennet can come from animal, microbial, or plant-based sources, but regardless of origin, its purpose remains the same: to initiate the transformation of milk into cheese.

Why Is Rennet Used in Cheese Making?

So, what is rennet in cheese? Rennet is a vital enzyme mixture used in the cheese-making process. It’s used to coagulate milk. As casein protein breaks down in liquid milk, clumps form. The rennet enzymes help separate solid curds from the liquid whey. 

The end result creates the texture and structure of cheese. By controlling the firmness of these curds, cheese producers can create everything from a soft cheese like Brie to a hard one like Parmesan.

Coagulation is the first step of cheesemaking, separating the solids (curds) from the liquid (whey) so that the solids can be manipulated in different ways, eventually resulting in cheese. Some cheeses are lactic- or acid-coagulated, meaning the process is driven by lactic acid bacteria present in the milk. However, many cheeses—especially hard or aged varieties—are made using rennet.

Rennet-coagulated cheeses use animal, microbial, or vegetable-based rennet to form curds with a firmer structure. Traditional rennet is derived from the fourth stomach (abomasum) of young ruminant animals, while vegetable-based rennet comes from plant sources such as thistle. Microbial rennet is produced using organisms like mold, yeast, or fungi.

Each type of rennet offers distinct benefits. Traditional rennet is often preferred for longer-aged cheeses, while microbial and vegetable rennets are suitable for vegetarians and are more widely used today. Some cheesemakers also use a combination of rennet types to achieve specific textures and flavors.

Types of Rennet

Traditionally, animal rennet from the stomach lining of a lamb, kid, or calf is used in the cheesemaking process. It contains a complex combination of enzymes to help curdle the milk.

However, the use of something like calf rennet is on the decline for both ethical and religious reasons, as well as due to availability. Vegetable rennet (also known as plant rennet) is drawn from sources like figs or thistles, and has similar coagulating properties needed for the liquid rennet used in making cheese.

Which Cheeses Use Rennet?

Traditionally, many hard cheeses have used animal rennet. These include Cheddar, Parmesan, Provolone, and Gorgonzola. Many soft cheeses, like cream cheese or ricotta, rely on plant rennet to help the milk coagulate.

More and more, cheese makers are turning to vegetable or plant-based options to replace animal rennet. Look for labels including “microbial rennet” or “plant-based enzymes.”

Pro tip: no matter what kind of cheese you prefer, trust Formaticum for the best selection of cheese knives, cheese paper, and cheese storage bags to enjoy your cheese!

Is Rennet Vegetarian or Vegan?

Of course, traditional animal rennet is used in the cheesemaking process for certain kinds of cheese. Therefore, it’s definitely not vegetarian or vegan. 

However, more manufacturers are turning to plant-based rennets for the fermentation process needed to make cheese. Check labels for “microbial rennet,” “plant rennet,” or “vegetable rennet.”

Frequently Asked Questions

What is rennet made from?

Traditionally, rennet has been made from an enzyme mixture found in the stomach linings of calves, sheep, and kids. However, there is plant-based or vegetable rennet with a similar acidifying ability to coagulate milk for cheese production.

What cheeses contain animal rennet?

Many traditional hard cheeses use animal rennet. These include many types of Cheddar, Stilton, Parmigiano-Reggiano, Swiss, and Gorgonzola. Labels will include either “animal rennet” or simply “enzymes.” 

Is rennet safe to consume?

Rennet is an enzyme complex used for centuries to produce cheese. Whether it’s animal rennet or plant-based, it’s safe to consume.

Is microbial rennet vegetarian?

Yes. It’s derived from fungi, yeast, or molds versus the stomachs of animals. It has the same milk-clotting effect needed for cheese production, making it a great option for vegetarian or Kosher diets.

This Valentine's Day, give them what they really want: cheese. 

A bouquet of roses is a time-honored Valentine's Day tradition, but what about giving your special someone an 800-year old Swiss cheesemaking tradition? Tête de Moine rosettes are the perfect gift for the cheese lover in your life. 

Tête de Moine is a raw milk cheese from Switzerland that was first made by the monks of the Bellelay Abbey in the Jura in the 12th century. Made from whole milk produced by cows who freely graze on fresh Alpine grasses and herbs, the flavor is slightly funky but not overpowering. Each bite boasts floral and brothy notes and flavors of sweet cream, toasted nuts, and stone fruit, along with a dense, fudgy texture. There are less than 10 creameries still producing this historic mountain cheese. As it ages on spruce boards for a minimum of 2.5 months, each wheel is brine-washed periodically to create a savory, slightly sticky rind. 

Tête de Moine translates to "monk's head," a reference to the way it is traditionally shaved on a girolle rather than cut with a knife, resembling the top of a monk's head. Curling Tête de Moine into paper-thin rosettes allows the cheese to melt in your mouth, coating your entire palette with flavors of Swiss terroir.  It also appropriately pairs well with chocolate!

For best results, we recommend making rosettes on your girolle very soon after you remove the cheese from the fridge, while it is still cold. When you're done curling, remove the remaining piece of cheese from the girolle and place it inside Formaticum Reusable Cheese Storage Bags to keep it fresh and healthy until next time!