Anyone up on this topic? I have a vegetarian friend who is looking for a tasty hard-type cheese that is both vegetarian and also won't give her indigestion! Plus it als has to be lower in salt than usual.
She is finding an increasing number of food items (including some of her home made stuff) is starting to disagree with her and what pains her most is the lack of large doses of cheese.
I'm wondering if the modern vegetarian genetically-modified and/or yeast-type vegetarian rennets might be at the cause. The thing is many cheese makers don't specify which rennet type they use.
Any suggestions on a tasty veggie cheese? Or which route to follow on this?
Anyone make their own cheese with success? I understand some artisan cheese makers are going back to calf stomach rennet as it gives a better result and improves aging qualities of the cheese.
Any info?
