Calf Rennet – Aren 520 (150 IMCU)

As animal rennet is no longer manufactured in New Zealand, we now import two strengths of calf rennet from Europe.

Aren 520 has a strength of 150 IMCU, which is approximately half the strength of our former 280 IMCU rennet. This makes conversion straightforward: simply use twice the amount specified in recipes that call for 280 IMCU rennet. This lower strength is useful for home cheesemakers making smaller batches, as it allows for easier and more accurate measuring.

Aren 520 can be used to make any cheese but is particularly suitable for pressed cheeses such as Gouda, Cheddar, Colby, Caerphilly, Parmesan etc as its high pepsin content contributes to continued flavour development for these long maturation cheeses, as well as supporting high cheese yields too.

Contains the following enzymes:  Minimum chymosin content of 520 mg/L, with activity of 80% ± 5% and Pepsin activity of 20% ± 5% and a pH of 5.6 ± 0.2

Available in four sizes: Please use the drop-down box to select the quantity you need.

Store in the fridge.  Do not Freeze as this will kill the enzymes.

For a full explanation of how rennet and its enzymes work click on this link  All About Animal Rennet.