Calf Rennet (50 IMCU)

This Calf Rennet replaces the Renco rennet that everyone knows and loves that is sadly no longer available.  It has a low strength of 50 IMCU so is very user friendly for making small batches of cheese or slow renneting fresh cheeses that require the smallest amounts of rennet to be measured out.  It is ideal for the making of fresh and soft cheeses like cream cheese, Camembert, Brie, Valencay, Crottin and washed/smear rind cheeses plus Junket, though it can be used for making pressed cheeses.  This is a very natural product made in a very traditional way through slow maceration of calf stomachs to release quality enzymes.  It has a preservative at a level well below that allowed by New Zealand Regulations too and its straw colour is a nod to its natural composition. It is available in 3 sizes so use the drop box to select your size.