From where is rennet, used in cheese manufacture, obtained?

Rennet is a complex of enzymes that is primarily used in the cheese-making process to coagulate milk. The traditional source of rennet comes from the stomachs of young ruminant animals, most notably calves, which contain the enzyme chymosin. This enzyme is effective in curdling milk, allowing the separation of curds (solid) from whey (liquid) during cheese production.

While other options, such as cow's or goat's milk, might seem relevant, they are not sources of rennet itself; rather, they are the raw materials used to produce cheese. Plant sources do exist for vegetarian rennet, but traditional rennet specifically originates from the stomach lining of calves. Thus, understanding the role of rennet in cheese manufacture emphasizes the importance of animal-derived enzymes in the traditional cheesemaking process.