Animal rennet: secretion (an enzyme called chymosin) found in the stomachs of young, unweaned calves, and used to coagulate milk. It is an animal by-product. L’Ancêtre Cheese Factory uses a plant-based microbial enzyme so that calves do not have to be killed in order to make their cheese.
Microbial enzymes: enzymes produced through controlled fermentation of moulds (aspergillus niger), that can be used to coagulate milk. Suitable for vegetarians.
Casein: protein substance forming the main part of milk.