Animal rennet is still prevalent in many of Europe’s cheeses, despite a shift towards vegetarian rennet. Geographical indicators are a key reason why. Rennet is a vital part of cheese production.

Use a skimmer or strainer to transfer the halloumi for a brief dunk in the water, making the cheese just cool enough to handle yet still warm and pliable. Flatten the round to a thickness of about 3/4 ...

Rennet coagulation and gelation lie at the heart of cheese manufacture, where specific proteolytic enzymes cleave κ-casein on the surface of casein micelles. This enzymatic action destabilises the ...