| 1. | The only ingredients in the cheese are milk, rennet and salt.
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| 2. | At some point, he started using the pseudonym Henri Le Rennet.
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| 3. | Non-animal alternatives for rennet are suitable for consumption by vegetarians.
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| 4. | Newer techniques for making cheese include a chemical process with artificial rennet.
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| 5. | Many hard cheeses in continental Europe contain rennet derived from animal sources.
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| 6. | A small amount of rennet is added and left for 24 hours.
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| 7. | Traditionally, rennet is not added in the production of these cheeses.
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| 8. | Rennet is an enzyme secreted in the stomach of calves.
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| 9. | In cheese making, rennet is the curdling agent.
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| 10. | A small portion of the rennet was used and then allowed to dry.
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