Replies to This Discussion

Permalink Reply by Slang on February 9, 2011 at 8:15pm

Sometimes yes, sometimes no.

 

Many cheeses are made with rennet, which is generally composed of enzymes from mammalian stomach lining. There are also non-animal sources, however not all products will tell you what source they use...

Generally speaking, if a cheese lists rennet as an ingredient it probably isn't vegetarian. If it lists "rennet (microbial)" or "(vegetable)" it's safe. Some of these cheeses will also say vegetarian on them, some will not.

 

Whole Foods Market carries an awesome vegetarian parmesan. 

Permalink Reply by Russian Wulfgar You Are spHERE on February 9, 2011 at 8:19pm

The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. The milk is heated and mixed with rennet to form curds, which are pressed in a cheese mold. True Parmesan cheese is molded with a stencil, indicating where and when it was made. The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.

http://www.wisegeek.com/what-is-parmesan-cheese.htm

Permalink Reply by EvervescencE on April 16, 2011 at 8:28pm

Good answers! Slang has it right, if its made with rennet  it is not technically vegetarian.  This is helpful http://cheese.joyousliving.com/  Though many vegetarians eat and enjoy cheese, not realizing it is not technicalyy vegetarian. Most people just think it is dairy, no animals were harmed it is vegetarian. Sadly the dairy industry has many other cruelties, so its really not so great either...but thankfully there are cruelty free, organic, vegetarian alternatives for those who still wish to consume cheese (like at Whole Foods). Real parmesan (not that powder stuff) used to be my favorite cheese.  I don't eat cheese anymore though.

Permalink Reply by Sara Durán on April 21, 2011 at 9:36am

I realize this thread is a little old but I'm new around here and I wanted to contribute :). I gave up 99% of the cheese I consume in January. I found a vegan recipe for "almesan" (almond "parmesan") in Isa Chandra Moscowitz's book Veganomicon which I  modified slightly and now use in place of parm on my pasta and (vegan) pizzas.  It doesn't taste exactly like parmesan but it does the trick for me. Here's a link to a post I wrote recently including the modified recipe:

http://veggiesforreal.blogspot.com/2011/04/sun-dried-tomato-and-gar...