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#64480

Steadam2011
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When I first learned about rennet, I got really worried about “enzymes” thinking I was going to have to give up cheese completely. I looked all over for information and couldn’t find it, so I finally wrote an e-mail to someone at the National Dairy Association or whatever it’s called. Now it occurred to me she could have been less than honest, but the answer I got was that rennet is only in exotic cheeses and everyday cheeses should be fine.