Types of Rennet of animal origin, naturally present in nature to interact with milk, are the ones still give the best results both qualitatively (high quality products with the best structure and aroma) and financially (high yield of cheese making, best liquid retention). Calza Clemente’s strength, thanks to decades of experience, is the know-how of mixing raw materials of different origin and race having different characteristics in order to obtain the desired results of its clients in terms of aroma development and taste to certain maturation times. They are available in various formulations and of different origins (calf, kid and lamb).
Calf Rennet
Rennet extracted form milking calf abomasum are taken from BSE-Free certified locations. In its various formulations, this rennet can satisfy the need of the most refined productions. It is used in the production of the best cheeses, from mozzarella to Parmigiano-Reggiano. It is available liquid, in paste or in powder according to production needs. Please note that calf rennet in paste, which contains a small amount of liquid rennet, allows yielding more tasty products having various aromatic profiles.
Kid Goat Rennet
Rennet extracted form carefully selected milking kid goat abomasum. This product allows for particular organoleptic characteristics in cheese starting as soon as 30 days into the aging process. Kid-goat paste rennet is available in different formulations and recipes.
Lamb Rennet
Rennet extracted form carefully selected lamb abomasum. Similar to kid-goat rennet, this product can give aged cheese particular organoleptic characteristics. Lamb paste rennet is available in different formulations and recipes.