- vege-cheese - New Zealand Hare Krishna Spiritual Resource Network
Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms.
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- Passionfoods - Eco-Living Store - South Melbourne
At Passionfoods we stock only the finest quality, naturally raised, organic and biodynamic fresh produce, chemical-free gourmet foods and earthsmart products. Sourced locally, regionally and globally, our line-up of more than 7,000 eco-aware items come direct to you from food artisans and provedores, family-run local farms and certified green companies, dedicated to creating ecologically sound and sustainable products that are clever, better, and pure pleasure to experience.
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