Priced to move. This product available while supplies last. During a recent veal rennet shortage, this product was offered as a substitute. Current stock available in pint size only and has a best-use-by-date of 4/8/2023.
Traditional calf rennet, single-strength. 93% chymosin (+/- 5), 7% pepsin (+/- 5). Liquid form. Preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).
IMCU (international milk clotting units) = 300-312 (avg)
Rennet extract, NACl salt; as preservatives: sodium benzoate, sodium salt of parahydroxybenzoic ethylic ester and methyl ester
USED TO MAKE: All cheese types requiring coagulant; preferred by some cheesemakers for aged cheeses (pepsin component may create desirable flavors and aromas in aged cheeses).
USAGE RATE: 1.5 - 3.5 oz. per 1000 lbs. milk
KOSHER STATUS: This product is not Kosher-certified
GMO STATUS: non-GMO