Google is our friend... google:[cheese-making], third link down.
The Basics of Making Cheese, "Coagulants/Rennet"
http://www.ebs.hw.ac.uk/SDA/cheese2.html#rennet
> Rennet is very strong in action (1 part of commercial rennet can
> coagulate 5000 parts of milk) and today rennet supplies are meticulously
> monitored. The main suppliers are Chr. Hansen's of Denmark and Rhone
> Poulenc of France. The British firm of R.J. Fullwood & Bland Limited of
> Ellesmere in Shropshire (who manufactured non synthetic annatto and
> rennet for over 200 years) no longer supply it, as their core business
> is now the manufacture and installation of milking machines and
> associated products.
Powered by hypermail