• Both traditional & microbial rennet available
  • 3 sizes to choose from 1 litre, 200ml & 50ml
  • Instructions to be included with your order or downloadable CLICK HERE
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Rennet forms a important part of cheese making, breaking the solids in milk away from the water (the whey)  forming a solid mass. (the curd) most shop bought cheeses will use the modern “microbial” version to produce a vegetarian suitable cheese, certain artisans still prefer to use the traditional calf based version. Both of which regularly used in the making of many styles of cheese’s and desserts.

When using shop bought milk we recommended you pair it with calcium chloride to aid in better yields. (see bellow for links to our cheese cultures etc)


There are two styles of rennet available for you to choose from:

  1. Traditional – calf enzyme based & GM free
  2. Microbial – A vegetarian suitable  alternative & GM free

Our rennet is available in three sizes:

  1. 50ml dropper bottle
  2. 200ml bottle
  3. 1 litre bottle


Orders are dispatched Monday to Friday with free UK delivery via the Royal mail included.

We aim to dispatch same day with orders that are placed by 2pm.


we shall update here shortly with a series of short videos with the aim to aid in the basics of cheese production via our YouTube channel.


instructions can be included with your order, or downloadable in PDF format CLICK HERE


If you have any questions about the use of rennet please drop us a message via the contact page, drop us a email or give us a call.

For larger volumes please drop us a message via our sister site CLICK HERE

Social media:

Find us on Facebook CLICK HERE

Or on Instagram CLICK HERE

You might like:

Calcium chloride CLICK HERE

Cheese moulds CLICK HERE

Cheese cultures CLICK HERE

Additional information



bottle size

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