What is Vegetarian Cheese? A UK Guide

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Imagine a perfect ploughman’s lunch. A thick slice of sharp, crumbly cheddar next to a dollop of pickle, a crusty roll, and a pickled onion. Or maybe it’s Friday night, and you’re sliding a homemade pizza into the oven, covered in bubbly, stringy mozzarella. Perhaps you’re standing at a deli counter, eyeing up a creamy Stilton or a deep, orange Red Leicester. Cheese is woven into the fabric of British food, a staple of our tables and our traditions.

But have you ever stopped to think about what’s actually in your cheese? For the millions of vegetarians across the UK, this isn’t just a passing thought—it’s a crucial question. You might assume that cheese, being a milk product, is a vegetarian’s best friend. The surprising truth is that a huge amount of the world’s cheese isn’t vegetarian at all.

Confusing, isn’t it? How can a simple block of cheese, made from milk, not be suitable for someone who avoids meat? The secret lies in a single, vital, and often hidden ingredient that has been used for thousands of years to turn liquid milk into solid cheese.

This guide is here to solve that mystery once and for all. We’ll break down exactly what makes a cheese non-vegetarian, explore the clever science behind the vegetarian alternatives, and turn you into a confident expert at the cheese counter. Whether you’re a lifelong veggie, trying out Meat-Free Mondays, or just curious, you’ll soon know exactly how to tell if that beautiful block of Wensleydale can go in your shopping basket.

The Big Secret: What Makes Most Cheese Not Vegetarian?

To understand what makes a cheese vegetarian, we first need to look at what makes it not vegetarian. The answer isn’t in the milk or the salt, but in the crucial step that makes cheese, well, cheese: coagulation. This is the process of turning liquid milk into solid curds, which are then pressed and aged.

To make this happen, cheesemakers need a special ingredient, a cocktail of enzymes called rennet. And for millennia, the go-to source for rennet has been the stomach lining of a young, unweaned calf, lamb, or kid.

The Rennet Riddle: A Closer Look at the Key Ingredient

Think of rennet as the magic potion in cheesemaking. Milk is full of proteins, mainly one called casein. These proteins float around happily in the liquid. The enzymes in rennet, particularly a powerful one called chymosin, act like tiny molecular scissors. They snip off a specific part of the casein protein, causing all the proteins to suddenly cling together in a panic. They form a thick, wobbly mass—the curd—and separate from the watery liquid, which is known as whey.

This process is fundamental. Without it, you’d just have sour milk.

Animal rennet is incredibly efficient at this job, which is why it has been the cheesemaker’s choice for centuries. It creates a firm, stable curd, which is perfect for making hard, aged cheeses that develop deep and complex flavours over time.

But here’s the unavoidable fact: to get animal rennet, the young animal must be slaughtered. The enzyme is extracted from the fourth stomach. Therefore, any cheese made using animal rennet is not, and can never be, vegetarian. It’s a product directly linked to the meat industry. This is the single biggest reason why so many of the world’s most famous cheeses are off the menu for vegetarians.

The Rise of the Veggie Cheese: How It’s Made

Thankfully, for the cheese-loving vegetarian, the story doesn’t end there. As more people moved away from eating meat, scientists and cheesemakers worked hard to find alternatives to animal rennet. They needed something that could do the exact same job of curdling milk just as effectively, but without involving any animals.

Today, there are three brilliant, widely used alternatives. If a cheese is labelled as vegetarian, it will have been made using one of these.

1. Vegetable Rennet: A Plant-Powered History

Long before modern science stepped in, people were using plants to curdle milk. Certain plants contain enzymes that can act in a similar way to animal rennet. The most common sources include:

Cardoon Thistle: Very popular in Spain and Portugal for making traditional sheep’s milk cheeses.
Nettles: A classic option in old British cheesemaking traditions.
Fig Sap: Used in parts of the Mediterranean.

These plant-based coagulants are perfectly fine for vegetarians. However, they aren’t used very often in large-scale commercial cheesemaking in the UK. Why? They can be a bit unpredictable. Sometimes, they can introduce a slightly bitter or vegetal flavour into the final cheese, especially as it ages. While they are a fascinating part of cheesemaking history and are still used by some artisan producers, you’re less likely to find them listed on the back of your supermarket cheddar.

2. Microbial Rennet: Clever Curdling from Mould

This is where things get scientific and a lot more common. Scientists discovered that certain types of moulds and fungi naturally produce enzymes that are brilliant at curdling milk.

The process is a bit like brewing beer. A specific mould, often one called Rhizomucor miehei, is grown in a controlled, sterile environment in a lab—usually in a big fermentation tank. As it grows, it produces enzymes. These enzymes are then harvested, purified, and turned into a liquid or powder coagulant that cheesemakers can use.

No animals are involved at any stage. It’s a completely vegetarian and highly effective alternative to animal rennet. Microbial rennet became very popular in the late 20th century and is used to make a huge number of the vegetarian cheeses you’ll find in British shops today. If you check the ingredients, you might see it listed as “microbial coagulant,” “vegetarian rennet,” or something similar.

3. Fermentation-Produced Chymosin (FPC): The Game-Changer

This is the most advanced and, today, the most widely used coagulant in the world. It’s a masterpiece of modern food science and the reason why so many cheeses now taste identical, whether they’re vegetarian or not. The name sounds a bit scary, but the process is ingenious.

A Simplified Explanation: Think of it like this. Scientists identified the exact bit of DNA in a calf—the gene—that acts as the recipe for making chymosin (that super-effective enzyme in rennet). They carefully copied this recipe and gave it to tiny microorganisms, like yeast or bacteria. These microorganisms, grown in a fermentation tank, then follow the recipe and start producing chymosin themselves. The chymosin they make is 100% identical to the chymosin from a calf, but it’s made by a microbe, not an animal.
A More Detailed Look: This technology involves genetic modification. The gene for producing chymosin is inserted into the DNA of a host microorganism. However—and this is a very important point—the final product, the chymosin enzyme itself, is filtered and purified. It contains absolutely no GMOs or any trace of the host organism. It is simply a pure, high-quality coagulant.

Because FPC is chemically identical to the key component of animal rennet, it behaves in exactly the same way. It creates a perfect, firm curd and doesn’t risk any bitter off-flavours. It’s also consistent, reliable, and cost-effective for cheesemakers. This has allowed huge brands to switch over to a vegetarian-friendly process without changing the taste or texture of their beloved cheeses.

This is the hidden hero of the modern vegetarian cheese world. It’s why you can pick up a block of Cathedral City or Pilgrims Choice cheddar and be confident it’s veggie-friendly.

Your Guide to the Cheese Aisle: How to Spot a Vegetarian Cheese

So, you’re standing in front of the cheese section at Tesco, Sainsbury’s, or your local deli. It’s a glorious wall of cheddars, blues, and bries. How do you know what’s safe to buy? It’s easier than you think. You just need to become a bit of a detective.

Rule 1: Look for the Magic Symbol

The easiest and most reliable way to know if a cheese is vegetarian is to look for an official seal of approval. The most common one in the UK is the Vegetarian Society Approved trademark.

This is a little green ‘V’ with the words “Vegetarian Society Approved”.
If you see this logo, you can trust it completely. The Vegetarian Society has independently checked every ingredient and the entire production process to certify that it’s 100% suitable for vegetarians.

Many supermarkets also have their own “Suitable for Vegetarians” logos or text printed clearly on the front of the packaging. If you see this, you’re good to go.

Rule 2: Read the Ingredients List

If there’s no obvious logo on the front, it’s time to flip the packet over and scan the ingredients list. This is where you’ll find the definitive answer.

What to avoid: If you see the words “rennet” or “animal rennet,” put it back. It’s not vegetarian.
What to look for: Look for positive confirmation. The ingredients should list one of the following:
- “Vegetarian rennet”
- “Vegetable rennet”
- “Microbial rennet”
- “Vegetarian coagulant” or “Microbial coagulant”

Sometimes, the list can be a bit vague. It might just say “enzymes” or “chymosin.” In the UK, food labelling laws are quite good. Usually, if an ingredient of animal origin is used, it has to be specified. So, if it doesn’t say “animal,” it’s very likely to be a vegetarian source. However, the only way to be 100% sure is to look for a logo or a clear statement.

The Parmesan Problem (And Other Cheesy Culprits)

There’s a catch. Some of Europe’s most famous and delicious cheeses are protected by very strict rules. A Protected Designation of Origin (PDO) status means that to carry the official name, the cheese must be made in a specific region using a traditional recipe. And for many, that traditional recipe includes animal rennet.

This means some cheeses can never be vegetarian if they are sold under their real name.

Parmigiano Reggiano (Parmesan): This is the most famous example. True Parmigiano Reggiano, by Italian law, must be made with calf rennet. No exceptions. So, if you’re grating that beautiful block of real parmesan over your pasta, it’s not vegetarian.
Grana Padano: The same rule applies to this close cousin of Parmesan.
Gorgonzola: Traditional Gorgonzola also uses animal rennet.
Gruyère: The classic Swiss cheese used in fondue is traditionally made with animal rennet.
Manchego: Spain’s famous sheep’s milk cheese often uses animal rennet, though vegetarian versions are becoming more common.

The good news? British supermarkets are full of brilliant vegetarian alternatives! You won’t find a vegetarian “Parmigiano Reggiano,” but you will find packets clearly labelled “Vegetarian Italian-Style Hard Cheese” or something similar. These have been made to taste and behave just like parmesan—perfect for grating—but use a vegetarian coagulant.

A Tour of the Great British Vegetarian Cheese Board

Now for the best part. The UK cheese scene is fantastic, and the brilliant news is that a huge proportion of our most loved British cheeses are now vegetarian as standard. Our cheesemakers were quick to adopt microbial rennet and FPC, meaning you don’t have to miss out on your favourites.

Here’s a quick rundown of some British classics:

Cheddar: The king of British cheese! The vast majority of cheddar made in the UK is vegetarian. Major brands like Cathedral City, Pilgrims Choice, Seriously Strong, and nearly all supermarket own-brands (from Asda to Waitrose) use vegetarian coagulants.
Red Leicester & Double Gloucester: Just like cheddar, these classic orange-hued cheeses are almost always vegetarian when produced by the big dairies.
Wensleydale: The crumbly, creamy cheese from Yorkshire is widely available in vegetarian form, both plain and with fruits like cranberries or apricots.
Stilton: This one can be tricky! Some dairies making Blue Stilton have stuck with traditional animal rennet, while others have switched. The Stilton Cheesemakers’ Association has even certified some brands as vegetarian. This is a classic example of where you must check the label every time. The same goes for its milder cousin, White Stilton.
British Soft Cheeses (Brie, Camembert, etc.): Many British producers making French-style soft cheeses use vegetarian rennet. Brands like Cornish Brie and Somerset Camembert are often safe bets, but again, always check the packaging.
Lancashire, Cheshire, Caerphilly: These classic “crumbly” cheeses are also widely made using vegetarian rennet.

In short, if you’re buying a British cheese from a major brand or supermarket, you have a very high chance of it being vegetarian. It’s the continental classics where you need to be most careful.

Frequently Asked Questions

Let’s tackle some of the common questions people have when they first dive into the world of vegetarian cheese.

Does Vegetarian Cheese Taste Different?

This is the number one worry for many people. The answer is, almost always, no.

When a cheese is made with Fermentation-Produced Chymosin (FPC), the enzyme is identical to the one from an animal. It does the exact same job in the exact same way. The flavour, texture, and melting properties of the cheese will be indistinguishable.

The taste of a cheese is overwhelmingly shaped by other factors: the quality of the milk, the specific starter cultures used to ripen it, the skill of the cheesemaker, and, most importantly, how long it’s aged for. The choice of coagulant has a tiny impact compared to these. You could give a cheese expert two cheddars, one made with animal rennet and one with FPC, and they likely wouldn’t be able to tell the difference.

Are There Any Other Hidden Non-Vegetarian Ingredients in Cheese?

Rennet is the main thing to watch out for, but very occasionally, other things can pop up.

Gelatine: Some very soft, low-fat cream cheeses or cheese spreads might use gelatine (an animal product) as a stabiliser. It’s not common in traditional cheese but is worth checking on highly processed products.
Flavourings: In flavoured cheeses (like a cheese with chilli or a smoke-flavoured cheese), always check that the flavourings themselves are vegetarian. A “bacon-flavoured” cheese, for example, might contain animal extracts.

Is All Organic Cheese Vegetarian?

Not necessarily. “Organic” refers to the farming standards used to produce the milk. It means the cows have been reared without certain pesticides and with high welfare standards. It has no bearing on what type of rennet is used. Many organic cheeses do use vegetarian rennet, but some stick to traditional animal rennet. As always, check the label.

The Future is Veggie-Friendly

Navigating the world of cheese as a vegetarian has never been easier. Thanks to modern science and a huge demand from consumers, the market is overflowing with incredible, high-quality vegetarian options. The days of sadly picking the cheese off a pizza are long gone.

The key is simply to be an informed shopper. Understand that the difference lies in one crucial ingredient—rennet. Learn to scan labels for the magic words: “Suitable for Vegetarians,” “vegetarian rennet,” or “microbial coagulant.” Be wary of the traditional European cheeses that are bound by ancient recipes, and embrace the fantastic British alternatives.

So go forth and explore that cheese aisle with confidence. Build that perfect vegetarian cheese board, grate that Italian-style hard cheese over your bolognese, and enjoy that classic ploughman’s lunch. The rich, wonderful world of cheese is well and truly open for business.