Coagulant in the production process of cheese

Marzyme Vegetarian Rennet 20L

Prices per L, sold in 20L drums.

Product Info

Specific description

Single strength vegetarian microbial rennet for milk clotting, ideal for people looking for a vegetarian friendly alterative to animal rennet in the making of vegetarian cheese making process. If you however require traditional rennet solutions for the cheesemaking process visit HERE.

Did you know…not all cheeses have historically used animal rennet

Certain cheeses, like cottage cheese and paneer are coagulated using an acidic ingredient like vinegar or lemon juice. Also certain artisanal cheeses like Cornish Yarg usually use vegetarian rennet.

Typical Usage Level

30 ml per 100 litres of milk.

This may be varied according to the condition of the milk, particularly the calcium levels as calcium plays a key role in the clotting activity of the rennet. If a soft set is noted then the addition of calcium chloride solution can help.

We can also provide guidance using the IMCU International Milk Clotting Units scale such as 2,600-3,300 IMCU per 100ml of milk for semi-hard cheese.


Marzyme is microbial in origin and produced by fermentation of a purified culture of Rhizomucor miehei.
Marzyme XT 220 PF is sodium benzoate (preservative) free. Marzyme meets the requirements of vegetarian status and is GM free.

Allergen Information

This product does not contain any of the 14 legally declarable allergens: Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Nuts, Celery, Mustard, Sesame, Sulphur dioxide/sulphites, Lupin, Molluscs.


Food grade plastic jerry can.


Store in the original packaging in dry, dark conditions between 0°C and 5°C.
Under these conditions, the shelf life is 6 months from production.