Natural Rennet can be either plant- or animal-based, and there are two main types of each. Lambs, goats, and calves are the only three species that contain the rennin enzyme. These unique enzymes are found in plants like artichokes, nettles, and cardoon thistles. Some cheesemakers also use a mould called Mucur mashie, which produces a comparable reaction (but leaves no mould in the actual end product).
Additionally, there is a synthetic Rennet that is produced through fermentation and yields chymosin, or rennin. By modifying a young ruminant's genes or synthesising their genes, chymosin produced by fermentation can be created. Modern cheesemaking frequently employs this technique because it is dependable and affordable.
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