Also known as: Rennet, Rennin, Chymosin (animal-derived)
| Source | Halal Ruling |
|---|---|
| Calf Rennet Halal | Halal — if from halal-slaughtered calf |
| Calf Rennet Conventional | Haram — from non-halal slaughtered calf (most common in Western cheese) |
| Microbial Rennet | Halal — produced by bacteria or fungi |
| Vegetable Rennet | Halal — from plant sources like thistle or fig |
| Genetically Engineered | Halal — FPC (fermentation-produced chymosin) is considered halal by most scholars |
Rennet is an enzyme used to coagulate milk in cheese making. Traditional animal rennet is extracted from the stomach lining of young calves. In Western countries, this calf is typically not halal-slaughtered. Microbial rennet (from fungi like Rhizomucor miehei) and FPC (genetically engineered chymosin) are halal alternatives widely used in modern cheese production.
Look for 'vegetarian rennet', 'microbial rennet', 'non-animal rennet' or 'suitable for vegetarians' on cheese labels. If just 'rennet' or 'enzyme' is listed, it is likely animal-derived.