Lamb Rennet: Characteristics and Differences from Other Types

Lamb rennet is a key ingredient in the production of traditional cheeses, valued for its ability to give dairy products unique texture and flavor. But what makes lamb rennet so special, and what types are available for those who want to use it in their own production?

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What Is Lamb Rennet?

Lamb rennet is a mixture obtained from the fourth stomach of lambs, called the abomasum, and it naturally contains enzymes such as chymosin and pepsin. These enzymes are responsible for breaking down casein in milk, a process that leads to the formation of curd, which is essential for making any cheese. In practice, lamb rennet is the catalyst that allows milk to become cheese, giving it its consistency and structure.

What Makes Lamb Rennet Unique

One of the most interesting aspects of lamb rennet is its ability to give cheeses a distinctive flavor and texture. The presence of lipases—enzymes that break down lipids—is a unique characteristic of this type of rennet and contributes to the sharpness and intense flavor of certain cheeses, such as Pecorino Sardo and Pecorino Romano, which, according to their PDO specifications, require the use of lamb rennet.

What’s the Difference Between Lamb, Calf, and Kid Rennet?

The main difference between these types of rennet lies in the level of sharpness and intensity they impart to cheese. Lamb rennet is stronger and sharper, calf rennet is more delicate and mild, while kid rennet strikes a balance between the two. These factors—together with processing techniques and aging—are essential for obtaining cheeses with distinct aromatic profiles.

Lamb Paste Rennet vs. Liquid Rennet

When talking about lamb rennet, it is important to distinguish between the different types available, each with its own specific characteristics and uses.

Paste rennet: it is obtained from lamb rennet bags, which naturally contain a component of coagulated milk inside. These are salted and placed in special perforated containers where dehydration occurs, before being ground into a paste. This type of rennet is rich in chymosin, pepsin, and lipases, giving cheese a bold flavor and a firmer texture. Paste rennet is highly valued by dairies that follow traditional production methods and is used for cheeses with a more intense and sharper taste.
- Traditional paste rennet: It requires filtration through gauze at the time of use, but it is ideal for those who want to keep the process artisanal.
- Soluble paste rennet: a more practical version in which biological tissues have been removed, making use in the dairy easier and less labor-intensive.
Liquid rennet: liquid lamb rennet is also produced starting from rennet bags, which are emptied of their contents and then subjected to a freezing, grinding, and filtration process that makes the product easier to use. Unlike paste rennet, liquid rennet does not contain lipases, losing the component that contributes to sharpness, while keeping its coagulating ability intact.

Clerici Lamb Rennet: quality, convenience, and tradition

Caglificio Clerici offers a wide range of lamb rennet in different formats to meet the needs of every type of cheese production, both artisanal and industrial. Here are the available options:

Liquid rennet: Clerici lamb liquid rennet is available in 1 kg packs (pouches), as well as 11 kg and 23 kg containers (jerrycans), making it suitable for different production scales. This format is ideal for those looking for a product that is easy to dose and use efficiently, without compromising quality.
Traditional paste rennet: available in 1 kg jars, up to 5, 10, and 30 kg buckets. Paste rennet is ideal for those who want to stay true to tradition in cheesemaking. It requires manual filtration during use, but it makes it possible to obtain cheeses with a more intense and distinctive flavor.
Soluble paste rennet: this more practical version is available in formats ranging from 1 kg to 5, 10, and 30 kg buckets. Soluble paste rennet is perfect for those who want to streamline production processes while still maintaining a high-quality final product.

Each product is rigorously tested and controlled to ensure it meets chemical and quality specifications, providing a safe and reliable solution for dairies aiming to preserve tradition while also focusing on efficiency.

Conclusion: tradition and innovation with Caglificio Clerici

Caglificio Clerici represents one of the Italian excellence producers of rennet, combining a long dairy-making tradition with continuous innovation. With a wide range of rennet formats and types, the company offers solutions suited both to small artisanal producers and to large industrial operations. The quality of its products reflects its commitment to maximum efficiency and respect for dairy traditions, enabling dairies to produce top-quality cheeses while maintaining a strong connection to the roots of Italian gastronomic culture.

With Caglificio Clerici, choosing lamb rennet means making a choice of quality, convenience, and respect for the excellence of our culinary heritage.