Do the french cheese use rennet?

Yes, many French cheeses use rennet. Rennet is an enzyme traditionally extracted from the stomachs of young mammals (typically calves) that helps coagulate milk, separating it into curds and whey. This coagulation is essential for cheesemaking.

However, there are also French cheeses that use vegetable rennet instead of animal rennet. This is often done for vegetarian or ethical reasons.

Here's a breakdown:

French Cheeses that Commonly Use Animal Rennet:

* Most hard cheeses: Camembert, Brie, Roquefort, Comté, Gruyère, etc.

* Many soft cheeses: Chevre (goat cheese)

* Blue cheeses: Roquefort, Bleu d'Auvergne, etc.

French Cheeses that May Use Vegetable Rennet:

* Some goat cheeses: Chevre

* Some specialty cheeses: Some producers choose to use vegetable rennet for ethical or dietary reasons.

It's important to note that:

* Labeling: French cheese labels may not always specify the type of rennet used.

* Vegetarian Options: If you're looking for a vegetarian cheese, check the label or ask the cheesemonger.

If you are concerned about animal rennet, you can always ask the cheesemonger or check the label.