WalcoRen
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  • WalcoRen® RENNET POWDER

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    WalcoRen® RENNET POWDER

    WalcoRen® rennet powder is the purest form of natural rennet. It is used in cheeses that require particularly long maturity. WalcoRen guarantees a chymosin content of 97%. This eliminates any problems that producers might normally encounter when working to maturity times of two years and longer.

    Production


    WalcoRen® rennet powder is produced exclusively from the stomachs of young calves. The raw material sources are permanently monitored in the interest of the highest possible quality. A significant proportion of the product’s raw materials is procured in New Zealand. Unspoiled nature and the fact that calves there are only fed with milk from their own mothers result in highly reliable and best possible natural rennet. The good relationships that maintains with suppliers have been established for decades.

    The raw material is gently extracted in a solution of table salt and spring water. In this state, the natural rennet is then cleaned and preserved through several mechanical filtration processes. The company deliberately does not employ any cheap filtration method like e.g. vacuum rotation filters to prevent product oxidation. The product is dried using very traditional and time-consuming but also extremely gentle methods. The process entails a lot of manual work, which, however, constitutes the basis for the high-quality of our rennet powder.

    The company operates only on the basis of batch production to ensure continuous process monitoring and traceability. WalcoRen therefore always knows precisely what it produces and sells.

    Qualities and packaging units

    Application

    WalcoRen’s natural rennet powder is diluted in slightly salted chloride-free cold water and added to the vat milk.

    Benefits

    The variety of natural enzyme complexes contained only in natural rennet guarantees the best possible cheese yields and taste. Over millions of years, evolution has developed these enzymes to perfection. Consequently, they cannot be reproduced by man-made coagulants. This is something that Darwin would have readily confirmed.

    Walcoren® natural rennet powder is used particularly in cheeses with long maturation times. Grana Padano, Par- migiano Reggiano, Emmental or Bergkäse (mountain cheese) are probably the most familiar. Maturation times of more than three years have already been achieved with our products without any bitter substances being produced. Rennet strengths are also available to suit most customers’ required strengths. Natural rennet powder is available in tablets for 20 litres of milk, in 500 gr. to 1 Kg. containers or in 25 kilogram pails. The company caters to all operations i.e. from the small individual producer to the industrial bulk manufacturers of cheese.
  • WalcoRen® LIQUID RENNET EXTRACT

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    WalcoRen® LIQUID RENNET EXTRACT

    WalcoRen® liquid rennet extract is a specialised natural product, which is used in a variety of compositions for all types of cheeses, all maturity times and all different types of milk. The many different enzymes that it contains make natural rennet an essential ingredient in high-quality cheeses.

    Production

    WalcoRen® liquid rennet extract is produced exclusively from the stomachs of young calves. The raw material sources are permanently monitored in the interest of the highest possible quality. A significant proportion of the product’s raw materials are procured in Canada, USA and New Zealand. Unspoiled nature and the fact that calves there are only fed with milk from their own mothers result in highly reliable and best possible natural rennet.

    The raw material is gently extracted in a solution of table salt and spring water . The company deliberately does not employ any cheap filtration method like e.g. vacuum rotation filters to prevent product oxidation.

    WalcoRen operates only on the basis of batch production to ensure continuous process monitoring and traceability. The company therefore always knows precisely what it produces and sells.

    In the interest of maintaining the natural variety of rennet enzymes, WalcoRen does not use any type of chromatographic separation procedures or chymosin or pepsin concentrations. The very high proportion of chymosin (94%) that WalcoRen‘s premium natural rennet extracts contains, is due entirely to the use of stomachs from very young milk calves – i.e. „first grade bobby vells“.

    Qualities and packaging units

    The different traditions in individual countries as well as those employed for various types of cheeses demand abroad spectrum of natural rennet compositions and strengths. The chymosin content in WalcoRen® liquid natural rennet, for instance, may be modified to range from between 50 and 94%. With up to 350 IMCU = 30,000 Soxhlet, rennet strengths are also available to suit almost any requirements

    Packaging units range from small bottles containing 1 liter to bulk units which contain 25 liters. The company caters to all operations, from small individual producers to industrial bulk manufacturers of cheese. It is also able to satisfy special requests, e.g. for rennet extract produced with stomachs from specific origins and manufactured without preservatives.

    Application

    WalcoRen’s natural rennet extract is diluted in slightly salted chloride-free cold water and added to the vat milk. Varying ratios of chymosin-pepsin are recommended depending on the type of cheese and maturation time. The rule of thumb is: the longer the maturation period, the higher the content of chymosin.

    Benefits

    The variety of natural enzyme complexes contained only in natural rennet guarantees the best possible cheese yields and taste. Over millions of years, evolution has developed these enzymes to perfection. They cannot therefore be reproduced by man-made coagulants. This is something that Darwin would have readily confirmed.
  • WalcoRen® LIQUID RENNET PASTE

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    WalcoRen® LIQUID RENNET PASTE

    WalcoRen is a traditional manufacturer of natural rennet. Besides such familiar products as rennet extract and rennet powder, also dried rennet stomachs and rennet paste are produced. Rennet paste has been employed for centuries in many countries with long cheese-making traditions (Italy, Spain, Greece, France). This product, however, is not only produced from the stomachs of young calves, but also from goat and lamb stomachs.

    What is special about rennet paste?

    Along with dried stomachs, rennet paste is one of the oldest rennet products in existence. In the past, foods were preserved both through either drying or salting. Stomachs were therefore often salted for storage. When they were needed, they were cut in small pieces and mixed with water to create a soft mass for use. The rennet produced this way then had to be filtered through cloth.

    The special feature about rennet paste is that it possesses a broader spectrum of available enzymes – besides chymosin and pepsin, it also contains enzymes that split fatty acids – and it also contains a beneficial micro fiora. Rennet paste allows spicier cheeses with richer aromas to be produced and maturity times to be reduced. An example of this is Ragusano cheese from Sicily. This cheese is produced from raw cow’s milk. Rennet paste – goat or lamb – is added to the milk to trigger coagulation in 60 to 90 minutes. Ragusano cheese is sold young, after just one week or it may be matured over a longer period – which makes it taste spicier and more aromatic.

    What is new in WalcoRen® liquid rennet paste?
    Classical rennet paste is complicated to use (weighing, preparation, filtering). The company therefore went about enhancing the original product to make it more user-friendly. Suppliers of raw materials were selected and specifications worked out in regard to how the stomachs should be processed. After three years of development, the result of work is now ready for market launch with a standardised product range of calf, lamb and goat rennet pastes, which may be used as simply as natural rennet extract and which satisfy the technical demands in cheese production today.

    Qualities and packaging units

    WalcoRen® liquid rennet paste is produced in three different varieties: calf = Dolce, lamb = Semi Piccante and goat = Piccante. All three liquid rennet pastes possess rennet strengths of 1:15,000 Soxhlet and a chymosin content of around 80%. They are available in bottles ranging from 1 liter to 10 liters .

    Application – please shake before use

    WalcoRen® liquid rennet paste is simply diluted in slightly salted chloride-free cold water and added to the vat milk. The quantity is the same as for natural rennet extract. WalcoRen® Dolce, Semi Piccante or Piccante rennet paste may be used depending on the milk, type of cheese and desired aroma.

    Benefits

    WalcoRen® liquid rennet paste brings more taste and aroma to cheese and reduces required maturity times. The fact that lamb and goat rennet is now also available alongside calf rennet means that interesting combinations may be tested and employed in cheese production (see Ragusano above).

    The product enables both artisan cheese-makers and industrial manufacturers to process sheep’s and goat’s cheese with the corresponding original rennet – all you need to do is call the WalcoRen Office.

    It is particularly true of rennet pastes, that only the variety of natural enzyme complexes contained in natural rennet guaratee the best possible cheese yields and tastes. Over millions of years, evolution has developed these enzymes to perfection. They therefore cannot be reproduced by man-made coagulants. This is something that Darwin would have readily confirmed.