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 roduced 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 pre- served
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 in 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 chy- mosin and
pepsin, it also contains enzymes that split fatty acids – and it also contains a beneﬁcial micro ﬂora. Rennet paste allows
spicier cheeses with richer aromas to be pro- duced 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. Ragu- sano 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
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 ex- tract 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 =
All three liquid rennet pastes possess rennet strengths of
1:15,000 Soxhlet and a chymosin content of around 80%. They are
lilitres and in canisters containing 6 to 12 kilograms.
available in bottles ranging from 500
to 1000 mil-
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.
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 farmyard cheese-makers and indus- trial manufacturers to process sheep’s and goat’s cheese
with the corresponding original rennet – all you need to do is call 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