Packaged vegetarian cheeses

Everything you need to know about "vegetarian cheese"!


Cheese has its place in a vegetarian diet. As long as you do a little sorting ...


Can a vegetarian eat cheese? Yes, but not just any! Or genuine cheeses, provided they are made from coagulants of plant origin. Or "fauxmages" (or "vromages"), made from plant ingredients. In this case, it is impossible to speak of "cheese", because the regulations reserve the use of this term for dairy products.


What is a "vegetarian cheese"?

While using milk is not a problem for vegetarians, on the other hand, using animal rennet to coagulate milk is a problem! Fortunately, there are some plant-based coagulants. "Vegetable rennets" - thistle flower (photo), fig tree sap, etc. - are used quite rarely because they are difficult to control and generally give the dough bitterness. Much more common and now predominant, are microbial coagulants (see article "Cheeses without rennet, do they exist?").


What cheeses can I eat while being a vegetarian?

A vegetarian thus has a substantial offer, to continue to benefit from all the virtues of cheeses: a succulent source of protein, minerals and vitamins ... The labeling must be clear. The term rennet on packaging always implies "animal". Microbial agents are indicated by terms such as "coagulant", "fungal enzyme", "microbial enzyme" ...

Most PDOs (above, Beaufort photo) require the use of animal rennet, which deprives vegetarians of it. Small artisans and farmers often use animal rennet, by tradition. As for microbial agents, acceptable to vegetarians, they are mainly used by large companies.
One limitation, however: microbial coagulants can be produced from molds or bacteria that have been genetically modified (GMOs) to produce specific enzymes. This case can pose an ethical problem for vegetarians. In the absence of clear regulations on the subject, several Internet users have drawn up lists of cheeses acceptable for this diet.

Here are some examples of cheeses made from microbial coagulants that vegetarians can therefore consume: Fol Epi, Bresse Bleu, Chamois d´Or, Suprême des Ducs, etc.


How can cheese fit into the vegetarian diet?
For an aperitif, use tzatziki or a creamy St Môret-based sauce that will allow you to "dip" vegetables, toast or even breadsticks. Practical, small Apérivrais cheeses turn into fresh veggie appetizers in a few minutes. Spread on a flambé tart base, the Garlic & Herbs Tartare cheese will make happy veggies right out of the oven! The vegetarian fan of parsley pasta will not have to give up the pleasure of a good raclette with Bresse bleu either ... or a generous dish of spaghetti topped with blue sauce. And for dessert, it will be veggie cheesecake with St Môret! Everything you need to know about "vegetarian cheese"!


Cheese has its place in a vegetarian diet. As long as you do a little sorting ...


Can a vegetarian eat cheese? Yes, but not just any! Or genuine cheeses, provided they are made from coagulants of plant origin. Or "fauxmages" (or "vromages"), made from plant ingredients. In this case, it is impossible to speak of "cheese", because the regulations reserve the use of this term for dairy products.


What is a "vegetarian cheese"?

While using milk is not a problem for vegetarians, on the other hand, using animal rennet to coagulate milk is a problem! Fortunately, there are some plant-based coagulants. "Vegetable rennets" - thistle flower (photo), fig tree sap, etc. - are used quite rarely because they are difficult to control and generally give the dough bitterness. Much more common and now predominant, are microbial coagulants (see article "Cheeses without rennet, do they exist?").


What cheeses can I eat while being a vegetarian?

A vegetarian thus has a substantial offer, to continue to benefit from all the virtues of cheeses: a succulent source of protein, minerals and vitamins ... The labeling must be clear. The term rennet on packaging always implies "animal". Microbial agents are indicated by terms such as "coagulant", "fungal enzyme", "microbial enzyme" ...

Most PDOs (above, Beaufort photo) require the use of animal rennet, which deprives vegetarians of it. Small artisans and farmers often use animal rennet, by tradition. As for microbial agents, acceptable to vegetarians, they are mainly used by large companies.
One limitation, however: microbial coagulants can be produced from molds or bacteria that have been genetically modified (GMOs) to produce specific enzymes. This case can pose an ethical problem for vegetarians. In the absence of clear regulations on the subject, several Internet users have drawn up lists of cheeses acceptable for this diet.

Here are some examples of cheeses made from microbial coagulants that vegetarians can therefore consume: Fol Epi, Bresse Bleu, Chamois d´Or, Suprême des Ducs, etc.


How can cheese fit into the vegetarian diet?
For an aperitif, use tzatziki or a creamy St Môret-based sauce that will allow you to "dip" vegetables, toast or even breadsticks. Practical, small Apérivrais cheeses turn into fresh veggie appetizers in a few minutes. Spread on a flambé tart base, the Garlic & Herbs Tartare cheese will make happy veggies right out of the oven! The vegetarian fan of parsley pasta will not have to give up the pleasure of a good raclette with Bresse bleu either ... or a generous dish of spaghetti topped with blue sauce. And for dessert, it will be veggie cheesecake with St Môret!