On the surface, it’s not altogether too appetizing – a complex set of enzymes produced in the stomachs of ruminant mammals such as cows. And yet, put to good use, rennet gives us a great many of the most delicious foods known to humankind, including arguably the most delectable of all, aged cheeses.
These days, as summer slowly turns autumnal and we feel the urge to lay some of our seasonal bounty by for future feasts, it’s only natural to think about using raw milk to make cheese. And here at Coast Fork Feed, our own Marjory House loves to share the gospel according to rennet.
“We’ve got lots to sell, and since we didn’t have any for quite a long time, it’s a great thing for people to know,” Marjory said.
And as a member of the Demeter Advisory Board, which bestows certification on farmers practicing biodynamics, Marjory certainly knows her stuff. She knows, for example, that vegetable rennet only works for soft cheeses, and that if you want to make hard cheese, the best rennet comes from calves’ stomachs.
Here at Coast Fork, we proudly sell rennet from NW Ferments, an Oregon City-based company that also offers yeast cultures, sourdough starters and other products. And if you’re in the mood for other preservation projects, we also offer muslin for making butter and cheese, bread baskets for proofing dough, and lots more.
