NEW TECHNOLOGY TO SUPPORT
CULINARY TRADITION

Traditionally used in the local gastronomy, rennet, appears in the gastric fluid of young animals (calves, lambs, goats) in the fourth stomach of ruminants. The production of cheese products is based on the use of rennet. Traditional rennet has a high moisture content and for this reason it is difficult to use, maintain and transport.

In cooperation with a company professionally active in the production of natural traditional rennet, we developed a new dry form, which retains all organoleptic elements.