Rennet in a paste form

The rennet in a paste form is the product that is most suited to the making of characteristic spicy and semi-spicy Italian and foreign cheeses.
It acts on the fats that give the pleasingly appetizing aroma to Provolone, Pecorino, Rigatino, Canestrato, Caciotta and Caciocavallo cheeses.
Furthermore, it is prepared from the exclusive starting point of selected rennets.
Many attempts have been made to substitute the rennet in a paste form, but cheese producers prefer it to others as the flavor of the cheese remains fuller and more harmonious.

  Our production includes the following types of rennet in a paste form:

                   Spicy kid rennet in a natural paste form
Especially suitable for the production of Provolone, Rigatino, Canestrato, Cheddar, Idiazabal, Roncal, Crotonese and Caciocavallo cheeses.

                     Lamb rennet in a natural paste form
Suitable for the production of Pecorino romano, Fiore sardo, Feta, Pecorino siciliano, sheep’s or mixed Caciotte cheeses etc.

                            Veal rennet in a paste form
Especially suitable for the production of Caciotta, Caciocavallo and for mild flavoured or lightly spiced cheeses.

                       Soluble kid rennet in a paste form
Especially suitable for the production of Provolone, Rigatino, Canestrato, Cheddar, Crotonese and Caciocavallo cheeses.

                       Soluble lamb rennet in a paste form
Suitable for the production of Pecorino romano, Fiore sardo, Feta, Pecorino siciliano, sheep’s or mixed Caciotta cheeses etc.

                        Soluble veal rennet in a paste form
Especially suitable for the production of Caciotte, Caciocavallo and for mild flavoured or semi-spicy cheeses.