Yes, we do sell cheese that use vegetarian coagulants as an alternative to animal rennet.   Rennet, is used to make cheese. It transforms liquid milk into solid curd, which is the first step in cheesemaking. Animal rennet typically comes from the same species of animal as the milk being used for cheese. Calf-rennet is used to produce cow’s milk cheese and so forth.   A few of the cheeses we sell use lard as a rind processing agent in the cloth binding, which is a pork product. These cheeses have a note that says “Clothbound with lard” in the description.  Vegetarian substitutes have been developed in laboratories as an alternative to animal rennet. Where a cheese uses ‘vegetarian coagulant’ this information is labelled on our product pages.   A notable alternative to synthetic coagulants is the use of plant extracts which are also capable of setting milk. Figs, papaya, thistles and cardoons contain enzymes similar, although not identical to, those in animal rennet. Interestingly, the different enzymes lead to different flavours and textures in the cheese. Many Spanish and Portuguese cheesemakers use plant based coagulants.   If you need any further information, regarding specific dietary requirements, please get in touch with us here.