GMO cheese / rennet

[sbeaudry]

Most US Cheeses Have Genetically Modified Ingredients

Much of the cheese sold today contains genetically modified ingredients. For your safety, only look for cheese made with this clotting agent.

articles.mercola.com

Then they came for the cheese... apparently animal rennet is now more often than not a Pfizer product effecting ~90% of US cheese and does NOT have to be labelled.

STORY AT-A-GLANCE
Traditionally, cheese was made with just four ingredients: milk, salt, starter culture and animal rennet
Rennet is used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids. It’s an essential part of the cheese making process
Today, there are four types of rennet used in the cheese making industry: animal rennet, vegetable rennet, microbial rennet, and a genetically modified version called FPC (fermentation-produced chymosin), made by Pfizer
Bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status, which exempted Pfizer was exempt from the pre-approval requirements that apply to other new food additives. This despite the fact that studies have detailed concerns about safety
An estimated 90% of North American cheese is made with FPC rennet, and ingredient labels do not distinguish between bioengineered rennet and the original animal-based type so consumers have no way of knowing what they’re eating

 

[Musicinventor]

Oh bugger! I just looked up the ingredients in my favorite cheddar… time to find a new cheese.

 

[sbeaudry]

Oh bugger! I just looked up the ingredients in my favorite cheddar… time to find a new cheese.

Organic uneffected at this point, looks like. Not sure how this effects Europe.

 

[PERLOU]

In France, I only eat this Camembert : LANQUETOT CAMEMBERT MOLDED WITH A LADLE 250G​

​

Camembert au lait cru de Normandie AOC Lanquetot, 45 % mg.Le Camembert Lanquetot d'appellation d'origine contrôlée est moulé à la louche à partir de lait cru rigoureusement sélectionné. Le savoir-faire traditionnel des maîtres fromagers, tant au niveau de la fabrication que de l'affinage, confère au camembert Lanquetot de grandes qualités gustatives.Depuis 1953 date des premiers concours le camembert Lanquetot a été récompensé 48 fois au concours général agricole de Paris.

 

[PERLOU]

Raw milk Camembert from Normandy AOC Lanquetot, 45% mg. The Camembert Lanquetot with controlled designation of origin is ladled from rigorously selected raw milk. The traditional know-how of master cheesemakers, both in manufacturing and maturing, gives Lanquetot Camembert great taste qualities. Since 1953, the date of the first competitions, Lanquetot Camembert has been rewarded 48 times at the Paris General Agricultural Competition.

 

[Alejo]

That sounds about right for the way the world works.

I bet they could also call it "organic" and "antibiotic free" and all the other labels that attract health conscious shoppers.

What a world!

Thank you for sharing.