The specialist confirmed that marscapone and snack cheeses listed on their website are also of microbial rennet.
The quality assurance specialist from Sorrento emailed the following:
"Sorrento Lactalis, Inc. understands that the source of coagulant used in the manufacturing of cheese is important in today’s ever-changing world, for both the intermediary processors and consumers of our products.
Sorrento uses only Microbial Rennet in the manufacturing of all its Mozzarella and Ricotta Cheeses. This source of chymosin is widely accepted and used throughout the entire US Dairy Industry for the manufacturing of natural cheeses."
Thursday, August 7, 2008