Did you know that most cheese in the United States is made from genetically modified ingredients? Additionally surprising? Many European cheeses imported to America, while from countries where GMOs are limited, are GMO-sourced. I’ve talked before about the dairy industry, how we need to be cautious, aware consumers when purchasing dairy products. What kind of husbandry principles are practiced by the dairy from which you buy your ice cream, butter, milk, yogurt and cheese?
But there’s another looming issue, one even more subtle…
Several months ago I took my first cheese making class. It was excellent. The cheese maker had just published a book and was touring, giving cheese making classes as her way of increasing book sales. She is a commercial cheese maker by profession, making huge volumes of artisan cheeses, all varieties. Her knowledge and experience are vast.
Her personal passion is not sustainability; it is gourmet cheese making. Yet she was happy to educate us about rennet and the varieties from which to choose. It was here that my metaphorical cheese bubble was burst.
KNOW YOUR RENNET
I learned there are four kinds of rennet: calf stomach sourced, microbial rennet, vegetable rennet, and FPC (fermentation-produced chymosin). I learned that most cheese consumed in the US is made from the latter, a GM rennet. Most cheese. It is estimated that 80-90% of the cheese Americans consume is produced with genetically modified rennet.
Even cheeses imported from European countries, where GMOs (genetically modified organisms) are limited in agriculture and food production, likely contain GM rennet.
How is this possible? The laws that prohibit GM production within Europe do not hold for exported items. And most European countries (not including France and Austria) now allow the use of FPC for their own citizens, as well.
Our family loves having a cheese plate out at every meal, even breakfast. I had grown accustomed to buying, among others, European cheeses from Trader Joe’s, because I assumed, although they weren’t organic, they were much less likely to be GM. I was wrong.
It was in the 1990s that the FDA approved the use of this genetically modified ingredient in food. Rennet was the first of many such decisions. “FDA concluded that bioengineered chymosin was substantially equivalent to calf rennet and needed neither special labeling nor indication of its source or method of production.” (source)
Why did this happen? Beginning in the 1960’s consumers began eating more cheese than the supply for which animal rennet provided. Because GM technology was just taking off, this route for keeping up with the demand was explored more readily than existing solutions (non-GM microbial rennet and plant-sourced rennets).
KNOW YOUR DAIRY
One more issue.
In addition to the rennet being GM sourced, many American’s buy conventional cheese without thinking about the milk. Most non-organic cheese produced in the US is made from the milk of cows that are fed GM feed.
We have a local creamery in the small city in which I live. A lovely family owns this company. It’s glorified, for good reason, as local; and many love this product for that reason. BUT, be aware; this family feeds their cows only GM feed.
HOW TO SHOP FOR CHEESE
To get cheese that isn’t made from cows being fed GMOs you have to know your farm, know your farmer, or buy organic.
While many dispute the organic label’s integrity, organic does mean non-GMO.
Checking the cheese label won’t tell you everything you need to know, but it does lend some insight. Certain kinds of rennet will more likely be GM.
For instance, vegetable rennet and ironically vegetarian are the terms that usually refer to GM rennet. This misnomer is based on the fact that animal genes are injected into a bacterial host which then in turn produces the desired rennet, chymosin. This fermentation-produced chymosin (FPC) is now considered a bacterial product; and thus may be labeled vegetarian.
It is possible for vegetarian rennet to be non-GMO and truly vegetable-based. Plant-based ingredients like thistle and fig sap have been used throughout history to perform rennet’s role. But at this time in history it is uncommon to see these forms of rennet used, especially in commercial productions of cheese.
FPC rennet can also be listed by the term microbial rennet; however, some microbial rennets are exactly that: mushroom/fungus based rennets. They’re an excellent choice for cheese makers, being non-GMO (if labeled thus) and very common.
Sadly, FPC has proven exempt from labeling requirements. Whether from European or American sources, EU and FDA regulations are lax when it comes to ingredients that are considered trace. Some countries, such as France and Austria, are stricter with their labeling and exclusion of GM foods. French and Austrian cheeses are, therefore, likely safer than cheeses imported from other countries, when it comes to GM ingredients.
Look for cheeses that list animal or microbial rennet, especially if additional labeling clarifies the sustainability of the sourcing. Organic assures that both the milk and the rennet being used are non-GM and sustainable in their origins. (Regarding animal rennet and non-organic cheeses, bear in mind cheeses produced using animal rennet may be the bi-product of the inhumane veal industry.)
So while all commercially sold vegetable rennet-based cheeses are likely made from GMOs, only some portion of those labeled to contain microbial rennet will be.
What else to watch out for? Whey. This GMO byproduct of modern cheese making is found in everything from processed macaroni and cheese to protein powders and protein bars. The majority of FPC used in cheese making is found in the whey.
CONCLUSION
A few complimentary messages seem to be repeating themselves, in our modern world of foods made by unknown hands: know your farmer; buy local and sustainable products; and rely on the organic label to mean non-GMO.
The Non-GMO Project, a US non-profit, has labeled FPC a “high-risk ingredient.” They add, “If a cheese has our seal on it, the consumer can be assured that it does not have [bioengineered] chymosin.” Likewise, all products labeled USDA Organic, 100% Organic, Organic, or Made with Organic (specified ingredients) cannot contain FPC.
There are companies that make their goods with extreme integrity. Seek these out, and feel good about the food you’re eating.
To read more articles that scrutinize issues which affect our health, also see my Facebook page and blog, Eat Beautiful.
SOURCES
http://www.gmo-compass.org/eng/database/enzymes/83.chymosin.html
https://en.wikipedia.org/wiki/Rennet
http://www.vrg.org/blog/2012/08/21/microbial-rennets-and-fermentation-produced-chymosin-fpc-how-vegetarian-are-they/
https://en.wikipedia.org/wiki/Regulation_of_genetically_modified_organisms_in_the_European_Union
Kitchen Creamery, by Louella Hill
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can you snd this to trader joe’s and let them know, what we now know!
Glenda, good idea! But, like many market chains, Trader Joe’s does not yet prioritize sustainability, represented by the majority of the products they sell. There is one (non-organic) cheese at Trader Joe’s, and there may be more, that I love and trust: It’s St. Andre Triple Cream Brie, from grass-fed cows in France.
Thank you! Wading through all this information You are the first one I saw that told me about a cheese that I LOVE!!!!!!
Thank you for this eye-openng article, one never knows what they are consuming! I suppose I need to continue making my own cheese. I had planned to give it up this year since it is so hard to keep up with my family’s consumption. So glad I always look for animal rennet when purchasing.
You’re welcome. Organic Valley is a good option, too. I am just starting to make my own! Yes, raw, A2, grass-fed cream is one precious commodity in this house; and I’m not sure if there could ever be enough/too much!
Thank you! It is mire expensive but me and my family are not being poisoned with a product we eat ALL THE TIME! Any other suggestions?
So, just to clarify: all organic cheese is made with NON gmo rennet? So would I be correct in assuming that an organic cheddar that’s pasteurized is a better choice than a raw milk cheese that doesn’t state that it’s organic?
Yes, Devorah, that’s correct: all organic cheese is made with non-gmo rennet. Although raw is preferable in general, I agree with your conclusion, if you have to choose. At least the cheese making process puts valuable enzymes and nutrition back into pasteurized milk. If you can access Organic Valley brand, they do sell a raw and organic grass-fed cheese.
I would prefer no GMO’s myself, however it is sad that this is causing a lot of problems for the cheese makers, since non-GMO feed is expensive and hard to obtain.
http://www.theguardian.com/sustainable-business/2014/aug/07/whole-foods-gmo-label-mandate-organic-raw-dairy-cheese-corn-grain-fed
I so appreciate you sharing that article. I am not convinced that non-GM rennet is more expensive, although it is harder to source and scarcer. As someone that sells ice cream wholesale, we are very intentional about every single ingredient in our product. I love that Whole Foods’ stance is making cheese makers make a change. This is being forced upon them; and I’m sorry for how they must feel their livelihood being threatened. But it’s about time we all know what’s in our food, and that suppliers have to be transparent about their choices. Non-GM rennet is not at all expensive to produce and this wave will create greater demand for it, which is needed. If it’s more expensive to produce initially this cost will go down over time. If customers need to pay a bit more for non-GM rennet, they are the same customers who are now demanding labeling. I, for one, am more than happy to pay more for a non-GM product. It will also be exciting to see what happens with this new demand for non-GM feed. What a hard-to-believe place we’ve gotten ourselves into as a nation, that non-GM feed is hard to obtain.
I agree!!!!! I called most of the leading cereal companies to ask them about their GMO additives. Several of them told me, “They are safe and cheap and we are feeding more people!!!!” Seriously??!! Had to stop buying most cereal, baked goods, (cookies, bread and cakes from companies like Pepperidge Farms, Little Debbies, Nabisco, Kellogg’s,
Time to learn to make my own!
SO WHAT CAN WE EAT???? {{shaking my head}} I shouldn’t have moved to town
great
Another food group ruined… Way to go USA.
While I completely agree about reducing potential risks in conventional food supplies by buying organic, and with consuming only grass-fed dairy and meat, my problems with GMOs are more narrow than just “all GMOs are equally unacceptable”; i.e., BT corn that produces far more BT than would even be used on the crops otherwise, or GM crops only modified to survive ever-increasing amounts of toxic herbicides and pesticides, leading to continued increases in the usage of these toxins. However, what is the given problem for the GM rennet? I understand that this article and your opinion may be a preference to avoid all GMOs no matter what the purpose or outcome of their use, but I was hoping to find a reason provided for how this type of GMO is risky or untested, or otherwise undesirable, in our food, such as whether there are bacterial residues or other detriments to the quality. Further elaboration or pointers to answers would be appreciated. Thanks and happy =new year.
Hi Lauryn and thanks for the question. Yes, I am someone who feels uncomfortable with the concept of artificial manipulation of the natural world. The instability of these experiments and that scientists then create a product that the public becomes reliant on, whether it be rennet or insulin for diabetics, seems a faulty foundation to me. Unknown risks outweigh known benefits. I’d love more research to be done, and more open-mindedness at seeing the power and potential, in the areas of opportunity the natural world offers. I understand your perspective and assume we may not all agree on these points. Thanks again and also, a very happy new year to you!!
It’s been said elsewhere, but fermentation produced chymosin is not genetically modified. It is identical to the enzyme extracted from calves’ stomachs. The microbes programmed to produce the enzyme are genetically engineered just like they are in the production of insulin (like you mentioned), a slew of vitamins, the hepatitis B vaccine, and many other treatments.
I share your discomfort with artificial manipulation of the natural world but it just does not apply here. Let’s please not misinform people.
How about this: Pfizer makes the FPC that most cheese makers use, and the FDA said GRAS: Generally Regarded as Safe. They made that ruling in 1990. Don’t trust much of what Pfizer and the FDA say anymore.
if there were posts about what rennet is, I think more would actually care enough to make a difference…
Wow, great information. I wasn’t aware of this.
I make my own with goat milk! Yummmm
Applegate is now under Hormel but Hormel is owned by JBS, which owns Swift, Smithfield, Sara Lee, Morrell, Armour, and so many more I can’t remember right now. Hopefully Applegate will continue their current standards of production but JBS is really not currently concerned about sustainability or health related issues about food here in the US, sadly.
i live in va and will not buy smithfield products! taken over by chinese.or even if halal or what ever run operations .i’m all about quality of foods and clean processing! black spects in walmart chicken from china is not pepper!
I, too would like to know what is wrong with GMO rennet. Please elaborate.
See answer above to Lauryn. 🙂
My family does everything we can to avoid GMOs, so most every food we purchase is organic. And we have been very active in the political fight against GMOs in food and field. But since we are sensitive to cow dairy we only eat goat cheese, which is darn hard to find organic, and when I can find it, it’s extremely expensive. I’ve made cheese, and knowing what a tiny amount of rennet is used in cheesemaking, the problem of GMO rennet seems very small in comparison to many other GMO and food safety issues. For example, according to http://www.cheesemaking.com (a very popular place to get cheesemaking supplies, which sells non-GMO rennet) only 1/4 tsp of rennet is used in a gallon of milk when making cheese, and most of that washes away as the whey drains off. (see http://www.cheesemaking.com/learn/faq/rennet.html) I totally appreciate your research and blog, but I’m not sure this is one I”m going to loose sleep over… Or maybe I am I missing something???
It’s a personal choice, when purchasing. But this article is not just about what we buy; it’s about knowing what we’re eating and understanding what drives production. If you have no choice as a consumer and want goat cheese, that’s one thing. If you have a choice, know what the labels mean- well, then, you have had your eyes opened to how to make a better choice. It’s about knowing what’s in our food and about how it’s made so we can make the best choice possible; and then, demand affects supply. The fact that labeling does not indicate the GMO status of food means consumers don’t even know what they’re eating, how it’s made or why the industry went the GMO direction instead of choosing natural means. For anyone who’s interested in making cheese, here’s my article on how to choose non-GMO rennet: http://gnowfglins.com/2016/01/12/how-to-choose-rennet-for-cheesemaking/ Thanks, Liz, for the question!
i am looking for rennet that has no gmo etc.? what do you recommend? i am using fromase 50.
Hi John, I just wrote a post on this subject. Thanks for asking. Here’s the link: http://gnowfglins.com/2016/01/12/how-to-choose-rennet-for-cheesemaking/
Hi,
I’ve just been doing some research into GMOs and I came across your website. I’m a little bit confused by your article because you don’t really explain why microbial rennet is bad. You simply just say that it is a GMO. I would like to know what is your reasoning behind why this type of GMO is bad. Is it purely because it has been created in a lab and you have a biassed view against all GMOs or is there some scientific reasoning behind it?
Thanks.
Microbial rennet — Another alternative to animal rennet is “microbial rennet,” where the coagulating enzymes are produced by a specific type of mold, fungus or yeast organism grown and fermented in a lab setting (often fed soy). Yum. So while the microorganisms aren’t genetically modified, their food source likely is.
This is considered vegetarian-friendly as the enzyme produced by the organism is not derived from an animal. There is again a large consensus in the cheesemaking world that cheeses made with this type of microbial rennet can lead to a final cheese product with a bitter taste. This option is commonly used in “certified organic” and “certified vegetarian” cheeses.
“Microbial [enzymes] are mainly produced by fungi and bacteria in the process of growth and metabolism. Microorganisms have the advantages of a short growth cycle, easy fermentation, and are not limited by space and region of production …
“Therefore, the cost of microbial MCEs [microbial enzymes] is low … However, it is found that most MCEs have high PA and low MCA/PA ratios leading to low cheese yield and bitterness.”
For people questioning why GMO rennet is bad. It’s assumed that the reader is educated enough to already know about GMOs and why they are so dangerous for continual human consumption. It wouldn’t make sense for her to explain why. It’s basic foundational knowledge, and I am thankful for the article for two reasons: I had no idea and now I can make my own informed decision.
This article would be helpful if GMOs were, ya know, actually bad for you.
If 80-90% of cheese in the US has GMO rennent, and it has been that way for decades, shouldn’t all the horrible impacts be obvious by now? The whole push of this article seems to be based on hysterical unscientific nonsense…just sayin’
So I’ll assume you prefer to get your rennet the old-fashioned way: by slaughtering very young calfs and extracting the enzymes (rennet) from their stomachs. Gonna have to kill a lot more baby cows!
Really loved reading this article but could you please give me specific brand names (for cheese) that you buy or think are good. I will certainly look for the ingredients you mentioned, but some brand suggestions would be great!!
Hi Roni, I love to buy St. Andre’s triple cream brie, made off the coast of France with grass-fed cream. I buy a lot of our cheese from France. I also buy locally made goat cheese. Organic Valley is a good brand. Looking for organic, buying from France and knowing your local farmer and asking them a few questions are all great.
As some readers have pointed out, this article makes blanket statements without the author having done sufficient research.
Regarding cheese, there are actually no genetically modified organisms in fermentation-produced chymosin (the enzyme in rennet that thickens the milk). Micro-organisms are used to reproduce the genes coding for the enzyme, and they are identical to the enzymes that you would get when you slaughter a little calf, kid or lamb and take out its stomach lining – as this is where rennet comes from, people. So no Frankenstein’s monster here. FPC also means that vegetarians, Jews and Muslims can now enjoy the cheese.
Regarding the production of human insulin – once again, no GMOs in the final product. Before, insulin-dependent diabetics had to use animal (pig, for example) insulin to stay alive. Some of these people had allergic reactions to the animal insulin. They can now use the produced human insulin, which is safe for all.
Recombinant DNA technology is also responsible for the most commonly used diagnostic methods for HIV.
So – before you just shoot down this technology, maybe see the difference it makes in the world. While I am not an avid defender of all types genetic engineering by any means, I think that it is important that we educate ourselves as to the processes involved in and application of the technology instead of starting another ‘movement’ that sees things as only black or white.
PS I have written down only what I know based on my own research as an educational science writer. I’d be happy if there are mistakes to have them pointed out!
Sorry, The “follow the Science” diatribe just doesn’t hold water any more. Scientists lie, government agencies lie, researchers lie, health organizations lie, pharmaceutical companies lie…for Money and agendas. FPC that most 80-90% of cheese companies use was developed and manufactured by Pfizer and approved by the FDA as GRAS…Generally Regarded as Safe. Worked well during Covid…If a person is motivated, hey can do their own research, unless someone wants it labeled as “misinformation.”
Thank you for this article. It is a must for those of us who care about cows and the dairy farms they come from!
Rentia Pretorius
Pfizer is involved. Do you think they are telling you the truth?
You really should mot be using Wikipedia as a source of information. Information from Wikipedia could be unreliable.