If you're anything like me, you’ve probably found yourself standing in front of the dairy aisle, trying to decode the mystery behind what’s really in your cheese. After endless emails and a lot of research, I've finally uncovered some non-GMO cheese options for those looking to avoid genetically modified organisms (GMOs) entirely. Find out what GMO-free options are out there, why animal rennet and non-GMO derived rennet is a safer choice, and how GMO rennet has infiltrated much of our cheese supply.
The Best GMO-Free Cheese Options
If you're on the hunt for cheese free from GMOs, you have a few standout options. Here's a list of the best I could find.
Kapiti Cheese
Kapiti offers several choices for those wanting to avoid GMO-derived rennet. Their products that use animal rennet:
Kapiti Pakari Blackcurrant Aged Cheddar
Kapiti Pakari Aged Cheddar
Kapiti Te Tihi Cheddar
Kapiti Kanuka Havarti
Kapiti Kanuka Smoked Havarti
The entire Kapiti Artisan range (Bridge St Blue, Ash Rind White, and Tomme style)
Food Snob Cheese
Food Snob is another brand that has cheese options with non-GMO derived animal rennet which include:
Brie
Camembert
Hohepa Hawke’s Bay Cheese
This brand goes the extra mile by using vegetable rennet certified GE-free, organic, and suitable for vegetarians. A win for anyone avoiding GMOs and looking for organic options!
The Cheese Barn
If you prefer organic and vegetarian-friendly cheese, The Cheese Barn is a great option as well. Their cheese uses a vegetable rennet that is GE-free, organic, and ideal for a non-GMO diet.
The Brands That Left Me Guessing
Now, not all brands were as transparent. Goodman Fielder, the producer of Puhoi and Ornelle cheese, refused to disclose the type of rennet they use. Even more frustrating, I got no or a limited response from Mainland, Zeny Zaus, Talbot Cheese, and Waiatmata Cheese. So, if transparency is key for you, any help in contacting these brands to encourage them to disclose the type of rennet they use would be amazing!
Know Your Rennet: The Hidden GMO Ingredient
When you see the word "rennet" on cheese labels, what does it really mean? Turns out, there are four main types of rennet used in the cheesemaking process:
Animal Rennet – This is the traditional method, where rennet is extracted from the stomach lining of calves. It’s the oldest and most natural form of rennet.
Vegetable Rennet – Sourced from plants like thistle or fig sap, vegetable rennet can be used in cheesemaking, but it’s becoming rarer in commercial production. Be aware: “vegetable rennet” often gets misused on labels.
Microbial Rennet – Created using mold, fungi, or yeast, microbial rennet is labeled as vegetarian-friendly. However, the organisms used to create microbial rennet are often fed GMO-derived soy.
Fermentation-Produced Chymosin (FPC) – This is where things get tricky. FPC is a genetically modified version of rennet created through gene-editing technology like CRISPR. In fact, 90% of cheese made in the U.S. uses this genetically engineered rennet. Shockingly, this rennet is often listed under labels like “microbial rennet” or “vegetable rennet,” without any indication that it’s a GMO product.
How Did We End Up with GMO Rennet?
It all started in the 1990s when the FDA approved FPC (genetically modified chymosin) for use in cheesemaking. The FDA deemed this lab-engineered enzyme to be "substantially equivalent" to animal rennet, meaning it didn’t need to be labelled as genetically modified. The result? FPC began replacing traditional animal rennet in most commercial cheeses, and to this day, it doesn’t require GMO labelling.
Even though FPC is made using genetically modified organisms (GMOs), you won’t find any mention of this on the packaging. Instead, it’s hidden under more generic terms like "vegetable" or "microbial rennet."
Why You Should Choose Animal Rennet
Cheese made with animal rennet not only has a richer flavour but also avoids the health concerns tied to FPC and microbial rennet. Some studies have raised questions about the safety of genetically engineered enzymes used in food production, with concerns ranging from allergenic responses to potential gut health disruptions.
Support Transparency
If you're passionate about avoiding GMOs, especially in something as beloved as cheese, stick with brands that disclose their rennet source and avoid using genetically modified ingredients. Brands like Hohepa and The Cheese Barn are leading the way in transparency and commitment to non-GMO cheese production.
What about you? Have you found any great non-GMO cheese options? I’d love to know! Let's continue the conversation about the future of food and how we can make more informed choices.
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