What Is Rennet, Aging, and Raw Milk Cheese?

Cheesemaking has a language all its own, and a few terms tend to pop up again and again. Let’s break them down without the intimidation.

Rennet is an enzyme that helps milk curdle. Traditionally sourced from animals, many cheeses now use vegetarian or microbial rennet. Without it, milk wouldn’t transform into curds and whey, and we’d be very sad about that.

Aging is where cheese develops character. Young cheeses are mild and creamy, while aged cheeses become firmer, sharper, and more complex. Time allows flavors to deepen and textures to change, giving each cheese its unique personality.

Raw milk cheese is made from milk that hasn’t been pasteurized. These cheeses often have more complex flavor because they retain natural bacteria from the farm environment. In the U.S., raw milk cheeses must be aged at least 60 days for safety.

Understanding these terms helps you shop with confidence and appreciate what goes into every wheel and wedge.