If too large a proportion of rennet is mixed with the milk, the cheese will be tough and leathery.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
It is a hard rennet cheese of a red color and is mild in flavor.
"Woman's Institute Library of Cookery, Vol. 2" by Woman's Institute of Domestic Arts and Sciences
You may make this cheese of sweet milk by forming the curd with prepared rennet.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
She put her rennet into the butter-pan, and her skimming dish into the cheese-tub.
"Stories for the Young" by Hannah More
O'er-leaven'd, or like cheese o'er-renneted.
"The Hesperides & Noble Numbers: Vol. 1 and 2" by Robert Herrick
That such a condition occurs in the hard type of cheese made with rennet is extremely improbable.
"Outlines of Dairy Bacteriology, 8th edition" by H. L. Russell
She put her rennet into the butterpan, and her skimming-dish into the cheese-tub.
"The Shepherd of Salisbury Plain and Other Tales" by Hannah More
Rennet, used in cheese making, is an example of an animal enzyme.
"Outlines of dairy bacteriology" by H. L. Russell
If newer than 12 months, the rennet is thought to make the cheese heave or swell, and become full of eyes or holes.
"Domestic Animals" by Richard L. Allen
Cheese, made of fresh milk heated, coagulated with calves' rennet, then deprived of its whey and dried.
"Lachesis Lapponica" by Carl von Linné
It was the practice until a few years ago for each cheese-maker to prepare his own rennet extract.
"The Book of Cheese" by Charles Thom and Walter Warner Fisk