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The 280IMCU Rennet is available in 100ml and 1 litre. It is excellent to make wheels of cheddar, blues, Raclette, Tomme, Alpine cheeses, camembert and brie. It is also great for soft cheeses, mozzarella, string cheeses and cream cheeses.
Rennet is exceptionally stable however storage under refrigeration is recommended.
Here is a message from the manufacturer: “If stored correctly in the fridge, the rennet 280IMCU will last longer than stated on the label. If it starts not processing as well, you can add a little bit more to get the same results. We have stored it under refrigeration the entire time.”
We conduct frequent tests on the rennet, and currently, we are using it at a concentration of 1.5 ml per 10 litres of milk. The manufacturer’s recommendation is 1.25-1.5ml for 10 litres of milk, so we are still using it within that range, showing that it hasn’t lost any strength at this stage (March 2026).
Dilute rennet with 15-20 times its own volume of clean, cold water prior to addition. Dilution water must be free of all residual chlorine.
Store rennet in a cool (3-7 °C) and dark place.
Casein is a very nourishing and complex protein. It is bundled up in micelles, which makes milk free-flowing.
Chymosin enzyme in rennet dissolves envelope (micelle) on the outside of the casein protein, it basically gives it a haircut. It breaks the envelope of curled up casein micelles, so it is no more dissolved in milk. They link up and trap fat in this new network and the milk transforms. Only casein protein turns to curd.
Once the curd is cut, the curd slowly gives off whey due to continued activity of chymosin. The curd is sensitive to heat, agitation and acidity, which changes it, making it more solid and change faster.
We use this rennet for a wide range of cheeses, from soft Mozzarella, Halloumi, cream cheese, Faiselle, Camembert, Valencay to Alpine cheeses, Raclette, Tomme, Cheddar, Stilton and Roquefort.
