Do Vegetarians Eat Cheese? A Complete Guide to Cheese and Vegetarian Diets

The question “do vegetarians eat cheese?” is one of the most common inquiries people have when exploring or following a vegetarian lifestyle. While the answer may seem straightforward at first, it actually depends on several factors, including the type of vegetarianism you follow and the ingredients used in cheese production.

This comprehensive guide will help you understand the relationship between cheese and vegetarian diets, explore which types of cheese are suitable for vegetarians, and provide practical tips for making informed choices at the grocery store or when dining out.

Understanding Different Types of Vegetarian Diets

Before we can answer whether vegetarians eat cheese, it’s important to understand that vegetarianism isn’t a one-size-fits-all dietary approach. There are several variations of vegetarian diets, each with different guidelines about what foods are permitted:

Lacto-Vegetarians

Lacto-vegetarians exclude meat, poultry, seafood, and eggs from their diet but include dairy products like milk, cheese, yogurt, and butter. For lacto-vegetarians, cheese is generally an acceptable food choice and often serves as an important source of protein and calcium.

Ovo-Vegetarians

Ovo-vegetarians avoid meat, poultry, seafood, and all dairy products but include eggs in their diet. These individuals would typically not consume cheese since it’s a dairy product.

Lacto-Ovo-Vegetarians

This is the most common type of vegetarian diet. Lacto-ovo-vegetarians exclude meat, poultry, and seafood but include both dairy products and eggs. Cheese is generally considered acceptable in this dietary approach.

Pescatarians

Pescatarians avoid meat and poultry but include fish, seafood, dairy, and eggs. Most pescatarians eat cheese without restrictions.

Vegans

Vegans follow the strictest form of plant-based eating, excluding all animal products and byproducts, including meat, poultry, seafood, dairy, eggs, and often honey. Vegans do not eat traditional cheese made from animal milk.

The Cheese Production Process: Why It Matters

Understanding how cheese is made is crucial to determining whether it aligns with vegetarian principles. While cheese primarily consists of milk, salt, and bacterial cultures, many cheeses contain an additional ingredient that raises questions for vegetarians: rennet.

What Is Rennet?

Rennet is a complex of enzymes used to coagulate milk and separate it into solid curds and liquid whey during cheesemaking. This process is essential for creating the texture and consistency that we associate with cheese.

The primary enzyme in rennet is called chymosin, which makes up approximately 90% of rennet’s composition. The remaining 10% consists of other enzymes like pepsin and lipase. Together, these enzymes help transform liquid milk into solid cheese.

Traditional Animal Rennet

Traditionally, rennet is extracted from the stomach lining of young ruminant animals, most commonly calves. The fourth stomach chamber of unweaned calves contains the highest concentration of these milk-coagulating enzymes.

This type of rennet is obtained when young animals are slaughtered for veal production. While the animals aren’t killed specifically for their rennet, this byproduct is harvested and sold to cheese manufacturers.

For many vegetarians, the use of animal-derived rennet creates a moral dilemma. Even though the animal isn’t killed solely for cheese production, the ingredient still comes from a slaughtered animal, which conflicts with the core vegetarian principle of avoiding products that require animal death.

Vegetarian-Friendly Alternatives to Animal Rennet

Fortunately, modern cheese production has evolved to include several alternatives to traditional animal rennet, making it easier for vegetarians to enjoy cheese while adhering to their dietary principles.

Microbial Rennet

Microbial rennet, also called vegetable rennet, is produced through fermentation using specific bacteria, molds, or fungi. These microorganisms are genetically modified or naturally contain enzymes that mimic the action of animal-derived chymosin.

This type of rennet is completely vegetarian-friendly and increasingly common in commercial cheese production due to its cost-effectiveness and consistent quality.

Plant-Based Rennet

Some cheesemakers use enzymes extracted from plants to coagulate milk. Common sources include thistle, nettle, fig tree bark, and artichoke. Plant-based rennet has been used for centuries, particularly in traditional Portuguese and Spanish cheesemaking.

Cheeses made with plant rennet often have slightly different flavor profiles compared to those made with animal rennet, sometimes offering unique regional characteristics.

Fermentation-Produced Chymosin (FPC)

Fermentation-produced chymosin is created by inserting genes from animal cells into microorganisms like yeast or bacteria. These modified microorganisms then produce chymosin identical to that found in calf stomach lining.

The vegetarian status of FPC is debated. While no animals are harmed in its production, it does involve animal genes. Most vegetarians consider FPC acceptable, though some stricter vegetarians may prefer to avoid it.

Which Cheeses Typically Contain Animal Rennet?

Certain cheese varieties are more likely to contain animal rennet than others. Being aware of these can help you make informed decisions when shopping or dining out.

Cheeses That Usually Contain Animal Rennet

• Parmesan (Parmigiano-Reggiano): Authentic Italian Parmesan traditionally uses calf rennet, as required by protected designation of origin regulations
• Pecorino Romano: This Italian sheep’s milk cheese typically contains animal rennet
• Grana Padano: Similar to Parmesan, this cheese usually requires animal rennet in traditional production
• Gruyère: This Swiss cheese is traditionally made with animal rennet
• Manchego: Spanish sheep’s milk cheese that often contains animal rennet
• Traditional Mozzarella: Authentic mozzarella di bufala often uses animal rennet
• Gorgonzola: This Italian blue cheese typically contains animal rennet
• Comté: French alpine cheese traditionally made with animal rennet
• Emmental: Swiss cheese that usually contains animal rennet
• Many aged and artisanal cheeses: Traditional cheesemaking methods often rely on animal rennet

Cheeses That Are Often Vegetarian-Friendly

• Cream Cheese: Typically made with bacterial cultures and acid rather than rennet
• Cottage Cheese: Usually produced using acid coagulation
• Ricotta: Made from whey and doesn’t require rennet
• Paneer: Indian cheese curdled with lemon juice or vinegar
• Queso Fresco: Often made with vinegar or citric acid
• Many fresh cheeses: Soft, unaged cheeses frequently use acid instead of rennet
• Some commercial cheddar brands: Many mass-produced cheddars use microbial rennet
• Some mozzarella brands: Commercial mozzarella often uses vegetarian rennet

How to Identify Vegetarian-Friendly Cheese

Determining whether a cheese contains animal rennet requires some detective work, but these strategies can help you make confident choices.

Read the Ingredient Label Carefully

The ingredient list is your best source of information. Look for these terms:

Indicators of animal rennet:

• Rennet (without qualifier)
• Animal rennet
• Traditional rennet
• Enzymes (without further specification)
• Animal enzymes
• Calf rennet
• Pepsin

Indicators of vegetarian-friendly alternatives:

• Microbial rennet
• Vegetable rennet
• Non-animal rennet
• Vegetarian rennet
• Microbial enzymes
• Thistle rennet
• Plant rennet
• Fermentation-produced chymosin

Look for Vegetarian Certification

Many cheese manufacturers now label their products as vegetarian-friendly. Look for:

• Vegetarian Society approved symbol
• “Suitable for vegetarians” statement
• Green V symbols or similar vegetarian indicators
• Certified vegetarian seals from recognized organizations

Consider Kosher Certification

Kosher dietary laws prohibit mixing meat and dairy products. Therefore, kosher-certified cheeses cannot contain animal rennet, as this would violate kashrut rules. Look for these symbols:

• K or OU-D (Orthodox Union Dairy)
• Tablet K
• KOF-K
• Other recognized kosher certification symbols

Keep in mind that not all kosher cheeses are labeled as such, and kosher certification doesn’t necessarily mean the cheese is vegetarian for other reasons, so it’s best used as one indicator among several.

Ask Questions

When shopping at specialty cheese shops, farmers’ markets, or dining at restaurants:

• Ask the cheesemonger or server about the type of rennet used
• Contact manufacturers directly if information isn’t available on packaging
• Check company websites for product information and ingredient lists
• Use smartphone apps designed to identify vegetarian products

Popular Cheese Brands and Their Vegetarian Status

Many mainstream cheese brands have adapted their production methods to accommodate vegetarian consumers. Here’s what you need to know about finding vegetarian options at your local grocery store:

Mass-Produced Cheeses

Large-scale cheese manufacturers often use microbial or fermentation-produced rennet because it’s more cost-effective and provides consistent results. This means many everyday cheese brands are actually vegetarian-friendly, even if not explicitly labeled as such.

Common supermarket cheese brands frequently use vegetarian rennet in varieties like cheddar, mozzarella, Monterey Jack, and processed cheese products. However, always check the label, as formulations can vary by product line and country of manufacture.

Specialty and Artisanal Cheeses

Small-batch and artisanal cheesemakers may be more likely to use traditional animal rennet, especially when creating European-style cheeses or following protected designation of origin requirements. These cheeses often cost more and are found in specialty sections or cheese shops.

However, the artisanal cheese movement has also embraced vegetarian-friendly production methods, with many small producers offering plant-based and microbial rennet options.

Nutritional Considerations for Vegetarians Eating Cheese

For vegetarians who include cheese in their diet, it can provide several important nutrients that might otherwise be challenging to obtain from plant sources alone.

Benefits of Cheese in Vegetarian Diets

Protein: Cheese is an excellent source of complete protein, containing all nine essential amino acids. This is particularly valuable for vegetarians who don’t consume meat or fish.

Calcium: Dairy cheese provides highly bioavailable calcium, essential for bone health, muscle function, and nerve signaling.

Vitamin B12: This vitamin is naturally found only in animal products. Cheese can help vegetarians meet their B12 needs, though supplementation may still be necessary for some individuals.

Vitamin A: Important for vision, immune function, and skin health, vitamin A is abundant in dairy products including cheese.

Zinc: This mineral supports immune function and wound healing. Cheese provides a readily absorbable form of zinc.

Phosphorus: Working alongside calcium, phosphorus in cheese supports bone health and energy metabolism.

Potential Concerns

Saturated Fat: Many cheeses are high in saturated fat, which should be consumed in moderation as part of a balanced diet.

Sodium: Cheese can be high in sodium, particularly aged and processed varieties. Those monitoring salt intake should be mindful of portion sizes.

Lactose: While aged cheeses contain minimal lactose, those with lactose intolerance may need to choose carefully or opt for lactose-free alternatives.

Calorie Density: Cheese is calorie-dense, so portion control is important for those managing their weight.

Vegan Cheese Alternatives

For those following a vegan diet or looking to reduce dairy consumption, the market now offers numerous plant-based cheese alternatives made from:

• Nuts: Cashew, almond, and macadamia-based cheeses offer creamy textures and rich flavors
• Soy: Tofu-based cheeses provide protein-rich options with neutral flavors
• Coconut oil: Often used as a base for meltable vegan cheeses
• Nutritional yeast: Provides a cheesy flavor in homemade vegan cheese recipes
• Root vegetables: Potato and carrot-based cheeses offer surprising taste and texture
• Seeds: Sunflower and hemp seed cheeses provide allergen-friendly options

While these alternatives don’t contain any animal products, their nutritional profiles differ from dairy cheese. Many are fortified with calcium, vitamin B12, and other nutrients to more closely match dairy cheese nutrition.

Making Informed Choices as a Vegetarian

Ultimately, whether you choose to eat cheese as a vegetarian is a personal decision based on your individual interpretation of vegetarian ethics, dietary needs, and health goals.

Questions to Consider

• Does consuming products that contain byproducts from slaughtered animals align with your personal values?
• Are you comfortable with the distinction between primary animal products and byproducts?
• How strictly do you interpret vegetarian guidelines?
• What are your nutritional needs and how does cheese fit into your diet?
• Are vegetarian-certified cheese options available and affordable in your area?

Practical Tips for Cheese-Eating Vegetarians

• Build a mental list of vegetarian-friendly cheese brands available at your regular grocery store
• Take photos of ingredient labels for quick reference during future shopping trips
• Join online vegetarian communities to share information about vegetarian cheese products
• When traveling, research local vegetarian-friendly cheese options in advance
• Be polite but firm when asking about ingredients at restaurants and events
• Consider making your own fresh cheeses like paneer or ricotta for complete control over ingredients
• Balance cheese consumption with plenty of fruits, vegetables, whole grains, and legumes
• Stay informed about new vegetarian cheese products entering the market

The Future of Vegetarian-Friendly Cheese

The cheese industry is evolving to meet growing consumer demand for vegetarian and vegan options. Several trends are making it easier for vegetarians to enjoy cheese:

Increased transparency: More manufacturers are clearly labeling the type of rennet used in their products, making it easier for consumers to make informed choices.

Improved alternatives: Both microbial rennet and plant-based cheese alternatives have improved significantly in recent years, offering better taste and texture.

Precision fermentation: Emerging technology allows for the production of dairy proteins without animals, creating products that are molecularly identical to traditional cheese but completely animal-free.

Market expansion: Growing demand has led to more vegetarian-friendly options at mainstream retailers, not just specialty stores.

Artisanal innovation: Craft cheesemakers are experimenting with plant-based rennet to create unique, vegetarian-friendly artisanal cheeses.

Conclusion

So, do vegetarians eat cheese? The answer is: most do, but with some important considerations. The majority of vegetarians who consume dairy products (lacto-vegetarians and lacto-ovo-vegetarians) include cheese in their diets, though many prefer varieties made without animal rennet.

The key is being informed about how cheese is made and understanding which products align with your personal interpretation of vegetarian principles. With increasing transparency in food labeling and growing availability of vegetarian-certified options, it’s easier than ever to enjoy cheese while maintaining a vegetarian lifestyle.

Whether you choose traditional dairy cheese made with microbial rennet, plant-based cheese alternatives, or occasionally indulge in conventional cheese, the decision is personal and should be based on your individual values, health needs, and practical circumstances.

Remember that vegetarianism exists on a spectrum, and there’s no single “right” way to follow a vegetarian diet. What matters most is making conscious, informed choices that align with your values while nourishing your body and supporting your overall well-being.

Sources:

• National Center for Biotechnology Information – Vegetarian Diets
• NCBI – Rennet and Cheese Production
• The Vegetarian Society
• U.S. Food and Drug Administration – Food Information
• NCBI – Microbial Rennet Production
• The Vegetarian Resource Group
• NIH Office of Dietary Supplements