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Rennet is used in cheesemaking to separate curds and whey. Most traditional cheeses use the lining of a cow’s stomach. Some traditional cheeses—and some modern ones—use vegetarian sources, often thistle.

Cabot Zingerman's Cheddar

Cabot Zingerman's Cheddar

$10
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Piave Vecchie

Piave Vecchie

$11 - $40
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Cabot Clothbound Cheddar

Cabot Clothbound Cheddar

$18.50 - $70
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Appleby's Cheshire

Appleby's Cheshire

$22 - $78
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Ig Vella's Dry Jack

Ig Vella's Dry Jack

$15.50 - $58
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L'Etivaz

L'Etivaz

$20 - $76
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Rothkase

Rothkase

$18.50 - $36
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