People are disgusted after finding out what Parmesan cheese is made from

Parmesan, the undisputed king of cheese toppings, has the remarkable ability to enhance almost any dish worldwide. Similar to the ease of sprinkling salt, pepper, or any preferred seasoning, it gracefully complements the flavors without overpowering them, granted you don't go overboard with it.

When you purchase Parmesan cheese, you're assured of getting the authentic product since European regulations dictate that only cheeses produced in specific regions of Italy, such as Parma, Reggio Emilia, and Modena, can bear the name "Parmesan." This is akin to the concept of Champagne, which must originate from the Champagne region of France; otherwise, it is simply considered sparkling wine.

Despite its popularity and its frequent presence in countless kitchens to garnish various dishes, there are individuals who might be hesitant about its production process and ingredients.

Parmesan cheese is crafted from unpasteurized cow's milk, to which whey is incorporated – the residual liquid left after curdling and straining the milk. Subsequently, the mixture undergoes gentle heating, followed by the addition of calf rennet, which is a source of discomfort for certain individuals during their dining experience.

The reason behind this unease lies in calf rennet, a collection of enzymes produced in the stomachs of young cows. Thus, traditionally made Parmesan cheese contains traces of calf stomach enzymes, which can be off-putting for some people. Contemplating this fact might lead one to question how our ancestors devised the creation of various foods we consume today.

Somewhere in history, an individual decided to milk cows, coagulate the milk to form curds for cheese-making, and then introduce calf rennet to facilitate the process.

While the early stages of food science may have leaned towards a trial-and-error approach, it has undeniably given rise to some immensely popular dishes.

Parmesan cheese stands as one of the most favored cheeses worldwide, despite the use of rennet, making it unsuitable for vegetarians due to its animal origin, obtained from animals raised for meat.

It's important to note that farmers aren't solely raising calves for their rennet; rather, it is a by-product utilized in the cheese-making process, but unfortunately, the animals do not survive this extraction.

The presence of calf rennet in Parmesan has deterred some people from consuming the cheese, despite its delectable taste. One Twitter user expressed their dismay, stating: "Just found out that Parmesan has calf enzyme in it, uh. And they have to kill the calf to extract it too. It's so bad like it's not even necessary to add that in."

Another individual pondered, "Parmesan is made from calf rennet. What point is it OK to kill baby animals & use their enzymes for the little bit of cheese on your dough."

So, the next time you reach for that container of Parmesan cheese, you'll be well aware of the process behind its production. Yet, whether this knowledge will dissuade you from sprinkling it over your meal remains uncertain, as there's a reason why it has gained such widespread popularity in the first place.

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