Rennet
Rennet is an ingredient used in cheese production to coagulate milk, separating the solid part (curd) from the liquid part (whey).
Since 1872, Caglificio Clerici has been synonymous with quality and reliability in the production of rennet for the dairy industry.
The rennet produced by Caglificio Clerici, available in various forms (liquid, paste, or powder), is highly valued for its ability to ensure quick and consistent coagulation, resulting in cheeses with a creamy texture and rich flavor.
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