Ingredients and solutions for the food industry
Microorganisms and active ingredients for human health
Lactic acid bacteria for the agri-veterinary sector

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.

You might be interested