The Natural Way to Cheese.
Cynzime® is a 100% thistle, (Cynara cardunculus), rennet extraction produced by Enzyme Development Corporation at our factory in Scranton, PA, USA. The powder and the liquid versions have standardized activities based on the Milk Clotting Assay. With consistent enzyme activity, the guess work regarding the potency of the enzyme is removed. The activity is the same from batch to batch. This allows the cheesemaker to concentrate on the variables within the milk and not worry about the rennet.
Cynzime® Product Features
Cynzime® is a standardized thistle rennet in liquid and powder form.
The behavior of the Cynzime® is Controllable from batch to batch. Since the product is standardized, the rennet has consistent clotting activity year round.
Cynzime® is Kosher (Kof-K) and Halal (IFANCA) certified, and is approved for use by the FDA. It is also non-GMO and meets the USDA organic requirements.
Cynzime® is a true vegetarian rennet that may produce cheeses with unique flavors and textures. It is produced in the USA and is 100% flower extract. It does not contain any other milk clotting additives.
Above photos supplied by Winding Road Cheese
Thistle Rennet Facts…
> Ancient traditions
Thistle Rennet has a documented use as far back as the time of the Roman Empire. It is mentioned in the works of Lucius Junius Columella in his treatise De Re Rustica: ”though (milk) can also be coagulated with the flower of the wild thistle…”
> BOTH KOSHER AND HALAL
Unlike Animal Rennet, Thistle Rennet is not limited by potential religious restrictions. It can be used for both Kosher and Halal cheeses.
> Artisanal cheese craft
The vegetable rennet cheeses can be found mainly in the Mediterranean and Southern European countries. Spain and Portugal are largest producers of Thistle cheeses. These cheeses are usually small scale artisanal Cheeses and they are commonly made with sheep and goat’s milk.
> Types of cheeses
Some of the more well known Portuguese cheeses from sheep milk made with and thistle rennet are Serra da Estrela, Serpa, Azeitão, Nisa, Castelo Branco and Évora. Other well-known Spanish Cheeses from goat milk are Los Ibores and Flor de Guía, and sheep milk cheeses such as Casar de Cáceres, Torta del Casar, and La Serena.