Rennet is an enzyme used to coagulate milk in cheesemaking. Originally this enzyme was extracted from the stomachs of baby calves and preserved and used in cheesemaking. This enzyme can also be made from fermenting vegetable enzymes. One of the most popular rennets today is bioengineered rennet. Redwood Hill Farm cheeses use a vegetable enzyme which is sometimes described as "rennetless" and is kosher.

Redwood Hill Farm cheeses also contain natural sea salt and imported cheese cultures from France. In addition, the chevre flavors contain peppercorn ground fresh for each batch or chives or organic garlic. The mold ripened cheeses contain imported cheese molds from France.

Both. By law, any cheese made in the US of raw milk must be aged 60 days or more. So, the fresh and younger cheeses such as Chevre, Teleme, Camellia, and California Crottin are made with pasteurized milk. The Cheddar and Smoked Cheddar are made with raw milk. Redwood Hill Farm Feta comes in both a raw and pasteurized version.

To thicken the yogurt slightly, a small amount of tapioca is added. Tapioca is a natural starch derived from the root of the cassava plant.

The last date the yogurt may be sold is printed on the edge of the lid. However, since it is a cultured product it will usually be good for several weeks past the lid date. You can tell by tasting whether it is still good to eat.

No, there is no sugar added to Redwood Hill Farm yogurt. Vanilla and coffee flavors are sweetened with maple syrup. The fruit flavors are sweetened with clover honey. Plain yogurt is unsweetened.

Redwood Hill Farm yogurt is made with pasteurized goat milk. By federal law, all yogurt produced in the US must be made with pasteurized milk.

Redwood Hill Farm yogurt has a delicate, "European Style" texture because it does not contain powdered milk solids, gelatin, or gums to thicken it. Since no powdered milk solids are added, the yogurt is lower in fat and calories even though it is made with whole milk.

This is a general term used for the enzyme used to clot the milk during the cheese-making process. Although in the past, some rennet came from calves stomachs, excellent microbial/vegetarian rennets have been available for many years. Amy's insists that no animal enzymes are used in any of the cheeses that we use in our products. Our suppliers sign agreements to that effect.

Rennet is one of the enzymes used to make cheese. Rennet comes from the stomach of young calves. After the calf is slaughtered/killed, the stomach is removed, filled with milk and hanged to dry. After it dries, it is ground up to make crude extract of rennet, which is then purified or sold as is. If the calf is slaughtered according to Islamic requirements, the rennet is halal. Otherwise, it is not. The active ingredient in rennet is chymosin.

To answer this question, it’s important to define what is meant by “organic”.The definition :Based on the criteria for the French “label AB Bio” (literally the Organic Agriculture Label), not all farm products are considered to be organic. Obviously, only those with the label would qualify. However, “farm-produced” also means “raw milk” and traditional “know-how”.

Some soy hard cheeses contain casein which is a milk-product. Just because something is "lactose free" doesn't mean it's dairy free. The only true VEGAN hard cheeses in the U.S. are SOYMAGE and VEGAN RELLA. In the U.K. there are vegan hard cheeses called SCHEESE and TOFUCHEESE. There is also a vegan pre-grated parmesan style cheese called PARMAZANO in the U.K.

All imported cheeses: Swiss, Light Swiss, Oltermanni Baby Muenster, Havarti, Muenster, Gouda and Black Label Swiss. Swiss, Light Swiss and Muenster loaves are sold behind the glass in the service deli. Swiss, Light Swiss, Havarti, Muenster and Gouda are also sold presliced and prepackaged in the self-service deli. All five varieties of our presliced cheeses are also sold in stick form on the cheese table in the self-service deli. Oltermanni Baby Muenster is also available in a 1lb.

We don't have a Kosher certification, but the rennet we use in making our cheeses is microbial based, so there is no other animal based ingredients in the cheese besides the milk.

Frozen dairy desserts with coffee or chocolate flavoring do contain caffeine - generally 10-15 mg per serving for coffee flavors and 5-10 mg per serving for chocolate flavors. TOP

Rennet is derived from the stomach linings of calves. Rennet is used to make cheese. True VEGETARIAN cheeses do not have rennet in them, but a substitute. These substitutes can be either from vegetable sources, or may be created in a lab. Vegetable rennet is usually called 'rennin' to distinguish it from the animal-derived type. ** NOTE ABOUT SOY CHEESE: Some soy cheeses contain cassein which is a milk-product. The only true VEGAN cheeses in the U.S. are: SOYMAGE and VEGAN RELLA. In the U.K.

There is a lift on the left side of the hill that will take you back to the top. Once you get to the bottom, quickly exit your tube and walk to the left, and follow the trail to the lift line.

We have two standard rope tows, one express rope tow, and four quad. chairlifts, to get you quickly to the top of the hill.