Dolce rennet paste is best for highly aromatic and spicy types of cheese produced from cow’s milk and for achieving shorter maturing periods. Semi Piccante paste, made from lamb rennet, is particularly recommended for sheep cheese while Piccante paste, made from goat rennet, has been designed for goat cheese. These innovative natural products may be used just as easily as liquid rennet. The mixing and filtering processes required with conventional pastes are no longer necessary.
