There are 2 entries in this glossary.
| Term | Definition |
|---|---|
| Vegetarian Cheese | A cheese that is not made with rennet. Rennet, a dried extract of the rennet membrane of a calf, is used to curdle the milk in the cheese making process. Animal products are not eaten by vegetarians. Vegetarian cheeses like paneer are curdled with lemon juice, other food acids or vegetable "rennets." The California Milk Advisory Board
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| Very Hard Cheeses | A category of California cheeses that includes aged cheeses that are hard enough to grate or crumble. Romano is included here, as is Dry Jack, a popular California original often used in place of Parmesan. Cotija Anejo and Enchilado are Hispanic-style very hard cheeses. Water content of very hard cheeses will be 30 percent or less. The California Milk Advisory Board
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