Production of liquid rennet
The Guareschi Caglificio di Roccabianca, in the province of Parma, specializes in the production of liquid calf rennet. All our products stand out for the quality and refinement of raw materials and processing techniques and are perfect for making cheeses.
Do not hesitate to contact us for a free no-obligation quote.
Properties of our liquid rennet
Guareschi liquid rennet of animal origin is totally natural. It is extracted from the fourth stomach of calves and transformed into liquid form. It is suitable for the production of PDO and PGI cheeses, and is available in different concentrations in IMCU from 110 to 1000 IMCU - in Title from 1: 12,000 to 1: 100,000. Guareschi 110 IMCU liquid rennet in a concentration of 30% chymosin and 70% pepsin is suitable for all soft, semi-hard or sour milk cheeses. The purging of the curd is slow.
Guareschi Grana 1000 liquid rennet in a concentration of chymosin over 95% is free from preservatives and reaches a titration of 1000 IMCU - 1: 110,000.
Guareschi Grana 1000 liquid rennet is suitable for processing milk to obtain hard / semi-hard cheese with medium / long maturation. directly to the boiler. Guareschi liquid rennet is packaged according to customer needs in different formats from 1 kg to 1000 kg.
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