Although the exact origins of cheese are not fully documented, it is widely believed that cheese was discovered when milk carried in pouches made from sheep stomachs naturally coagulated. This accidental discovery laid the foundation for one of the world’s most important dairy products.

At the heart of cheese production lies rennet (chymosin) — a specialized acid protease enzyme that transforms milk into curd by acting on casein proteins. Beyond simple coagulation, rennet plays a decisive role in shaping curd firmness, texture, yield, and the overall ripening profile of cheese. The right rennet ensures consistent performance, optimal structure, and superior final product quality.

Today, enzymatic coagulants are produced from different sources using advanced technologies tailored specifically for modern cheese manufacturing. Commercial cheese rennets are available in three main types, each designed to meet specific production needs and quality targets.

Our portfolio includes all three types, offered in a wide range of strengths and available in both liquid and powder forms — delivering flexibility, reliability, and performance for every cheese application.

Mayasan offers all these 3 varieties:

Microbial Rennets

100% Chymosin

Calf Rennet