• Liquid calf rennet in a 100g format, specially designed for homemade cheese making. • High chymosin content, which ensures efficient milk coagulation. • Its liquid format allows for easier and more precise dosing than powdered rennet. • It is recommended to use approximately 15g of product for every 10 liters of milk, with the amount adjustable according to temperature, milk acidity, and production method. • Ideal for the production of cheeses with designation of origin such as Asiago, Caciotta, Caciocavallo, Castelmagno, Fontina, Mozzarella, Pecorino, Robiola, Stracchino, Taleggio, and Toma. • Ingredient: calf rennet. • Product made in Italy.