To make cheese, milk needs to coagulate, or become a solid. In order for milk to curdle enzymes must be added to help break up the proteins that otherwise keep milk in liquid form. Rennet is the enzyme added to help the process of coagulation.

Traditional rennet comes from the lining of a stomach of a calf.

Only about one-third of the world's cheese production is made using animal rennet. Many plants can also help the curdling process, like fig tree bark and mallow. Cheese made with rennet from vegetables is suitable for vegetarians, while animal rennets are not.

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