Rennet
is a natural complex of enzymes produced in any mammalian stomach to digest the mother’s milk, and is often used in the production of cheese.Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, unweaned calves. These stomachs are a by-product of veal production. (source)
That’s right, some of the cheese we eat is made with stomach juice from slaughtered baby calves. Yeah…I have a problem with this. My diet is definitely changing.
This baffles me. What weirdo was the first to think “let’s extract the juices from a calf’s fourth stomach and see what happens when we add it to cheese!”
And who’s the idiot who didn’t immediately respond with: “Shut up, Steve. That’s a stupid idea.”
OK, the asteroid can really come any day now. I still have stuff I want to do, but we’re so screwed up I wouldn’t blame the universe for not wanting us around anymore. >_<
