A thistle rennet for cheesemaking has US, Canadian, EU approvals
Cynzime is a botanical enzyme from the thistle flower.
EDC has a new aspartic acid protease called Cynzime. This is a botanical enzyme from the thistle flower (Cynara cardunculus), which was traditionally used to make cheeses in Spain and Portugal.
Cheeses made with thistle rennet go back as far as the time of the Ancient Romans. Until now, the expansion of the thistle cheeses has been held back by product availability and by regulatory issues.