NaturaPure Dry – natural lamb rennet powder

Professional natural powdered cheesemaking rennet produced from enzymes obtained from lamb stomachs. This traditional coagulant is used for fresh and ripened cheeses and is particularly valued in Italian and Mediterranean cheesemaking.

NaturaPure Dry stands out for its strong enzymatic action and ability to build a distinctive, deep flavour profile in ripened cheeses. It is suitable for small artisan cheesemaking workshops and larger-scale professional production.

Its high purity and absence of animal tissue residues mean the preparation can be added directly to the vat after dissolving, without filtration.

Why choose NaturaPure Dry?

• natural lamb rennet
• traditional cheesemaking formulation
• ideal for ripened cheeses
• supports development of rich cheese aroma
• high enzymatic activity
• very good yield
• convenient powder form
• suitable for larger milk volumes

Product characteristics

NaturaPure Dry rennet contains natural coagulating enzymes:

• chymosin — 75%
• pepsin — 25%

The product also has lipolytic activity, supporting the development of the typical flavour and aroma of ripened cheeses.

Applications

Particularly recommended for producing:

• ripened cheeses
• sheep’s milk and mixed-milk cheeses
• Italian-style cheeses
• farmhouse cheeses
• cheeses with an intense aroma

Dosage

Indicative dosage:

• 50 g per 1000 litres of milk
• approximately 5 g per 100 litres of milk

Directions for use

Dissolve the preparation in warm water at 30–35°C before adding to milk. Clean, chlorine-free water is recommended.

Storage

• store at approximately +5°C
• protect from moisture and light
• keep in the original packaging
• for transport at ambient temperature