Roughly 80% of the cheese in the US and other major markets is now made with an enzyme produced by genetically modified microbes, not from calf stomachs — and most shoppers have no idea
Since 1990, most of the world's cheese has been made with chymosin produced by genetically modified microbes in industrial fermentation tanks — not traditional calf rennet. The switch was legal, unlabelled, and almost invisible to consumers. Now a new fight over ingredient transp…