I am adding a review in response to earlier comments here. I keep my rennet in the fridge for at least 2 years. After doing a cheesemaking course, I have made semi hard cheese, and a soft cheese using both goats and cows milk and the rennet worked fine. Using whole unhomogenised milk is quite important as is following the recipe carefully. The temperatures and timings are really important too. I shall buy again

I have only used this to make small quantities of mozzarella,but find it works well. I use 2 teaspoons per 4 pints of milk.

I've used this with 3 of the recipes in the book. What I've found is where is says for example 1/4 teaspoon mixed with 2 tbsp water you should used 2 tbsp of the rennet essence as it;s already diluted.

I have seen a few negative reviews for this rennet on your site. I have now made each of the cheeses in the book to good effect. However, I have heard that the usefulness of liquid rennet can deteriorate in storage, could this be the problem for your customers? - Could you please state if this rennet is from a GM source.

I ordered this with the cheese-making book and mould as a Christmas present for my brother so that he could make cheese. We have tried making mozzarella twice and each time the curd didn't set properly, resulting in a lumpy mess that most resembled cottage cheese. We phoned my uncle who is qualified in cheese-making, and he said that we needed cheese rennet rather than junket rennet. I am disappointed that you don't sell cheese rennet. Your website says ''Suitable for all cheeses that require rennet''. Why not sell proper cheese making rennet instead?