Hundsbichler's Natural Rennet
...you cannot improve on nature.....
it is now also scientifically proven that the use of Natural Rennet brings manifold advantages for the cheese maker
for more taste in cheese
for more yield in cheese-production
for more satisfied customers
The current news
Hundsbichler is certificated according to ISO DIN EN ISO 9001:2015
... “Microbial-rennet” brings quality impairment in cheese and also substantial financial losses for the cheese manufacturer. ...