• vege-cheese - New Zealand Hare Krishna Spiritual Resource Network
  Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms.
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• Vegetarian Network Victoria
  Vegetarian Network Victoria (VNV), established in 1998, is a community-based, not-for-profit organisation in Melbourne, Victoria, Australia. It is run by people who care about human health, animal welfare and the environment. Our aim is to promote the many benefits of vegetarianism, and provide quality service, support and up-to-date information to vegetarians, vegans and the general community.
  VNV is a non-profit, volunteer organisation based in Melbourne, Victoria, Australia. Our aim is to promote the many benefits of vegetarianism, and provide quality service, information and support to vegetarians.
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