The vast majority of Swiss cheeses, among them every hard cheese, is produced with the aid of lab from calves. The few exceptions I know of are:
- Sauerkäse aka Surchäs, Ploderkäse, Bloderchäs: A low-fat, slightly sour tasting cheese specialty of Eastern Switzerland (Toggenburg). The milk fermentation is slow and weak, neither lab nor an alternative is used.
- GALA spread cheese is lab free but contains gelatine from an undisclosed source.
- Some processed cheese slices are lab free but this isn't declared on the package.
- Toni Glarner Kräuterkäse (Schabziger), an aromatic spread cheese specialty of canton Glarus.
- Other than that, ask a Reformhaus (health food shop), maybe it can help you.
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| Apparently in CH for a cheese to be labeled BIO it has to use lab (rennin) as a catalyst | |
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As far as I know it has to be produced without genetically modified organisms. And these are involved in the production of one lab replacement substance.
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| Voncafe (the only drinkable instant coffee) made by Migros contains beef blood which apparently helps it dissolve better - so coffee is not always veggi... | |
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Source please! (Your wife's friend doesn't have some cute lab puppies up for adoption by any chance?
)