The coagulation enzyme rennet is used in the production of rennet to coagulate milk. In the past, rennet was mainly obtained from calves' stomachs. Today, enzymes produced by microorganisms are often used for this purpose. For all cheeses produced by GOLDSTEIG(mozzarella, hard cheese, semi-hard cheese and soft cheese), only the microbial rennet substitute, which is also suitable for vegetarians, is used.

With the V-label, GOLDSTEIG was one of the first dairies in Germany to respond to consumer demand for purely vegetarian cheese products. It is often difficult for consumers to recognise whether a cheese is really vegetarian. They want the best flavour, high transparency and safety in the production of cheese products. GOLDSTEIG wants to guarantee this with its certification.