Caglificio Clerici, founded in 1872, is committed to the manufacture of 100% products originating in Italy and is a trusted partner of cheese manufacturers worldwide. Clerici insists on extracting rennet from the calf's abdomen, adding salt to keep fresh, without adding any preservatives, 100% natural. Unlike the single-component microbial rennet, the rennet in the calf's stomach is a mixture of various natural enzymes and is the most suitable enzyme for cheese production. In the process of extracting rennet, it also carefully preserves natural small molecule compounds and proteins, which help the cheese to produce a unique aroma and flavor, ensuring the stability of the final product. At the same time, the specific hydrolysis of casein by animal rennet can greatly increase the yield of cheese, and bring considerable economic benefits to enterprises.