Thistlezyme is a botanical protease traditionally used for cheese manufacturing in Spain and Portugal. This Aspartic Acid Protease is kosher, Halal, Non-GMO, and vegetarian. Thistlezyme differs from other rennet in the fact that it can hydrolyze the Alpha, Beta, Gamma, and Kappa casein, creating a smooth texture in both soft and firm cheeses, as well as a unique protease to use for the production of enzyme-modified cheeses. This unique protease can also be used in combination with other rennet products to accelerate the aging of the cheese.