Hundsbichler's Natural Rennet cannot improve on nature.....

it is now also scientifically proven that the use of Natural Rennet brings manifold advantages for the cheese maker

  • for more taste in cheese

  • for more yield in cheese-production

  • for more satisfied customers


The current news
Hundsbichler is certificated according to ISO DIN EN ISO 9001:2015
... “Microbial-rennet” brings quality impairment in cheese and also substantial financial losses for the cheese manufacturer. ...
Hundsbichler has passed the audit through HFFIA Den Haag