Hansen Sticks with chymosin, contains a natural enzyme produced by fermentation. Since it is 100% identical to the chymosin existing in the stomach of calves, it provides similar performance in coagulation and taste.

Hansen Sticks give cheese a better taste compared to rennet of microbial origin. Also a cleaner flavor, without metallic taste and less bitter.

Also, Hansen Sticks rennet is influenced to a lesser extent by the pH of the cheese at the time of cutting compared to microbial rennet or bovine pepsin and confers less variation in curd firmness, which can have implications for yield and final moisture.