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Where can I get rennet?

t
Tiny Iota Sep 27, 2010 08:17 PM

I want to make casse-museau so I need rennet. Is it available widely in stores? I really can't remember seeing it anywhere. I'll also need chestnut leaves, what's the deal with those?

Thanks for the help, guys!

  1. t
    Tiny Iota Sep 28, 2010 04:39 PM

    Thanks, guys. According to the thread that kpzoo linked to I can get it at Fromagerie Hamel so that solves that problem. But what about the chestnut leaves? Do you think there's anything I could use as a substitute?

    4 Replies
    1. re: Tiny Iota
      kpzoo Sep 28, 2010 04:45 PM

      What purpose do they serve in the dish? Maybe Home Cooking would get you a better answer on that one? :-)

      1. re: kpzoo
        t
        Tiny Iota Sep 28, 2010 04:58 PM

        You're supposed to wrap walnut-sized balls of the cheese/egg/flour mixture in them. I'll check out Home Cooking. I have no idea what the size and thickness of these things are, it's quite the conundrum!

      2. re: Tiny Iota
        carswell Sep 28, 2010 05:08 PM

        Native chestnuts have been nearly wiped out by blight. European chestnuts are also susceptible to blight and generally considered not hardy this far north. In other words, your chances of finding fresh local leaves are small. Don't be tempted to use horse chestnut leaves; it's not the same species and the nuts (and, for all I know, the leaves) are toxic.

        Fig leaves might work as a substitute. Southern European immigrants actually grow figs in Montreal (they overwinter the trees by burying them). Vine leaves would be another possibility. Fresh can be found in various gardens around the city and in country vineyards.

        You might also be able to find frozen leaves, especially frozen vine leaves, in ethnic markets with a Mediterranean clientele. If nothing else, you could always use brine-packed vine leaves, blanching them briefly in simmering water to remove some of the salt.

        Of course, each leaf variety will give a different taste to the dish.

        1. re: carswell
          t
          Tiny Iota Sep 28, 2010 05:46 PM

          Yeah, I was thinking about vine leaves but I might try to track down some fig leaves. I was only able to find one recipe online and it didn't involve leaves at all. The recipe I'm using is from Je Sais Cuisinier. Now I'm thinking that I might forgo the leaves altogether. We'll see what I can get my hands on.

      3. n
        nextguy Sep 28, 2010 10:47 AM

        I bought vegetable rennet at a small european shop in Laval. Unfortunately I can't remember the name but it should give you an idea of where to look. Some european peoples like to make yogurt at home and use rennet so the small ethnic stores might carry it.

        1. kpzoo Sep 28, 2010 04:46 AM

          For the rennet, check out:

          Cheese-making supplies
          http://chowhound.chow.com/topics/435644

          Never even heard of chestnut leaves, but maybe try asking at some of the specialty shops at Jean-Talon Market, i.e. Nino's? Good luck!

          -----
          Jean-Talon Market
          7075 Avenue Casgrain, Montreal, QC H2S, CA

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