Just to thank you; the straight dope on rennet used in cheeses was most helpful. 
Don’t forget the link to the column: Is rennet, a cheese ingredient, made from calves’ stomachs?
BTW, when I went vegetarian back in the 90s, I worried about the rennet in cheese as well. However, many cheeses said “microbial rennet” as their ingredient. After further research I concluded that almost all cheese was made with that, so I stopped worrying. Now it’s almost a moot question since I stopped buying cheese and only consume it on the rare occasions when I eat pizza.
You’re welcome.
Jill, I missed that report when it was originally posted but appreciate it. Not that I’m any sort of vegetarian, but it answers my doubts when I (rarely) have doubts.