<<Disclaimer: Verify this information before applying it to your situation.>>

in cheese, they have listed "vegetable enzymes".  i stopped before
eating the cheese and it's a good thing.  It is not gf, often.  Here is
what the replies i recieved said:

Vegetable enzyme usually replace the rennet used to coagulate cheese.
It can be made from cardoons (a close relative of the artichoke),
mushrooms, or enzymes that have been grown on wheat.  Yes, wheat.
The only guarantee one can have regarding cheese coagulants are the
ones made from rennet, a product made from the stomachs of baby
cattle.

another said:

Cheese is traditionally made with rennet, an animal (non-vegetarian)
product.  Vegetable enzymes are cheaper and vegetarian.

and the third said:

I don't know about vegetable enzymes, but I do know that something is
needed to precipitate the formation of curds when making cheese. In some
kinds of cheese vinegar is used.  Sometimes rennet, from an animal
source, is used.

Cheese would not be kosher if rennet was used.

And that was all I got!