I don't sell that, but maybe whole foods does.
Correct me if I'm wrong, chymosin is a key component of rennin which is a derivative of rennet (baby calf stomach). If you want to avoid a calf product, citric acid (not citrus acid) works well, but the flavor of the cheese is really plain. Maybe add nutritional yeast and/or some seasoning if you go that route. Best wishes.
Thanks! Your answer is awaiting moderation.