For Jews who follow the dietary laws of kashrut, determining whether a food is kosher can be a matter of great importance. Among the many foods that require special consideration is cheese. While cheese may seem like a simple dairy product, its kosher status depends on several factors. In this blog post, I will explore what makes cheese kosher, the nuances of kosher certification, and the challenges consumers face when navigating the kosher cheese market.
What is kosher?
Before delving into the specifics of kosher cheese, it’s essential to understand the general concept of kosher. “Kosher” means “fit” or “proper” in Hebrew and refers to foods that meet the dietary standards of traditional Jewish law. The laws of kosher can be found in the Torah and have been expanded upon through rabbinical teachings over centuries.
For a food product to be considered kosher, it must meet several criteria, including:
- Permissible ingredients: Only certain animals (such as cows, sheep and goats) may be used for meat or dairy products. Forbidden animals include pigs and shellfish, among others.
- Proper slaughter: Moreover, meat from kosher animals must be slaughtered in a specific way called shechita. This requires the animal’s throat to be quickly and humanely cut to minimise pain.
- No mixing of meat and dairy: One of the most well-known aspects of kashrut is the prohibition against mixing meat and dairy. Dairy products must be entirely free from any traces of meat.
- Certification: Many processed foods require kosher certification to ensure that they meet the standards of kashrut. This is typically done by an organisation or a rabbinic authority.
The role of rennet in cheesemaking
While milk from a kosher animal is inherently kosher, cheese presents more complexity due to its manufacturing process. To transform milk into cheese, rennet, an enzyme traditionally derived from animal stomachs, is used. This raises a question: is cheese kosher if the rennet comes from a non-kosher animal?
Rennet is used to coagulate the milk, turning it from a liquid into curds, which are then processed into cheese. Traditionally, rennet is extracted from the lining of a calf’s stomach, but not all rennet is sourced from kosher animals.
In fact, in the past, much of the rennet used in cheese production comes from non-kosher sources. As a result, cheese was always non-kosher by default.
Over time, rabbinical authorities debated whether cheese made with non-kosher rennet could still be considered kosher. The consensus became clear: for cheese to be kosher, the rennet must come from kosher sources. This ruling stems from the fact that even a small amount of a non-kosher ingredient, such as animal rennet, can render the entire product non-kosher, according to Jewish law.
Types of rennet used in cheese production
Today, there are several types of rennet that can be used in kosher cheese production:
Animal rennet from kosher slaughtered animals
The rennet must be obtained from the stomachs of calves that have been slaughtered according to kosher law. This is relatively rare and is mainly used for traditional artisanal cheese.
Microbial or vegetarian rennet
Many kosher-certified cheeses use microbial or vegetarian rennet, which is not derived from animals at all. Microbial rennet is produced by fermentation of fungi, bacteria, or yeasts. This type of rennet is more widely used today and is the most common in kosher-certified cheeses.
On the other hand, vegetarian rennet comes from plant sources such as cardoon thistle.
Genetically engineered rennet
Modern biotechnology has made it possible to produce rennet that mimics the enzymes found in calves’ stomachs without involving animals. This is done by inserting the gene responsible for producing rennet into microorganisms that then produce the enzyme. This type of rennet is also widely accepted in kosher cheese production.
Cholov Yisroel vs. Cholov Stam
In addition to rennet, another consideration in kosher cheese production is the source of the milk. There are two main categories of milk products under Jewish law: Cholov Yisroel and Cholov Stam.
- Cholov Yisroel: This refers to milk that has been supervised by a Jew from the time of milking to ensure that the milk comes only from kosher animals. Many observant Jews prefer or require Cholov Yisroel dairy products, believing that strict supervision prevents any chance of non-kosher contamination.
- Cholov Stam: This refers to standard milk that may not have Jewish supervision but is presumed to come from kosher animals. In many countries, the law prohibits milk from non-kosher animals from entering the commercial milk supply. Therefore, many kosher authorities accept Cholov Stam as kosher. However, more stringent kosher consumers may avoid it.
The role of a mashgiach
Another crucial element in ensuring that cheese is kosher is the involvement of a mashgiach, a rabbinic supervisor who oversees the production process. In kosher cheese production, a mashgiach must often be present to supervise the process of adding rennet to the milk. This ensures that only kosher ingredients are used and that the production adheres to Jewish law.
In some cases, cheeses that are otherwise kosher but were not produced with the involvement of a mashgiach may not be certified as kosher. This is why it is important for consumers to look for reliable kosher certification symbols on cheese products.
The issue of gevinas akum (non-Jewish cheese)
Jewish law has a special category of concern called gevinas akum. This refers to cheese made by a non-Jew without Jewish supervision. Even if all the ingredients in the cheese are kosher, Jewish law still forbids consuming this cheese unless a Jew participated in the cheesemaking process. This prohibition stems from the Talmud and has remained in place for centuries.
There are several reasons given for this prohibition. One reason is the concern that non-kosher ingredients (such as non-kosher rennet) might be used without a Jew’s knowledge. Another reason is the concept of maintaining Jewish distinctiveness in food practices, which helps preserve the cultural and religious identity of the Jewish people.
Due to this ruling, cheese that is not produced under the supervision of a mashgiach is typically not considered kosher by many rabbinical authorities.
Kosher cheese today: what to look for
Navigating the world of kosher foods can be tricky, but many kosher-certified cheeses are readily available. Here’s what to look for when shopping for kosher cheese:
Kosher certification symbol
The easiest way to ensure that cheese is kosher is to look for a reliable kosher certification symbol on the packaging. Some of the most widely recognized kosher certification agencies include the Orthodox Union (OU), OK Kosher, Star-K, and Kof-K. These symbols indicate that the cheese has been produced in accordance with kosher standards, including the proper use of rennet and supervision by a mashgiach.
Cholov Yisroel labeling
If you require or prefer Cholov Yisroel products, be sure to check for this designation on the cheese label. Cholov Yisroel cheese is typically available in kosher supermarkets or specialty stores catering to stricter kosher consumers.
Halachic authority
Some kosher consumers prefer cheeses that have been certified by their specific halachic authority or rabbi. In cases of stricter kosher observance, it may be worth researching which authority certifies the cheese and ensuring it aligns with your personal religious standards.
Popular kosher cheese brands
Thankfully, today’s kosher cheese market offers a wide variety of options for consumers, ranging from artisanal cheeses to mass-produced varieties. Here are some popular brands of kosher cheese:
- Fresh & Healthy Kosher Cheese: This brand offers a wide variety of Cholov Yisroel cheeses, including Mozzarella, Cheddar and Ricotta.
- Natural & Kosher: Known for its artisanal kosher cheeses, Natural & Kosher provides an array of soft and hard cheeses, from Brie to Parmesan.
- Tnuva: An Israeli brand offering a wide range of kosher dairy products, including cheeses made with microbial rennet and Cholov Yisroel certification.
- Tillamook: Though not all of its products are kosher, Tillamook has a range of kosher-certified cheeses that can be identified by the proper kosher certification mark on the packaging.
Conclusion
Determining whether cheese is kosher involves several important factors, from the source of the milk to the type of rennet used, as well as Jewish supervision during the cheesemaking process. Today’s kosher consumers have many options available thanks to advancements in rennet production and increased demand for kosher-certified foods.
By understanding the key factors involved, kosher consumers can confidently choose cheeses that align with their dietary and religious requirements.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
