Bushra Griffith
The topic of kosher cheese is a complex one, with many factors influencing whether a cheese is considered kosher or not. For a cheese to be certified kosher, it must be made under special rabbinical supervision, as outlined in the Talmudic prohibition of Gevinat Akum. This is due to the traditional use of the rennet enzyme, which often comes from calf stomach lining, in cheese-making. Hard cheeses, such as cheddar, typically require direct supervision by a Jew to ensure that the rennet used is from a kosher source. The presence of a supervising Mashgiach, who inserts the rennet or is present during its insertion, is crucial in determining the kosher status of cheese. In recent years, some mainstream cheese producers have begun large-scale kosher cheese production, with Kraft offering several kosher options, including Kraft Grated Romano Parmesan, Kraft Natural Swiss, and Kraft Philadelphia Cream Cheese. However, not all Kraft cheeses are kosher, and it can be challenging to differentiate between kosher and non-kosher options due to labelling and production complexities.
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What You'll Learn
- Craft cheddar cheese requires onsite rabbinical supervision to be kosher-certified
- Rennet, an animal enzyme, is often used in cheese production, including cheddar
- Rennet traditionally comes from the stomach lining of a calf
- Kosher cheese production is more expensive for smaller companies
- Kraft produces some kosher cheeses, but not all
Craft cheddar cheese requires onsite rabbinical supervision to be kosher-certified
The craft cheddar cheese-making process requires onsite rabbinical supervision to ensure it is kosher-certified. This is due to the use of the rennet enzyme, which often comes from the calf stomach lining. According to Jewish Law, or Halacha, cheese made without rabbinical supervision is forbidden, as it may contain non-kosher calf flesh rennet.
The Talmudic prohibition of Gevinat Akum stipulates that for cheese to be certified kosher, it must be made under special rabbinical supervision. This is further supported by the Shulchan Aruch (Code of Jewish Law), which states that onsite rabbinic supervision is required for cheese to be considered kosher.
Craft cheddar cheese producers must, therefore, arrange for kosher supervisors to be present at their facilities during production. This can be challenging for small-scale cheese producers, as the cost of kosher production and certification can be high. However, for larger companies, such as Kraft, the economies of scale can help keep prices for kosher-certified products similar to non-kosher cheese.
It is worth noting that not all cheeses require the same level of supervision. Soft cheeses, for example, are often exempt from strict supervision, as they can be made without rennet. Hard cheeses, such as cheddar, require direct supervision by a Jew, as there is a higher concern of non-kosher rennet being used. Kraft's Sharp & Extra Sharp Cheddar Cheeses, for instance, contain animal-derived enzymes sourced from calf, kid, and lamb, making them non-kosher.
To ensure that craft cheddar cheese is kosher-certified, consumers can look for products with kosher certification, such as the Orthodox Union-certified kosher string cheese produced by Kraft's subsidiary, Polly-O.
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Rennet, an animal enzyme, is often used in cheese production, including cheddar
Rennet is a set of enzymes produced in the stomachs of ruminant mammals. It is traditionally derived from the stomach lining of calves, although it can also come from other young mammals such as lambs or goats. The enzymes in rennet slow down the digestion of milk, turning it into a solid in the mammal's stomach. This process is essential for making cheese, as it separates the solid components of milk (casein protein, fat, and minerals) into curds and the liquid into whey (water, lactose, and whey protein).
Animal rennet has been used for thousands of years and is still preferred by some cheesemakers due to its predictable results and ease of use. However, the use of animal rennet in cheese production raises concerns among vegetarians and those keeping kosher. For vegetarians, the presence of rennet may be unacceptable if it is derived from animals slaughtered specifically for this purpose. While some argue that rennet is a byproduct of veal production, others maintain that cheese made with rennet is not suitable for strict vegetarian diets.
To address these concerns, cheesemakers have sought alternative sources of rennet. Vegetarian rennet, also known as microbial rennet, is created in a lab and is sometimes derived from mushrooms. It contains 100% chymosin, the key enzyme in rennet that causes coagulation. While most people cannot detect a difference in cheese made with vegetarian rennet, some with more discerning palates claim to notice a slight mushroomy flavor in aged cheeses.
In the context of kosher cheese production, the use of animal rennet is forbidden by Halacha (Jewish Law) unless the cheese is manufactured under onsite rabbinical supervision. This stipulation aims to prevent the possibility of non-kosher calf flesh rennet being used in the cheese. Today, most kosher cheese is made using fermentation-produced chymosin (FPC), a genetically modified bacterium that produces rennet enzymes through fermentation. FPC has become the preferred choice for industrial cheesemakers due to its lower cost and standardized quantity needed per unit of milk.
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Rennet traditionally comes from the stomach lining of a calf
While it is not explicitly stated whether Craft Cheddar Cheese is kosher, it is important to note that several mainstream cheese producers, including Kraft, have begun large-scale kosher cheese production in recent years. For a cheese to be certified as kosher, it must be made under special rabbinical supervision as stipulated by the Talmudic prohibition of Gevinat Akum. This requirement stems from the traditional use of rennet, an enzyme derived from the inner mucosa of the fourth stomach chamber of young, unweaned calves, in cheese-making.
The use of calf rennet raises concerns about the presence of non-kosher calf flesh in the cheese, necessitating rabbinical oversight. However, it is worth mentioning that today, much of the rennet used in cheese production is synthetic or derived from non-animal sources. Even so, the Code of Jewish Law (Shulchan Aruch) maintains that onsite rabbinic supervision is required for cheese to be considered kosher.
Now, let's delve deeper into the source of rennet and its significance in cheese production. Rennet is traditionally obtained from the stomach lining of a calf, specifically the inner mucosa of the fourth stomach chamber, also known as the abomasum. The calves used for this purpose are typically young and unweaned because they have only consumed milk at this stage, resulting in high levels of the natural enzyme chymosin, which is essential for coagulating milk. As calves get older, the amount of chymosin decreases, making the stomach lining less ideal for rennet extraction.
The practice of using calf stomach lining for rennet is closely linked to the dairy industry. Calves are a byproduct of veal production, which is an offshoot of dairy production. While it may seem cruel to kill young calves specifically for their stomach lining, it is important to recognize that these animals would be slaughtered regardless of the demand for rennet, as they are a part of the dairy industry's supply chain. Therefore, utilizing their stomach linings for rennet can be seen as a way to make use of all parts of the animal.
In summary, the traditional source of rennet from calf stomach lining has played a role in shaping kosher requirements for cheese. While synthetic and non-animal sources of rennet are now available, the presence of onsite rabbinic supervision continues to be a key factor in determining whether a cheese is kosher or not.
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Kosher cheese production is more expensive for smaller companies
Kosher cheese has become increasingly popular in recent years, with many mainstream cheesemakers offering kosher options. However, kosher cheese production can be more expensive for smaller companies due to several factors. Firstly, smaller companies typically have higher costs associated with kosher production and certification, which they pass on to consumers in the form of higher prices for kosher cheese. Larger companies, on the other hand, benefit from economies of scale, allowing them to offer more competitive prices for their kosher products.
Smaller companies also face challenges in finding a manufacturer with sufficient production capacity for kosher cheese batches. They may struggle to meet the significant order volumes required by larger companies, resulting in higher investment costs. Additionally, smaller producers have minimal production capacity, making it difficult to defray the costs of rabbinical supervision, which is essential for kosher certification. The supervision costs per kg of cheese produced can be significant for boutique dairies operating on a smaller scale.
Furthermore, smaller companies may not have the resources or interest in handling marketing and distribution, requiring them to collaborate with another party for these tasks. This adds to the overall expense of producing kosher cheese. Additionally, the complexity of manufacturing and sourcing kosher products can be a burden for smaller companies, especially when it comes to ensuring that all equipment and ingredients are kosher.
The process of converting to kosher production can also be costly for smaller companies. During a kosher campaign, non-kosher production must be halted, and all relevant equipment must be cleaned and supervised by a rabbi or a kosher supervisor. This downtime and the cost of rabbinical supervision can be challenging for smaller companies to justify, especially if they produce cheese in small batches or have limited production capacity. As a result, smaller companies may opt for occasional kosher runs with rabbinical supervision rather than maintaining a year-round kosher certification, which further contributes to the higher costs of kosher cheese production for these businesses.
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Kraft produces some kosher cheeses, but not all
Kraft, one of the major cheese producers, has indeed ventured into kosher cheese production. In 2015, Kraft's subsidiary Polly-O started producing Orthodox Union-certified kosher string cheese, which was priced competitively compared to other kosher options available at the time. This move by Kraft reflects a growing trend among mainstream cheese producers embracing large-scale kosher cheese manufacturing.
However, it is important to note that not all Kraft cheeses are kosher. The kosher status of cheese depends on factors such as the presence of animal rennet and special rabbinical supervision during production. Kraft produces a range of cheeses, some of which contain animal rennet from non-halal meat, making them unsuitable for kosher consumption. For example, Kraft's Sharp and Extra Sharp Cheddar Cheeses, Kraft American Cheese, Velveeta, and Deli Deluxe varieties are not considered kosher due to the presence of animal rennet.
On the other hand, certain Kraft cheeses are considered kosher-friendly because they do not contain animal-derived rennet. These include Kraft Grated Romano Parmesan, Kraft Natural Swiss, and Kraft Philadelphia Cream Cheese. The latter, Kraft Philadelphia Cream Cheese, is notably supervised by the OK, a kosher certification agency, indicating its compliance with kosher requirements.
The distinction between kosher and non-kosher cheese primarily revolves around the use of rennet, a crucial enzyme in cheese-making. Traditionally, rennet was derived from the stomach lining of calves, which raised concerns about non-kosher calf flesh being used. As a result, Halacha (Jewish Law) mandated that cheese must be manufactured under the supervision of a rabbi to ensure it is kosher. Today, while synthetic rennet is prevalent, the Code of Jewish Law still requires rabbinic supervision for cheese to be certified as kosher.
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Frequently asked questions
Kosher cheese is cheese that is manufactured under special rabbinical supervision to avoid the possibility that the cheese contains non-kosher calf flesh rennet.
The Shulchan Aruch (Code of Jewish Law) rules that cheese is considered kosher only when it is made under special onsite rabbinic supervision. This is due to the traditional use of the rennet enzyme, which comes from the calf stomach lining, in cheese-making.
It depends on the brand. Some Kraft cheddar cheeses contain animal rennet from non-halal meat and are thus not considered kosher. However, some cheddar cheeses are now being produced under kosher supervisors, such as the beer cheddar produced in Vermont.
