Patrick Oconnell
Kosher cheese is a type of cheese that is produced under special rabbinical supervision, as stipulated by the Talmudic prohibition of Gevinat Akum. This requirement is due to the use of the rennet enzyme, which traditionally comes from calf stomach lining, and the possibility that the cheese may contain non-kosher calf flesh rennet. To be certified kosher, a cheese product must bear the symbol OU-D, which stands for Kosher Dairy. Tillamook, for example, offers an award-winning kosher medium cheddar cheese, and other kosher cheddars are also available on the market.
Characteristics of Kosher Cheddar Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Cultured milk, salt, enzymes, annatto (color) |
| Rabbinical Supervision | Required by Talmudic prohibition of Gevinat Akum and Halacha (Jewish Law) |
| Rennet Enzyme | Traditionally derived from calf stomach lining |
| Calf Flesh Rennet | Forbidden by Halacha |
| OU-D Symbol | Indicates Kosher Dairy Certification |
| OU-D-P Symbol | Indicates Kosher for Passover Certification |
| Serving Size | 28g |
| Servings Per Container | 8 |
| Calories | 120 |
| Contains | Milk |
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What You'll Learn
Kosher certification requirements
To be certified as kosher, cheese must be made under special rabbinical supervision. This is due to the Talmudic prohibition of Gevinat Akum, as well as the possibility that the cheese may contain non-kosher calf flesh rennet, which is used in the manufacturing process.
According to Halacha (Jewish Law), cheese made without onsite rabbinical supervision is forbidden. The Shulchan Aruch (Code of Jewish Law) states that even with the use of synthetic rennet today, cheese is only considered kosher when made under these strict conditions. This requirement is separate from the halacha of Chalav Akum (unsupervised milk), and it applies even to those who consume milk without special supervision.
Kosher cheese products will always be manufactured with special onsite rabbinical supervision. Any cheese product that is certified kosher will bear the symbol OU-D, which stands for Kosher Dairy. For Kosher for Passover cheese products, the symbol OU-D-P must be displayed on the packaging. It is important to note that a product's kosher status can change, and these changes will be reflected in updates to the product's certification.
An example of a kosher cheddar cheese is the one produced by Tillamook. Their Kosher Medium Cheddar Cheese is produced and packaged under official rabbinical guidance while maintaining the same ingredients and taste as their traditional Medium Cheddar Cheese.
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Rennet enzyme
Rennet is a set of enzymes produced in the stomachs of ruminant mammals. It is used to transform liquid milk into a gel during cheese-making. Rennet contains chymosin, pepsin, and a lipase. Chymosin is a protease enzyme that curdles the casein in milk. Casein is one of the main proteins in milk, and the action of rennet enzymes causes this protein to fuse with other casein molecules, forming a network and causing milk coagulation.
The traditional method of obtaining rennet involves using the stomachs of young ruminant mammals such as calves, lambs, and goats. The dried and cleaned stomachs are sliced into small pieces and soaked in salt water or whey with vinegar or wine to lower the pH of the solution. The solution is then filtered, and the crude rennet that remains can be used to coagulate milk. However, due to the limited availability of mammalian stomachs, cheese makers have sought alternative sources of rennet enzymes.
One alternative source is microbial rennet, which is often used in the production of kosher cheese. Microbial rennet is produced by introducing rennet genes into bacteria, fungi, or yeasts, causing them to produce recombinant chymosin during fermentation. This process results in the production of fermentation-produced chymosin (FPC), which is used in industrial cheesemaking due to its lower cost compared to animal rennet.
Another alternative to animal rennet is vegetable rennet, which uses enzymes from plants such as thistle, artichokes, cardoon, and fig. Vegetable rennet is also suitable for the production of kosher cheese. However, it is important to note that some consider vegetable rennet to result in bitterness and low yield in cheese, especially when aged for long periods.
The choice of coagulant depends on various factors, including cultural, religious, ethical, legal, economic, and technical considerations. For example, some consumers may prefer cheese made with plant-based coagulants due to vegetarian or vegan dietary preferences. Additionally, the type of coagulant can impact the flavour, texture, and shelf life of the cheese.
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Rabbinical supervision
Kosher cheese is a type of cheese that adheres to the dietary restrictions of Jewish Law, or Halacha. One of the key aspects of producing kosher cheese is the requirement of rabbinical supervision during the manufacturing process. This supervision ensures that the cheese is produced in accordance with the Talmudic prohibition of Gevinat Akum and the Shulchan Aruch (Code of Jewish Law).
The presence of a rabbi during cheese production is essential due to the historical use of rennet enzymes derived from calf stomach lining. According to Halacha, cheese manufactured without onsite rabbinical supervision is forbidden, as it may contain non-kosher calf flesh rennet. While modern cheese-making often employs synthetic rennet, the Code of Jewish Law maintains that rabbinic oversight is necessary for any cheese to be considered kosher.
In addition to ingredient and facility oversight, the rabbi plays a crucial role in educating and guiding the cheese producers on the intricacies of kosher law. This includes instructing on proper handling and storage procedures to prevent contamination with non-kosher substances. The rabbi also serves as a resource for answering any questions or addressing concerns that may arise during production, ensuring that the final product aligns with the dietary requirements of Jewish Law.
To identify kosher cheese in the market, consumers can look for the OU-D symbol, which signifies that the cheese has been certified kosher by a reputable organization. This symbol is typically displayed on the packaging of kosher cheese products. However, it is important to note that the kosher status of a product can change, and updates are usually reflected on the certifying organization's website or relevant pages.
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Ingredients and taste
Kosher cheddar cheese is made with the same ingredients as traditional cheddar cheese and has the same delicious, award-winning taste. However, it is produced and packaged under official rabbinical guidance to be certified as kosher. This means that it is made under special rabbinical supervision, as stipulated by the Talmudic prohibition of Gevinat Akum.
The requirement for rabbinical supervision is due to the use of the rennet enzyme in cheese-making. Rennet is an essential enzyme in the production of cheese, and it is traditionally derived from the stomach lining of a calf. However, according to Halacha (Jewish Law), cheese manufactured without onsite rabbinical supervision is forbidden, as there is a risk that the cheese may contain non-kosher calf flesh rennet.
Today, much of the rennet used in cheese-making is synthetic, but the Shulchan Aruch (Code of Jewish Law) still maintains that cheese is only considered kosher when made under special onsite rabbinic supervision. This requirement is specific to cheese and applies regardless of whether the milk used is supervised or not.
Kosher cheddar cheese can come in various forms, such as blocks, baby loaves, shredded, or sliced, and can be found in medium or sharp varieties. It can be enjoyed as a delicious, kosher alternative to traditional cheddar cheese, offering the same taste and texture while adhering to the dietary laws of kashrut.
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Kosher cheddar cheese brands
Kosher cheese is becoming increasingly popular, with some of America's top cheese brands now offering kosher options. The kosher cheese market has expanded in recent years, mirroring the growth of the kosher wine market. This expansion has given cheese connoisseurs a variety of kosher options to choose from.
Some companies opt for special kosher runs, where non-kosher production is halted, equipment is cleaned, and rabbinical supervisors are brought in to oversee the kosher production process. This allows companies to market the cheese from those days as kosher.
One company that offers kosher cheddar cheese is Tillamook, which sells a Medium Cheddar that is kosher. It is available in an 8-ounce baby loaf. Zabars, an online retailer, also offers a variety of kosher cheeses, including sliced muenster and camembert.
Lake Country Dairy is another company that has entered the kosher market, selling kosher mascarpone, Parmesan, Romano, Asiago, and fontina under brand names such as Bella Rosa and Cello Riserva. Their quality assurance director, Jesse Norton, has stated that producing kosher cheese aligns with their philosophy of meeting customer needs and doing what other groups find challenging.
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Frequently asked questions
Kosher cheddar cheese is a type of cheese that is produced and packaged under official rabbinical guidance. It has the same taste and ingredients as traditional medium cheddar cheese.
In order for cheese to be certified kosher, it must be made under special rabbinical supervision as stipulated by the Talmudic prohibition of Gevinat Akum. This is due to the use of the rennet enzyme in cheese-making, which traditionally comes from calf stomach lining.
Some examples of kosher cheddar cheese include the Tillamook Medium Cheddar and the Vermont artisan cheddars.
