Bushra Griffith
Parmesan cheese is produced by adding rennet to scalding hot milk and then aging the cheese for over a year until it is quite firm. The biggest concern with Parmesan cheese being kosher is the question of Gevinas Akum (lit. cheese of a non-Jew). The Mishna says that cheese made by a non-Jew is forbidden, and this is a concern for Parmesan as it is traditionally made with calf rennet, derived from the enzymes of slaughtered ruminant mammals. Additionally, Parmesan cheese is a hard cheese that requires direct supervision by a Jew, and it must be aged for at least 12 months in specific Italian provinces to be considered true Parmigiano-Reggiano.
| Characteristics | Values |
|---|---|
| Cheese made by a non-Jew | Forbidden |
| Rennet | Must be from animals slaughtered according to Kashrut |
| Supervision | Requires direct supervision by a Jew |
| Ingredients | All ingredients and equipment must be kosher |
Explore related products
What You'll Learn
Parmesan is a hard cheese that requires rennet from animal origin
Parmesan is a hard cheese that requires rennet to be produced. Rennet is a substance that is necessary to turn milk into hard cheese. Rennet is derived from the enzymes of slaughtered ruminant mammals. In some countries, specific types of cheese are still produced from animal rennet, made from milled calf stomachs that are processed into a paste, powder, or liquid.
The use of animal rennet in cheese production presents a challenge to making kosher cheese. According to Jewish law, cheese can only be deemed kosher when made under continual, onsite rabbinic supervision. This is because there is a concern about cheese being made with non-kosher, animal-derived rennet. The traditional method of cheese production involves using the enzyme-rich stomach flesh of a calf to curdle the milk.
Hard cheeses, such as Parmesan, require direct supervision by a Jew due to the concern of rennet coming from non-kosher sources. Parmesan cheese, in particular, is produced by adding rennet to scalding hot milk and then aging the cheese for over a year until it becomes quite firm. This aging process contributes to the sharp taste of the cheese.
To make kosher Parmesan cheese, or Parmigiano-Reggiano, the rennet must come from animals that have been slaughtered according to kashrut, as using vegetable rennet is not considered acceptable. The production of kosher Parmigiano-Reggiano is significant for Italian Jews as it symbolizes their assimilation and freedom to eat like all other Italians.
Parmesan Cheese: A Rich Source of Iron?
You may want to see also
Rennet is produced from the enzymes of slaughtered ruminant mammals
Parmesan cheese is not kosher because it contains rennet, a substance necessary to turn milk into hard cheese. Rennet is produced from the enzymes of slaughtered ruminant mammals. The enzyme that is used to make rennet lines the abomasum (fourth stomach section) of ruminants. To make cheese, the rennet-rich stomach flesh of a calf is used to curdle the milk.
Although in modern times, vegetarian rennet substitutes have been used for cheese-making, they cannot be used for Parmigiano-Reggiano, the technical term for Parmesan cheese. According to Elena Loewenthal, a Jewish writer and scholar in Turin, "To make kosher Parmigiano-Reggiano, you need [to take the] rennet from animals that have been slaughtered according to kashrut, because if you use vegetable rennet it’s just not real."
Hard cheeses, such as Parmesan, require direct supervision by a Jew due to the concern of rennet coming from non-kosher sources. Kashrut rules for cheese are among the most mysterious to the average kosher consumer. Even rabbinic coordinators specializing in the dairy industry are often unsure of what makes cheese kosher.
To be recognized as Parmigiano-Reggiano, a cheese must fulfill strict requirements. For instance, the milk must come from cows fed solely on grass or hay. The cheese must also be produced in specific Italian provinces and aged for at least 12 months.
Parmesan Rind: Edible or Not?
You may want to see also
Parmesan is usually made by non-Jews
Parmesan is a hard cheese that requires rennet to be produced. Rennet is a substance that is necessary to turn milk into hard cheese, and it must be of animal origin. Traditionally, rennet is produced from the enzymes of slaughtered ruminant mammals, such as calves. However, in modern times, vegetarian rennet substitutes have been used in cheese-making, but they cannot be used for Parmesan. According to Jewish law, or Talmud, cheese can be deemed kosher only when made under continual, onsite rabbinic supervision. This is because there is a concern of cheese being made with non-kosher, animal-derived rennet.
The Mishna, a collection of Jewish oral traditions, states that cheese made by a non-Jew is forbidden, similar to wine. This concept is known as "Gevinas Akum". As a result, Parmesan cheese, which is typically produced by non-Jews, is often not kosher. The production of kosher Parmesan requires adherence to strict requirements, such as using milk from cows fed solely on grass or hay, and the cheese must be aged for at least 12 months in specific Italian provinces.
While there have been efforts by some cheese manufacturers, such as the Bertinelli cheese factory and Caseificio Colla, to produce kosher Parmesan, or Parmigiano-Reggiano, it is not commonly available. The small size of Italy's Jewish population and the challenges of producing kosher cheese may contribute to the limited availability of kosher Parmesan.
It is worth noting that kosher cheese options are expanding, and some kosher Parmesan alternatives may be found in kosher sections of supermarkets or specialty stores. However, these alternatives may not have the same texture or taste as traditional Parmesan.
Kraft Parmesan Cheese: Where to Find It in the Grocery Store
You may want to see also
Explore related products
Parmesan is often made in non-kosher plants
Parmesan is a hard cheese that requires rennet to be produced. Rennet is a substance necessary to turn milk into hard cheese, and it must be of animal origin. Traditional rennet is produced from the enzymes of slaughtered ruminant mammals. In some countries, specific types of cheese are still produced from animal rennet, made from milled calf stomachs. However, in modern times, vegetarian rennet substitutes have been used in cheese-making, but these cannot be used for Parmesan.
According to Jewish Law, or Talmud, cheese can be deemed kosher only when made under continual, onsite rabbinic supervision. This is because there is a concern about cheese being made with non-kosher, animal-derived rennet. The Mishna, a collection of Jewish oral traditions, says that cheese made by a non-Jew is forbidden, similar to wine. This presents a challenge, as nearly all domestic and European hard-cheese plants are non-kosher when not doing special kosher cheese productions. These plants schedule kosher campaigns sporadically, and rabbinic field representatives must supervise the kasherization of each plant before every kosher production.
Therefore, Parmesan is often made in non-kosher plants, and it requires special kosher cheese productions to be certified as kosher.
Parmesan Cheese: Sour Smell, Safe to Eat?
You may want to see also
Parmesan is made with animal-derived rennet
Parmesan cheese is not kosher because it is made with animal-derived rennet. Rennet is a substance that is necessary to turn milk into hard cheese. Traditional rennet is produced from the enzymes of slaughtered ruminant mammals. In ancient times, cheese was made with calf rennet, the enzyme that lines the abomasum (fourth stomach section) of ruminants. To make the cheese, the rennet-rich stomach flesh of a calf would be used to curdle the milk.
Nowadays, most cheeses are made with microbial (synthetic) rennet rather than animal rennet. However, Parmigiano-Reggiano, the real Parmesan cheese, requires animal rennet due to strict Italian regulations. According to Jewish writer and scholar Elena Loewenthal, "To make kosher Parmigiano-Reggiano, you need (to take the) rennet from animals that have been slaughtered according to kashrut, because if you use vegetable rennet it’s just not real."
The production of kosher Parmigiano-Reggiano is challenging because it requires the supervision of a rabbi to ensure that all ingredients and equipment are kosher. This includes the animal-derived rennet, which must come from animals slaughtered according to kosher practices. The small size of Italy's Jewish population means that kosher Parmigiano-Reggiano producers primarily target the American and Israeli markets.
In addition to the issue of animal-derived rennet, Parmesan cheese may also contain animal fats, which further complicates its kosher status. Overall, the presence of kosher Parmigiano-Reggiano holds symbolic meaning for Italian Jews, representing their assimilation and freedom to eat like all other Italians.
Parmesan Cheese: Pure Substance or Mixture?
You may want to see also
Frequently asked questions
Parmesan cheese is not kosher because it is a hard cheese that requires direct supervision by a Jew during its production. In addition, it contains animal fats and rennet from animals that have not been slaughtered according to Kashrut.
Kashrut is the set of Jewish dietary laws that define which foods are kosher and which are not.
The difference between kosher and non-kosher cheese lies in the ingredients used and the method of production. Kosher cheese must be made with kosher ingredients and under continual onsite rabbinic supervision.
