What is Kosher Cheese?
In order for cheese to be certified kosher, the product must be made under special rabbinical supervision, as stipulated by the Talmudic prohibition of Gevinat Akum.
Due to the use of the rennet enzyme (which traditionally comes from calf stomach lining) in cheese-making, Halacha (Jewish Law) forbade cheese that is manufactured without onsite rabbinical supervision, so as to avoid the possibility that the cheese contains non-kosher calf flesh rennet.
Although much of the rennet used today is synthetic, the Shulchan Aruch (Code of Jewish Law) nonetheless rules that cheese is considered kosher only when it is made under special onsite rabbinic supervision. (This requirement is unrelated to the halacha of Chalav Akum - unsupervised milk - and applies even to those who drink milk without special rabbinical supervision.)
Learn more about kosher cheese:
Learn about whey and cheese making as well as hard cheeses.
