Kosher Cheese: Difference between revisions
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==Background== | ==Background== | ||
#Cheese is made by acidifying the milk with bacterial cultures to produce a mixture of solid curds and liquid whey. After the whey is removed the curds are kept loose or molded into cheese. Hard cheeses have rennet added to help them set and solidify. Afterwards different cheeses are processed and aged differently. For kashrut purposes there's two main factors for cheese to be kosher. First all of the ingredients and utensils used to make it need to be kosher and secondly there is a need for a mashgiach to be watching the whole process to avoid the rabbinic enactment against non-Jewish cheese. <ref>[http://www.kashrut.com/articles/cheese/ Rabbi Avraham Gordimer in Jewish Action (Winter 2005)] and [https://en.wikipedia.org/wiki/Cheese#Production Cheese Production on Wikipedia] </ref> | #Cheese is made by acidifying the milk with bacterial cultures to produce a mixture of solid curds and liquid whey. After the whey is removed the curds are kept loose or molded into cheese. Hard cheeses have rennet added to help them set and solidify. Afterwards different cheeses are processed and aged differently. For kashrut purposes there's two main factors for cheese to be kosher. First all of the ingredients and utensils used to make it need to be kosher and secondly there is a need for a mashgiach to be watching the whole process to avoid the rabbinic enactment against non-Jewish cheese.<ref>[http://www.kashrut.com/articles/cheese/ Rabbi Avraham Gordimer in Jewish Action (Winter 2005)] and [https://en.wikipedia.org/wiki/Cheese#Production Cheese Production on Wikipedia] </ref> | ||
#The rabbinic enactment against non-Jewish cheese (''Gevinat Akum'') applies even if it was made with completely kosher ingredients and even everyone in that locale uses only kosher ingredients.<ref>Mishna (Avoda Zara 29b) says that the reason that gevinat akum is forbidden is because the non-Jews would use the curdled milk from the stomach of an Avoda Zara animal to help curdle the milk into cheese. The Gemara (Avoda Zara 35a) provides another 5 reasons as to why the cheese of non-Jews is forbidden among them is the concern that they will use the stomach lining of animal that wasn't slaughtered by a Jew as rennet. Another two reasons are that they may mix in milk from a non-Kosher animal into the cow milk being used for the cheese or that they may smear the finished cheese with pig fat. Rambam (Machalot Asurot 3:13) only cites the reason of the concern that the non-Jews will use non-Kosher rennet. The Tur YD 115:2, however, also quotes the reason of non-kosher milk being mixed in and pig fat being smeared on the cheese. | #The rabbinic enactment against non-Jewish cheese (''Gevinat Akum'') applies even if it was made with completely kosher ingredients and even everyone in that locale uses only kosher ingredients.<ref>Mishna (Avoda Zara 29b) says that the reason that gevinat akum is forbidden is because the non-Jews would use the curdled milk from the stomach of an Avoda Zara animal to help curdle the milk into cheese. The Gemara (Avoda Zara 35a) provides another 5 reasons as to why the cheese of non-Jews is forbidden among them is the concern that they will use the stomach lining of animal that wasn't slaughtered by a Jew as rennet. Another two reasons are that they may mix in milk from a non-Kosher animal into the cow milk being used for the cheese or that they may smear the finished cheese with pig fat. Rambam (Machalot Asurot 3:13) only cites the reason of the concern that the non-Jews will use non-Kosher rennet. The Tur YD 115:2, however, also quotes the reason of non-kosher milk being mixed in and pig fat being smeared on the cheese. | ||
