Cheese it?

Torah · Jun 15, 2005

I have been informed that almost all if not all cheese has lard [pig fat] in it.
Anyone got some info on this?

Zacharias · Jun 15, 2005

I hope not.

Ryupower · Jun 16, 2005

What?!

Great, now I can't eat cheese anymore...

BarbB · Jun 16, 2005

I'm sure it doesn't - I ate cheese every breakfast in the Regency Hotel in Jerusalem and it's totally kosher. What I don't know is about American cheeses. I do doubt it, though.

Wags · Jun 16, 2005

I have never heard of lard being used in the making of cheese. Most cheese isn't kosher because it uses animal rennent (made from the lining of a cows stomach). Thus it is mixing dairy with meat and which makes it rabinically unkosher. Kosher cheese uses vegetable rennet.

Torah · Jun 17, 2005

Cheese:
Hard cheese is made using an enzyme - rennet - which is responsible for the form of the cheese. Until recently, rennet was obtained only from the stomach of calves or pigs,

http://www.ujs-online.co.uk/jewishstudent/kosherfood

---
http://www.ou.org/kosher/primer.html

many ingredients can be kosher or non-kosher, depending on their source of origin. For example, glycerin and emulsifiers are made from either vegetable or animal oils. Finally, many ingredients are listed only in broad terms, with no breakdown of the many complex components that make up the actual item. For example, a chocolate flavor may contain 50 ingredients, but the ingredient declaration will list this entire complex of ingredients as "flavors".
Unless a person is an expert in food production, the average consumer cannot possibly make an evaluation of the kosher status, which is why it is important to purchase only those products that have the endorsement of a reliable kosher agency.

Henaynei · Jun 17, 2005

it is not lard that renders most cheese treif - it is the rennet, the enzyme necessary to coagulate the milk into cheese - "Rennet (aka chymosin) is obtained from the stomachs of young mammals living on milk, especially from the inner lining of the fourth, or true, stomach (abomasum) of milk-fed calves." Piglets can also be used.

to be kosher the rennet must come from animals that have been ceritfied kosher, or an alternative vegetable source of coagulating agent is used

Zacharias · Jun 17, 2005

Henaynei said:
it is not lard that renders most cheese treif - it is the rennet, the enzyme necessary to coagulate the milk into cheese - "Rennet (aka chymosin) is obtained from the stomachs of young mammals living on milk, especially from the inner lining of the fourth, or true, stomach (abomasum) of milk-fed calves." Piglets can also be used.

to be kosher the rennet must come from animals that have been ceritfied kosher, or an alternative vegetable source of coagulating agent is used

Henaynei · Jun 17, 2005

[font=Arial, Helvetica, sans-serif]OU Kosher Sharp Cheddar[/font]

[font=Arial, Helvetica, sans-serif]All of the cheeses in our online store (except for Smoky Bacon Cheddar) are already certified kosher by Tablet-K and certified halal by the Islamic Food and Nutrition Council of America (IFANCA). However, we have received many consumer inquiries about providing OU-certified cheddar, so we are conducting this limited-time market test. [/font]

[font=Arial, Helvetica, sans-serif]What kind of rennet is used to make our cheeses?
Cabot utilizes vegetable-based rennet to manufacture its award-winning cheeses. The American Vegetarian Society approves Cabots rennet and our Cabot cheeses are certified kosher.[/font]

Henaynei · Jun 17, 2005

Rennet, an enzyme used to harden cheese, is often obtained from non-kosher animals, thus kosher hard cheese can be difficult to find. http://www.jewfaq.org/kashrut.htm

Henaynei · Jun 17, 2005

put "kosher cheese" in any search engine and you'll find quite a selection

Zacharias · Jun 17, 2005

Thanks Henaynei!

Torah · Jun 17, 2005

Thank you Henaynei.

CovenantRay · Jun 17, 2005

Henaynei said:
[font=Arial, Helvetica, sans-serif]OU Kosher Sharp Cheddar[/font]

[font=Arial, Helvetica, sans-serif]Cabot utilizes vegetable-based rennet to manufacture its award-winning cheeses. The American Vegetarian Society approves Cabots rennet and our Cabot cheeses are certified kosher.[/font]

My lovely wife, SchwartMrs, and myself love Cabot cheeses, particularly the Extra Sharp Vermont Cheddar. I have not tried the variety above. The Vemont cheddar is quite dry and crumbles easily. That might be different than you may be used to.

Shabbat Shalom,

CovenantRay

MyLittleWonders · Jun 17, 2005

So my kraft cheese that I buy in 2 1-pound packs at Sam's is out? I always wondered why I couldn't find a circle-K or circle-U on my cheeses. Is it really not safe to assume that it's still okay. I'm soooo bumming here as I love cheese ... my kids love cheese ... what am I gonna do?

Henaynei · Jun 17, 2005

MyLittleWonders said:
So my kraft cheese that I buy in 2 1-pound packs at Sam's is out? I always wondered why I couldn't find a circle-K or circle-U on my cheeses. Is it really not safe to assume that it's still okay. I'm soooo bumming here as I love cheese ... my kids love cheese ... what am I gonna do?

I feel you r pain, truly I do

first you need to determine where you and your family are drawing the line concerning dietary observance.... once you have determined where you stand you can go from there.....

most soft cheeses; cream cheese, farmer's cheese (NOT Velveeta, sorry) are kosher and usually carry a hecksher...

Cabot cheeses use vegetarian rennet and therefore avoid the problematic issue of animal rennet - if this meets your standard most of your trouble is over...

if this does not meet your standard, or if you are craving cheeses such as mozzarella and parmesan you can go to kosher grocer sites on the web and order from there - they will ship to you.

Bananna · Jun 17, 2005

Don't forget that most milk is laced with pig skin extract as a Vitamin Dadditive.

I just got OU-D milk organic from Horizons today for 99c a half gallon. Whoo hoo
bananna

Wags · Jun 17, 2005

Bananna said:
Don't forget that most milk is laced with pig skin extract as a Vitamin Dadditive.

I just got OU-D milk organic from Horizons today for 99c a half gallon. Whoo hoo
bananna

My research showed me that most milk producers use vitamin D extracted from (lanolin) wool, and not from pork products.

MyLittleWonders · Jun 17, 2005

Where did you find Horizon's milk for 99 cents a gallon? Is it their organic milk? We really like organic milk but usually don't buy it for daily drinking ... just more special stuff like smoothies and the such cause it's expensive!

Bon · Jun 18, 2005

We buy Vegetarian cheese. It is made using a vegetable enzyme instead of an animal enzyme.....often from pigs.

It is much more costly than your average cheese. We pay AD $5.45 for a 500g block. You can buy a 1Kg block of normal cheese for less.

Shalom from Bon

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