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What's Really Cheese? - Keeping it Kosher Clip
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Have you heard the newest episode of the Keeping it Kosher podcast yet?👀 Our host Rabbi Ezra Sarna is joined by Rabbi Avrohom Gordimer, OU Kosher’s resident dairy expert, for a fascinating deep dive into the world of kosher cheese - from halacha to food science to the realities of factory supervision. Listen at keepingitkosher.org, or wherever you get your podcasts.🎧
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Auto-generated transcript. Not time-synced to the video.
I'm from Montreal. There's European influence.
Sure.
And so I know that the French tend to make fun
of the things that we call cheese. Not everything
that we call cheese is really cheese.
In terms of the halacha and categorizing
things that are cheese, what is actually
cheese in halacha, and what's not cheese?
Oh, that's a big machloket. Rennet-set
cheese, cheese that either has rennet,
real calf rennet in it, cheese that has
an enzyme in it, a rennet type of enzyme
to make the cheese. That's definitely
gevina. That has the halachos of cheese.
So, mozzarella, cheddar...
100%, those are all subject to the
halachic stringencies of cheese. However,
acid-set cheese is a machloket. Rav
Moshe Feinstein has a safek, himself,
whether or not acid-set cheese requires
a mashgiach. There are different opinions
about that. But rennet-set cheese is
definitely cheese whether the rennet is
some synthetic rennet or whether it's coming
from a calf, whatever it is, that is cheese.