The Torah prohibits cooking, eating or deriving any benefit from the mixture of meat and milk. Although rennet used to make cheese make be derived from a kosher animal source, the rennet itself is an enzyme and is not considered a meat product so it may be used to make a Kosher Cheese.
As with any food, all of the ingredients in the cheese as well as the equipment used during the manufacturing process must be kosher. However, a special rule in Jewish Law makes kosher certification of cheese a bit more challenging: cheese is only deemed kosher when made under continual, onsite rabbinic supervision.
It is also written that one may not use the stomach lining of a non-kosher animal or one that has not been properly shechted and processed. Since the source is not kosher, the resulting rennet is not permissible from the start.
No. Most cheese in the US is not kosher unless specifically certified as such. Cheese-making is a bit tricky and there are several common processes that render cheese non-kosher according to most rabbis.
Prohibition on mixing dairy products with meat
Others associate it with the general prohibition on certain mixtures set out in the Torah, such as that of coupling animals from different species. Yet others see it as symbolic: the refusal to mix life (milk) and death (meat).
Jewish law requires that a mashgiach (Jewish supervisor) must oversee the process to ensure that only milk from kosher animals is used and that only kosher ingredients have been added. For this reason (and others), only feta cheese with a reliable kosher certification may be eaten.
The Torah explains which animals are kosher and which are not. Kosher animals are ruminants, in other words they chew cud, and they have split hooves, such as sheep or cows. Pigs are not ruminants, so they are not kosher. Animals that live in water can only be eaten if they have fins and scales.
From animal stomachs.
Most stomach-derived rennet is taken from the fourth stomach of young, unweaned calves. These animals are not killed expressly for their rennet; rather they are killed for meat production (in this case, veal) and the rennet is a byproduct.
Kosher meat comes from animals that have split hooves -- like cows, sheep, and goats -- and chew their cud. When these types of animals eat, partially digested food (cud) returns from the stomach for them to chew again. Pigs, for example, have split hooves, but they don't chew their cud. So pork isn't kosher.
Muslims look for the source of the enzyme in cheese making. If it is coming from the swine, it is considered haram(forbidden). Hence cheeses showing kosher symbols may not be halal. Jews do not pronounce the name of God on each animal while slaughtering.
Summing up, Muslim buyers can consume kosher products. Jewish buyers cannot do likewise with halal. For many Muslim buyers, non-alcoholic kosher food products are considered halal. This can be a convenient thing in areas with smaller Muslim populations.
Broccoli, fresh Not Recommended It is very impractical and close to impossible for the average consumer to properly check fresh or frozen broccoli. It is therefore highly recommended that only product with a reliable hashgachah be used. Broccoli stems (no florets) may be used without checking after rinsing with water.
Only eggs from kosher fowl are kosher. These include chicken, Cornish hens, ducks, geese, and turkey. The prohibition of eating blood applies even to the smallest drop of blood, and thus any blood spots found in an egg renders the egg non-kosher.
» Because the Torah allows eating only animals that both chew their cud and have cloven hooves, pork is prohibited. So are shellfish, lobsters, oysters, shrimp and clams, because the Old Testament says to eat only fish with fins and scales. Another rule prohibits mixing dairy with meat or poultry.
The cheese is not kosher unless a jew oversaw the addition of the rennet. Even if one knows the cheese maker buys only microbial rennet, or one has a contractual agreement with the cheese maker, by decree, it is not kosher unless someone actually watches the making of the cheese via the addition of the rennet.
If you look carefully at your food label, you might see just “enzymes” on the back of the package with little to no further explanation. This refers to either animal, plant, or microbial enzymes. Parmesan is always made with animal enzymes, also called animal rennet, meaning it's not vegetarian.
Animal welfare certifications are the primary indicator that a dairy or creamery treats their animals humanely. There are three primary designations: Animal Welfare Approved (AWA) by A Greener World, Animal Welfare Certified by the Global Animal Partnership and Certified Humane by Humane Farm Animal Care (HFAC).
Cheeses – Daiya (Farmhouse Blocks), Culchered, Earth Island, Field Roast (CHAO Creamery), GUSTA, Happy Heart Vegan Gourmet, Miyoko's Creamery, Nuts For Cheese, Truffula (available in Edmonton, Alberta), Vegan Stokes, VegCheese, VegNature, Violife, and Fauxmagerie Zengarry.
Pork is a food taboo among Jews, Muslims, and some Christian denominations. Swine were prohibited in ancient Syria and Phoenicia, and the pig and its flesh represented a taboo observed, Strabo noted, at Comana in Pontus.
Jewish barbecue is older than brisket.
This tradition comes from the narrative of Jacob, also known as Israel, in which he sustains a hip injury after wrestling with an angel. As a result, Jews who practice kashrut do not eat the meat that touches a quadruped's sciatic nerve.
Jews who observe the traditional dietary laws cannot mix meat and dairy, and so avoid them.
The matzah (a thin, cracker-like flatbread) that we eat on Passover is baked under controlled conditions that do not permit the thin bread to become leavened. The pasta we eat year round is made from wheat flour and is not baked under those conditions. For this reason we do not eat it on Passover.
Pasta is typically made from wheat, and even gluten-free varieties do not automatically get a kosher for Passover seal of approval. (This is actually a thing that appears on certified kosher for Passover packaged food.)
Before you worry about what you're going to eat this Thanksgiving, note that the debate about turkey is long over and turkey is accepted as kosher by almost all Jews. (I did find one exception in my research, but that seems to be limited to the descendants of one specific rabbi's family.)