Halal Cheese Brands in the USA

What makes a cheese halal or not?

Cheese is made by curdling milk with an enzyme called rennet. Whether a cheese is halal depends almost entirely on where that rennet comes from.

Microbial rennet and fermentation-produced rennet are halal. They are made by fermentation, with no animal involved. All the schools of Islamic law accept them as halal. Many major US cheese brands now use them for everyday cheddar, mozzarella and Swiss.

Animal rennet is the concern. Traditional rennet is taken from the stomach lining of a young calf, lamb or goat. It is halal only if that animal was slaughtered the Islamic way, which is called zabiha. If it was not, most scholars treat the rennet as not halal. Some rennet comes from pigs, and that kind is clearly haram.

The label rarely tells you. US law does not require companies to name the source of their rennet. Often the label just says "enzymes." Kraft has said that "enzymes" on its own can mean animal or microbial enzymes. The words "microbial rennet," "vegetable rennet" or "non-animal enzymes" are good signs. A halal mark settles the question.

Be careful with Italian-style hard cheeses. Real Parmigiano-Reggiano and Pecorino Romano must be made with calf or lamb rennet. US brands can differ: Sargento says its Parmesan, Romano and Provolone may contain animal enzymes, and Kraft has said its grated Parmesan may contain an animal enzyme called lipase. Check each one.

How can you check any cheese yourself?

• Look on the label for the words "microbial rennet," "vegetable rennet" or "non-animal enzymes." All of these are halal.
• If the label only says "enzymes" or "rennet" without a source, it is unclear. Check the brand's website or contact the company.
• A halal mark from a body such as IFANCA or ISWA confirms the rennet. This is the most reliable way to know.
• Take extra care with Parmesan, Romano, Provolone, Asiago, blue cheese and feta. These are the styles most likely to use animal enzymes.

Who certifies cheese as halal?

In the US, IFANCA and other recognized bodies certify dairy products and cheese. Before they certify a cheese, they check the rennet source and the rest of the process. Certification is the strongest sign, because the type of rennet can change from one product line to another within the same brand.

Frequently asked questions

Is most cheese in the USA halal?

Much of it is. Brands such as Tillamook, Cabot and most Sargento cheeses say they use microbial or fermentation-made rennet, so those cheeses are halal by ingredient. Italian-style cheeses and cheeses labeled only "enzymes" need a closer look.

What is rennet, and why does it matter?

Rennet is the enzyme that turns milk into cheese. It can be made by microbes or fermentation, which is halal. It can also come from a plant or from an animal's stomach. Animal rennet is halal only if the animal was slaughtered the Islamic way, so the source of the rennet decides the answer.

Is microbial rennet halal?

Yes. Microbial rennet and rennet made by fermentation involve no animal. All the schools of Islamic law accept them as halal, as long as nothing haram is used in the process.

Why are Parmesan and Pecorino often not halal?

Real Parmigiano-Reggiano and Pecorino Romano are made to protected traditional recipes. These recipes require rennet from calves or lambs, and those animals are not slaughtered the zabiha way. US-made Parmesan varies by brand. Some brands say it may contain animal enzymes, so check the brand before you buy.

How can I tell what rennet a cheese uses?

Check the label for the words "microbial," "vegetable" or "non-animal" rennet. If it only says "enzymes," look up the product on the brand's website or ask the company. You can also choose a halal-certified cheese, which removes the doubt.