From pizzas and sandwiches to pastas and salads, cheese is almost everywhere today. Therefore, the haram/halal status of cheese is a common concern for many Muslims.
In this guide, we explain everything there is to know about cheese, how it’s made alongside its halal status.
How Is Cheese Made?
Cheese-making is a simple process, but involves one key ingredient that makes it a debatable product.
- Step 1 – Acidify the milk: For cheese-making, the first step is to make the starter culture by mixing probiotics (healthy, safe microbes) with milk. These bacteria turn the milk’s lactose into lactic acid, to ferment it, and give it a tangy taste.
- Step 2 – Coagulate with rennet: Rennet is an enzyme (traditionally, from a calf’s stomach) that curdles milk. This is added to acidified milk to separate it into solid curds and liquid whey.
- Step 3 – Form and age the cheese: The curds are then collected, salted, and pressed into shapes. These may or may not then be aged or ripened to develop flavour.
- Non-rennet cheeses: Some fresh cheeses, like paneer or cream cheese, usually skip rennet and use an acid like lemon juice or vinegar instead. Needless to say, those cheeses are generally halal.
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Rennet (Cheese Enzyme) and Halal Status of Cheeses
Rennet stands in the middle when it comes to questions about the halal status of cheese. So, to clarify whether cheese is halal or not, let’s dive deep into rennet and its sources.
- Rennet from Zabihah animal
Traditional rennet comes from the lining of a young cow or sheep’s stomach.
Now, if the cheese you’re having was made with an animal that was slaughtered according to Islamic law (zabihah), then that cheese is considered halal.
- Rennet from non-Zabihah/Halal Animals
As a consumer concerned about this problem, you might know that most commercial cheeses don’t explicitly detail the rennet source. Additionally, it is quite logical to assume that common cheeses on the shelf often have rennet from non-zabihah animals. In such cases, some scholars consider the cheese non-halal, citing that anything from a non-zabiha animal is haram.
- Plant-based rennet:
Vegetarian or microbial rennet has become common now. With alternative sources like plants (thistles or figs), fungi, or lab-grown enzymes, vegan rennet works just like traditional rennet but without animal ingredients. Almost all scholars agree that plant-based and microbial rennet are halal making vegan stamps a clear green signal (unless the cheese also uses alcohol).
Explore: Canadian Halal Bureau Halal Standards
Halal Concerns: Sources of Rennet
| Rennet/Enzyme Source | Halal or not |
| Halal-slaughtered cattle/sheep rennet | Halal. All schools agree. |
| Non-zabiha slaughtered but permissible animal rennet | Varying beliefs. See above for detailed breakdown. |
| Forbidden animal rennet (like from pigs) | Haram, as per all opinions. |
| Plant-derived rennet (thistle, fig, etc.) | Halal, as it is vegetarian. |
| Microbial or fermentation enzyme | Halal, as it is made from fungi/bacteria, which are widely accepted as permissible if the enzyme was not developed with any non-halal materials. |
| Lab-produced chymosin (genetically engineered) | Halal, as enzymes are produced in labs .if the chymosing was not developed with any non-halal materials |
| Label says just “enzymes” or “rennet” | Uncertain, but likely animal. It’s safest to verify or avoid if you can’t confirm the source. |
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Tips for Choosing Halal Cheese
If you’re looking for 100% halal assurance, look for these pointers:
- Look for Halal Certification stamps. A halal certification stamp means the cheese and its ingredients (like rennet) have been checked and approved. Take the guesswork out with a trustworthy symbol.
- Read labels carefully. If there’s no logo, study the ingredient list for keywords like “vegetable rennet,” “microbial enzyme,” or “fermentation enzyme”.
- Watch for “enzymes” without detail. If the label just says “enzymes” or “rennet,” that’s a red flag. In such cases, your safest bet is to ask the manufacturer directly.
Learn more about halal and haram items here.
FAQs (Frequently Asked Questions)
Q. If I accidentally ate non-halal cheese, what should I do?
A. Islamic teachings generally emphasize that unintentional consumption of haram food isn’t sinful if you were unaware. Once you know, avoid it in the future.
Q. If a cheese is halal-certified, what does that guarantee?
A. A halal certification logo on the package means an independent authority checked all ingredients and processes. For cheese, that means the certifier confirmed that the rennet and any additives are halal, and production avoids contamination with haram substances.
Q. Do soft cheeses have a better chance of being halal than hard cheeses?
A. Yes. Fresh or soft cheeses (like ricotta, cream cheese, and cottage cheese) often use acids or microbial rennet, so they are more likely to be halal compared to aged hard cheeses.
Q. Is cheese made with wine or alcohol flavoring halal?
A. Yes, some cheeses, particularly some specialty cheeses (like certain French varieties) are washed or flavored with wine or beer during aging. These are not halal, even if the rennet is halal.
Q. Can I make halal cheese at home?
A. Absolutely. In fact, home-made cheese lets you control every ingredient. Homemade cheese with halal rennet will be pure and delicious!