Cheese is one of the most beloved and widely consumed food products globally with a history that spans thousands of years. There is ample evidence of cheese-making from the ancient civilizations of Egypt, Greece and Rome. Its presence is ubiquitous, transcending cultures and cuisines, making it a staple in various forms across the world.
What is Cheese?
Cheese is a product formed by coagulating milk using an enzyme called rennet and an acidification process. Different types of cheese are produced depending on the type of milk used, whether the milk was pasteurized or not, the butterfat content of the milk, the type of rennet, the addition of specific enzymes, colouring and flavouring agents for taste and appearance, the acidification process and the length of time in which the cheese is aged.
Whilst early cheese-making likely began as a way to preserve milk, the process of curdling milk, separating curds from whey and aging the curds, created a variety of taste profiles and textures and the myriad types of cheese we enjoy today. There are about 2000 varieties and it is a significant industry worldwide with 22 million metric tons of cheese produced annually.
The Importance of Halaal Certification
For Muslims, consuming Halaal and abstaining from Haraam is an absolute article of faith. Therefore their concern extends beyond taste and texture to the Halaal status of ingredients used in cheese production. Cheese-making involves use of rennet, an enzyme derived from the stomach lining of calves. If the rennet comes from animals not slaughtered according to Islamic law, the cheese is not permissible. Similarly, processing aids, additives such as gelatin and certain enzymes and colorants used in cheese making can also be derived from non-Halaal sources.
With the challenges associated with the production of animal rennet, companies are turning to other sources of rennet. The two primary types of rennet besides animal derived are: vegetable rennet and synthetic/microbial rennet manufactured in laboratories from various fungi. Some manufacturers use a combination of synthetic and animal rennet.
While retail product labelling offers some information, it is difficult to verify the source of rennet and Halaal status of the cheese product in fast food offerings and mass production sectors where the end products do not carry labels. Items like pizza, cheeseburgers, sandwiches, enchiladas, pasta meals, lasagne, omelettes, steak rolls, meat balls, sauces, cheesecake, French onion soups, etc. are all potential risks if the outlets are not certified Halaal.
Ensuring Halaal Compliance
To ensure that cheese products are Halaal, it is crucial for Muslim consumers and traders to seek and stock products that have been certified by reputable, independent third-party organisations whose sole mission is Halaal certification.
With globalization and the expanding Halaal trade, products are exported between countries with varying standards. Even within the same brand, ingredients can differ depending on the country of production, leading to the inclusion of Haraam/mashbooh doubtful ingredients. For an explainer on the complexities of Halaal certification on international brands, visit : https://sanha.org.za/2022/12/01/215-halaal-here-and-haraam-there/
The South African National Halaal Authority (SANHA) has been at the forefront of Halaal certification for 28 years, ensuring that products meet stringent Halaal standards. This commitment provides a safety net for consumers and traders, assuring that the products they consume and sell are permissible according to Islamic law.
Cheese, with its rich history and diverse forms, remains a beloved food item worldwide. Ensuring its Halaal certification allows Muslim consumers to enjoy it with confidence, knowing it adheres to their dietary laws.
Cheese Topped with Halaal