What Makes Cheese Gevinas Yisroel?

What makes cheese gevinas Yisroel?

Even if one consumes cholov stam, unsupervised milk, he is not permitted to eat unsupervised cheese. The prohibition of gevinas akum, unsupervised cheese, is unrelated to the prohibition of cholov akum, and pertains under all circumstances. Only gevinas Yisroel, cheese with special kosher supervision, may be eaten.

According to the Rama (Yoreh Deah 115:2), a Yisroel must be onsite to supervise the cheese making, assuring that only kosher rennet enzymes are used. According to the Shach (ibid. s.k. 20), a Yisroel must actually dose the rennet enzymes into the vat of milk, thereby creating the cheese. Poskim are divided on the issue, but Piskei Teshuva (ibid. s.k. 6) rules like the Rama, and Rav Moshe Feinstein Zt’l (Igros Moshe YD 3:13) rules likewise me-ikar ha-din, despite ideally preferring to follow the Shach as well. Most reputable kashrus agencies follow the Shach when possible.

The Gerald & Karin Feldhamer OU Kosher Halacha Yomis is dedicated to the memory of Rav Yisroel Belsky, zt”l, who served as halachic consultant for OU Kosher for more than 28 years; many of the responses in Halacha Yomis are based on the rulings of Rabbi Belsky. Subscribe to the Halacha Yomis daily email here.