The word “kosher” is derived from the Hebrew word “kasher” which means “fit” or “proper.” When it comes to food, kosher refers to a set of dietary laws that govern what foods observant Jews are permitted to eat.
These laws are based on the Torah, the Jewish holy book, and have been interpreted and expanded upon by rabbinical authorities over time.
One food that has caused controversy in the kosher community is blue cheese. Blue cheese is a type of cheese that is made by adding certain types of mold to the milk.
This mold causes the cheese to develop a distinct blue or green veining, as well as a strong and tangy flavor. But is blue cheese kosher? You will find out in this article.
The Production of Blue Cheese
Blue cheese is made by introducing a specific type of mold, called Penicillium roqueforti or Penicillium glaucum, to the milk used to make the cheese.
The mold is added in the form of spores, which are mixed into the milk before the cheese is formed. The cheese is then aged, during which time the mold continues to grow and develop.
Ingredients
The ingredients used to make blue cheese typically include milk, salt, and enzymes. Some blue cheeses may also include additional ingredients such as cream, cultures, and annatto (a natural colorant).
Potential Non-Kosher Ingredients
It is important to note that some blue cheeses may be made with non-kosher ingredients such as rennet, which is an enzyme that is traditionally obtained from the stomachs of young cows.
While there are now vegetable and microbial rennets that are acceptable for use in kosher cheeses, it is important to check with the manufacturer or a kosher certifying agency to confirm the source of the rennet used.
The Kashrut Status of Blue Cheese
The kashrut status of blue cheese is a matter of ongoing debate within the kosher community. Some kosher certifying agencies consider blue cheese to be kosher, while others do not.
The reasons for these differing opinions include the use of mold and the potential presence of non-kosher ingredients in the production of blue cheese.
Arguments for the Kosher Status of Blue Cheese
One argument in support of the kosher status of blue cheese is that the mold used to make the cheese, Penicillium roqueforti or Penicillium glaucum, is not considered a living organism and is not subject to the laws of kosher.
Additionally, some argue that the mold is added in such small amounts that it does not have a significant impact on the final product.
Arguments Against the Kosher Status of Blue Cheese
Some argue that the mold used to make blue cheese is not kosher because it is a form of fungus. Additionally, the potential presence of non-kosher ingredients such as rennet may also disqualify blue cheese from being considered kosher.
The debate surrounding the kashrut status of blue cheese is ongoing and is ultimately a matter of personal interpretation and opinion. While some may choose to avoid blue cheese on religious grounds, others may feel comfortable consuming it.
It is important to consult with a reputable kosher certifying agency or a rabbi to determine the kashrut status of specific brands of blue cheese.
Conclusion
In summary, the kashrut status of blue cheese is a matter of ongoing debate within the kosher community.
The traditional process of making blue cheese, which involves the addition of mold, as well as the potential presence of non-kosher ingredients, such as rennet, are factors that have led some kosher certifying agencies to consider blue cheese non-kosher.
Although other agencies have determined that blue cheese is kosher, the kashrut status of blue cheese is ultimately a matter of personal interpretation and opinion. You may choose to avoid blue cheese on religious grounds and you may feel comfortable consuming it.
However, it is important for you to consult with a reputable kosher certifying agency or a rabbi to determine the kashrut status of specific brands of blue cheese.
It is also important to check the ingredients and production process of the blue cheese before consuming it, as some blue cheeses may use non-kosher ingredients or processes.
What is the difference between Penicillium roqueforti and Penicillium glaucum?
Penicillium roqueforti and Penicillium glaucum are types of mold that are used to make different types of blue cheese.
Penicillium roqueforti is used to make Roquefort cheese, which is a traditional blue cheese from France, while Penicillium glaucum is used to make Gorgonzola cheese, which is a traditional blue cheese from Italy.
The main difference between these two types of mold is the flavor and texture they impart to the cheese.
Can I be sure that the blue cheese I am buying is kosher?
The only way you can be sure that the blue cheese you’re buying is kosher is to check with the manufacturer or a reputable kosher certifying agency to confirm the kashrut status of the blue cheese.
Some blue cheeses may be made with non-kosher ingredients or processes, so it is important to read the label and ingredient list carefully. Additionally, it is important to check the manufacturing process, as some blue cheeses may use non-kosher methods.
Are all kosher certifying agencies in agreement that blue cheese is kosher?
No, not all kosher certifying agencies agree on the kashrut status of blue cheese. Some agencies consider it to be kosher, while others do not.
The reasons for these differing opinions include the use of mold and the potential presence of non-kosher ingredients, such as rennet, in the production of blue cheese.
Can I make blue cheese at home and still be sure that it is kosher?
Yes, it is possible for you to make blue cheese at home using kosher ingredients and methods, but it can be difficult to ensure that the mold you will use is kosher.
Additionally, it can be difficult to ensure that the cheese will be produced under the supervision of a kosher certifying agency. If you are interested in making blue cheese at home, it is important to consult with a rabbi or a reputable kosher certifying agency for guidance.
Is it possible to find a blue cheese that is both kosher and organic?
While it is possible to find blue cheeses that are both kosher and organic, it is important to know that not all organic food is kosher and not all kosher food is organic. This is because the organic certification process of blue cheese is different from the kosher certification process.However, we will recommend that you should always check with the manufacturer or a reputable kosher certifying agency to confirm the kashrut status of the specific brand of blue cheese as well as its organic certification.