Mustakshif Shariah Board Rulings on Cheese
According to Mustakshif Shariah Board, Cheese is classified as Mushbooh (not Halal) due to the source of the enzyme rennet, which is used in coagulation.
Rennet may be extracted from animal stomachs, specifically calves. When sourced from animals not slaughtered according to Islamic law, the product’s permissibility becomes questionable. Unless vegetable or microbial alternatives are confirmed, uncertainty remains.
Religious guidance and opinions
Many contemporary scholars highlight the need to verify the rennet source. If derived from halal-slaughtered animals or microbial cultures, cheese is permissible. However, absent this clarity, cautious avoidance is encouraged. Some permit general consumption, citing the transformation of the enzyme. Others require assurance of halal origins.
A closer look at cheese
Cheese, a nutrient-rich dairy product, has been cherished across cultures for millennia. Crafted by coagulating milk, separating curds from whey, and processing the solids, it varies in taste, consistency, and form. Factors like milk type, production techniques, and aging influence its final characteristics.
Globally, cheese goes by many names, from fromage in French to queso in Spanish and syr in Ukrainian. Some varieties, like Italian caciotta or Spanish queso fresco, denote specific styles. Historically, Old English referred to it as cheese.
Made from animal milk
Dairy in nature, cheese contains both protein and fat. It begins with animal milk, commonly from cows, goats, sheep, or buffalo. Whether raw or pasteurised, whole or skimmed, the milk’s origin influences the final flavour and form.
Acidification starts the transformation, typically using specific bacteria. Rennet follows, helping solidify the mixture into curds. Next, the curds are cut, gently warmed and stirred. As the whey is separated and drained, the solid mass is shaped and aged. Certain varieties include unique techniques like washing, salting, or mould development to enrich taste and texture.
Role in food preparation
Cheese enhances both taste and appearance. It thickens sauces, lends creaminess to soups, and boosts richness in baked treats. Apart from flavour, it binds ingredients and aids browning. It also brings nutritional value, contributing calcium, fats, and proteins.
Its industrial value lies in its adaptability. Pizza toppings, snack fillings, flavoured spreads, and baked items often feature cheese as a key component. It also appears in powdered flavourings, dips, and ready-made meals.
Conclusion
Cheese continues to hold a valued place in kitchens worldwide. Though widely enjoyed, those observing dietary laws must take care of their origin. Verifying production methods ensures alignment with one’s ethical and religious standards.
