{"id":33919,"date":"2024-11-29T10:41:15","date_gmt":"2024-11-29T10:41:15","guid":{"rendered":"http:\/\/daruliftabirmingham.co.uk\/home\/?p=33919"},"modified":"2024-12-28T18:02:30","modified_gmt":"2024-12-28T18:02:30","slug":"cheddar-cheese-halal-or-haram","status":"publish","type":"post","link":"https:\/\/daruliftabirmingham.co.uk\/home\/cheddar-cheese-halal-or-haram\/","title":{"rendered":"Are Enzymes Found in Cheddar\/Cheeses Considered Halal As Long as They Are Not Derived From Pork?"},"content":{"rendered":"

Fatwa ID: 07720<\/strong><\/span><\/p>\n

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Answered by: Maulana Muhammad Altaf Hossen<\/strong><\/span><\/p>\n

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Question:<\/strong><\/span><\/p>\n

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Are enzymes found in cheddar\/cheeses considered halal as long as they are not derived from pork?<\/span><\/p>\n

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In the name of Allah, the Most Gracious, the Most Merciful<\/strong><\/span><\/p>\n

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Answer:<\/strong><\/span><\/p>\n

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During the manufacture of cheddar, the <\/span>curds<\/span><\/a> and <\/span>whey<\/span><\/a> are separated using <\/span>rennet<\/span><\/a>, an enzyme complex normally produced from the stomachs of newborn calves, while in <\/span>vegetarian<\/span><\/a> or <\/span>kosher<\/span><\/a> cheeses, bacterial, yeast or mould-derived <\/span>chymosin<\/span><\/a> is used.<\/span>[17]<\/span><\/a>[18]<\/span><\/a><\/span><\/p>\n

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“Cheddaring” refers to an additional step in the production of cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned.<\/span>[17]<\/span><\/a> Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, <\/span>caves<\/span><\/a> provide an ideal environment for maturing cheese; still, today, some cheddar is matured in the caves at <\/span>Wookey Hole<\/span><\/a> and <\/span>Cheddar Gorge<\/span><\/a>. Additionally, some versions of cheddar are <\/span>smoked<\/span><\/a>. (1)<\/span><\/span><\/p>\n

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In Islamic jurisprudence, the permissibility of enzymes in cheese primarily depends on their source. If enzymes are derived from halal or permissible animals (e.g., cows or sheep) that have been slaughtered according to Islamic guidelines, or from microbial or plant sources, they are generally considered halal. However, if enzymes are derived from impermissible sources, such as pigs, they would render the cheese haram (forbidden).<\/span><\/p>\n

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Many contemporary scholars and Islamic jurists have discussed this issue, especially given the wide use of microbial and synthetic enzymes in the modern cheese industry. Generally, microbial and plant-based enzymes are acceptable in Islam because they are not derived from animals.<\/span><\/p>\n

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Only <\/span>Allah <\/span>knows best.<\/span><\/span><\/p>\n

Written by\u00a0 Maulana Muhammad Altaf Hossen\u00a0 \u00a0 \u00a0<\/span><\/p>\n

Checked and approved by Mufti Mohammed Tosir Miah<\/span><\/p>\n

Darul Ifta Birmingham<\/span><\/p>\n

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(1) Wikipedia\u00a0<\/span><\/p>\n

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(2)(Sura An\u2019 am ,118;120;121<\/span><\/p>\n

_________________________<\/span><\/p>\n

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