Is All Feta Cheese Kosher? A Deep Dive into Dairy and Kashrut

November 12, 2025 •

3 min read

According to Jewish law, not all feta cheese is kosher, primarily due to the use of rennet and the requirement for rabbinical supervision during its production. Understanding the specific criteria for kosher cheese is crucial for those who observe kashrut.

Quick Summary

This article explores the specific reasons why not all feta cheese is kosher, focusing on the role of rennet, the need for rabbinical supervision, and how to verify kosher certification on packaging. It provides a comprehensive guide for those navigating Jewish dietary laws concerning feta.

Key Points

Not all feta is kosher: The kashrut of feta cheese depends on its ingredients and production process, not its name alone.
Rennet is the key issue: Feta made with traditional animal-based rennet is not kosher, though microbial or plant-based rennet is acceptable.
Supervision is mandatory: Even with vegetarian rennet, cheese requires constant, on-site rabbinical supervision (Gevinat Akum) to be considered kosher.
Check for certification: The most reliable way to confirm a product is kosher is to look for a reliable hechsher (kosher symbol) on the label.
Be mindful of fake symbols: Some non-kosher products may display unauthorized symbols, so checking for alerts from kosher agencies is a good practice.
Country of origin doesn't guarantee kashrut: Greek feta, while PDO protected, is not inherently kosher and must be specifically certified.

Understanding the Fundamentals of Kosher Cheese

For a dairy product like feta cheese to be considered kosher, it must meet several strict requirements outlined in Jewish law, or halacha. The misconception that all dairy is kosher is widespread, but the reality is more complex, especially for cheeses that undergo a specific manufacturing process. The two main factors are the source of the ingredients and the supervision during production.

The Critical Role of Rennet

Rennet is a key ingredient in cheesemaking, used to coagulate milk and form curds. Historically, rennet was sourced from the stomach lining of animals, typically a calf. Since this is a meat-derived product, it presents a problem for kosher dietary laws, which prohibit the mixing of meat and dairy products. While modern cheesemaking has developed alternatives, this historical practice continues to influence the rules for kosher cheese production. The use of non-kosher animal rennet is the most common reason a cheese is not kosher.

Animal Rennet: Traditional rennet from a non-kosher slaughtered animal makes the cheese non-kosher.
Microbial and Plant-Based Rennet: These are acceptable kosher alternatives, as they are not meat-derived. Many kosher-certified cheeses use these sources.
Kosher Animal Rennet: Even if the rennet is from a kosher animal, it must be slaughtered according to shechita (Jewish ritual slaughter). Some authorities consider rennet to be an enzyme and not actual meat, but it still requires careful handling and supervision.

The Necessity of Rabbinical Supervision

Beyond the ingredients, cheese production requires onsite rabbinical supervision, known as Gevinat Akum. A mashgiach (a Jewish supervisor) must oversee the entire process, from the milking of the kosher animals to the final packaging. This supervision ensures that all equipment is kosher and that no non-kosher ingredients are inadvertently added. Even if a cheesemaker uses a microbial rennet, the cheese still may not be kosher without this supervision.

Decoding Kosher Certification on Feta Packaging

The easiest way to determine if feta cheese is kosher is to look for a reliable kosher certification symbol, or hechsher, on the packaging. This symbol indicates that the product has been inspected and approved by a kosher-certifying agency. Some well-known symbols include the "OU" (Orthodox Union) and "Kof-K." It is important to look for a specific symbol from a recognized authority, as not all labels are created equal. In some instances, fake or unauthorized symbols have been used, so it is wise to be aware of recent alerts from agencies.

Comparison of Kosher vs. Non-Kosher Feta Production


Feature	Kosher Feta Production	Non-Kosher Feta Production
Milk Source	Must come from a kosher animal (e.g., sheep or goats).	Can come from any milk source, including non-kosher animals.
Rennet Type	Must be vegetarian, microbial, or from a kosher-slaughtered animal.	Often uses animal-derived rennet from non-kosher sources.
Production Supervision	Requires consistent, on-site rabbinical supervision (mashgiach).	No specific religious supervision is required, only food safety regulations.
Equipment	All processing equipment must be dedicated kosher or properly sanitized and designated kosher.	Equipment may be used for both meat and dairy products, which is not permitted under kashrut.
Additives	All flavorings, colors, and additives must be certified kosher.	No kosher restrictions on additives.

Regional Differences and Consumer Awareness

While Feta is a Protected Designation of Origin (PDO) cheese from Greece, this designation does not automatically make it kosher. The specific production methods and ingredients must still adhere to Jewish law. Consumers must be vigilant and check for the hechsher on all feta products, even those from traditionally cheese-making regions. For example, specific alerts have been issued regarding some Greek feta brands that were not truly kosher despite displaying symbols.

Conclusion

In summary, the answer to the question "Is all feta cheese kosher?" is a definitive no. The kashrut of feta cheese depends entirely on its ingredients, specifically the type of rennet used, and the supervision during its manufacturing process. The presence of a reliable kosher certification symbol on the packaging is the most trusted indicator that a feta cheese is suitable for consumption by those who observe Jewish dietary laws. Consumers should always read labels carefully and be aware of any kashrut alerts to ensure the cheese meets their standards.

Frequently Asked Questions

Not all cheese is kosher primarily because of the rennet used in its production. Traditional cheesemaking often uses rennet from the stomachs of non-kosher slaughtered animals. For cheese to be kosher, it must be made with kosher-approved rennet, such as microbial or plant-based versions, and under rabbinical supervision.

Rennet is an enzyme used to coagulate milk in cheesemaking. It is often derived from the stomach of an animal, which is a meat product. Since Jewish law forbids mixing meat and dairy, cheese made with animal rennet is not kosher. Kosher cheese must use non-animal or kosher-animal rennet.

Even if feta cheese is made with microbial rennet, it is still not automatically kosher. Jewish law requires rabbinical supervision throughout the entire manufacturing process (Gevinat Akum) for it to be considered kosher. You should always look for a reliable kosher certification symbol on the packaging.

Look for a kosher certification symbol, known as a hechsher, on the packaging. Common symbols include the 'OU' (Orthodox Union), 'Kof-K', or other marks from recognized kosher agencies. This symbol confirms the cheese has been produced according to Jewish dietary laws.

Authentic Greek feta, despite being a PDO product, is not guaranteed to be kosher. Its kashrut depends on the specific production process, including the rennet used and whether it was supervised by a rabbi. You must look for a specific kosher certification on the label.

Jewish law requires rabbinical supervision (mashgiach) for cheese production to ensure that all ingredients, equipment, and processes adhere to kosher standards, avoiding any use of non-kosher ingredients or equipment. This rule applies even if kosher-approved ingredients are used.

Yes, you can make your own kosher feta. This requires using milk from a kosher animal and a kosher-approved rennet substitute, such as a vegetable-based or microbial rennet. You must also ensure all equipment and ingredients are certified kosher or new and un-used for non-kosher products.