All about Kosher Cheese

This summer, Kollel Anash of Crown Heights hosted a series of shiurim on kashrus, including a featured shiur by Rabbi Hershel Krinsky, Senior Rabbinic Coordinator at OK Kosher.

In a fascinating shiur, Rabbi Krinsky discussed the entire process of producing kosher cheese – Gevinas Yisroel. From putting in the rennet, separating the whey and through the laws of using keilim which were used with Gevinas Akum.

He elaborated on the dispute between the Rema and the Shach as to what makes cheese kosher. The Rema held that it is enough that a yid watches the rennet being placed in the milk. Whereas the Shach held that a yid needs to physically put the rennet into the milk. This is done today by pressing a button to pump in the rennet.

Even though usually, the halacha would follow the Shach, in this case the minhag is to follow the lenient opinion on the Rema. However, whenever possible we try to satisfy the Shach’s opinion. 

Making cheese on Shabbos and Yomtov is forbidden due to the melachah of Boneh – building. Therefore, on Shabbos and Yomtov a yid cannot place the rennet into the milk. To satisfy the opinion of the Shach, the OK follows the opinion of the Noda beYehuda that if a yid owns the rennet, it is considered Gevinas Yisroel. The OK therefore takes ownership of the rennet, by paying for it and making a kinyan hagbaah on the rennet.

***

For the past fourteen years, Kollel Anash has been dedicated to assisting young married men master the laws of Shabbos and Taharas Mishpachah. The halachos are studied in-depth, from the sources in Gemara and Rishonim all the way down to halacha lemaaseh. The Kollel also has a unique three-year track for studying the halachos of Choshen Mishpat.

Kollel Anash is located at Congregation Anash 770 Montgomery Street and is under the leadership of Rabbi Michoel Lerner. The Kollel was founded and is sponsored by Rabbi Dovid Fischer, Rov of Congregation Anash.

Watch Rabbi Krinsky’s shiur here: