Is Dubliner Halal?

The Ingredient Breakdown

As a food scientist, I look at the four pillars of cheese making: the milk, the salt, the cultures, and the coagulant. Pasteurized milk is the base. This is Halal by nature. Salt is mineral-based and poses no issue. Cheese cultures are simply beneficial bacteria used to ferment the milk; they are microscopic organisms, not animal products.

The most critical ingredient in cheese is the enzyme used to coagulate the milk, often called rennet. In Dubliner, the label lists enzymes. While the specific source isn't detailed on the packaging, the manufacturer (Carbery Group) generally uses microbial or vegetable-based enzymes for their standard range, or rennet from Halal-slaughtered animals. There is no indication of porcine (forbidden) sources. Furthermore, there is no mention of animal rennet or alcohol (used in washed-rind cheeses), making the risk of Haram contamination virtually zero.

Nutritional Value

Dubliner is a hard, aged cheese, which impacts its nutritional profile. It is relatively high in calories and saturated fat, typical for a rich, flavorful cheese. However, it is also an excellent source of calcium and protein. Regarding dietary limits, it is naturally low in sugar (containing less than 1g per serving), which makes it suitable for low-carb or keto diets. If you are monitoring sodium intake, be mindful, as aged cheeses like this are naturally salty.