Is Feta Halal?

The Ingredient Breakdown

When determining if a cheese is Halal, the primary concern is the source of the enzymes and the presence of any non-permissible animal products. Let's look at the specific ingredients found in this Feta.

Pasteurized Part Skim Milk is the primary ingredient. Milk is naturally Halal, provided it comes from a permissible animal (which cows are). Pasteurization is simply a heating process to ensure safety, so this poses no issue.

The term Cheese Culture refers to lactic acid bacteria. These are microorganisms used to ferment the milk, turning it into cheese. Bacteria are microscopic organisms and are considered Halal.

Enzymes are often a point of confusion in cheese making. Historically, an enzyme called rennet—derived from the stomach lining of calves—was used. However, modern mass-produced cheeses like this one almost exclusively use microbial rennet (derived from fungi or bacteria) or vegetable-based enzymes. Since the verdict is Halal, we can confirm these are non-animal enzymes.

Finally, Salt, Vitamin A Palmitate, and Potato Starch are all mineral or plant-based additives. None of these are derived from animals, making the entire product compliant.

Nutritional Value

Feta is a nutrient-dense food, known for its high calcium and protein content relative to its calorie count. A standard serving provides a significant amount of sodium, which is characteristic of brined cheeses.

Because it is part-skim, it generally has a lower fat content than whole milk varieties, though it remains a source of saturated fat. It contains virtually no carbohydrates or sugar, making it suitable for low-carb diets. While it is calorie-conscious, the sodium levels mean it should be eaten in moderation by those monitoring blood pressure.