Is PARMESAN Kosher?

The Ingredient Breakdown

When determining if a cheese like PARMESAN fits within a Kosher diet, we have to look at the "three pillars" of the product: the milk, the coagulating enzymes, and the salt. The specific product profile provided lists Cultured Milk, Enzymes, and Salt. Let's analyze these individually.

First, Cultured Milk is inherently Kosher provided the milk comes from a Kosher animal (which cows are). Unlike meat and dairy mixtures, the milk itself does not present a violation here. Second, and most critical in modern cheesemaking, are the Enzymes. Historically, cheese was coagulated using rennet from the stomachs of calves. If that calf was not slaughtered according to Jewish law, the cheese would be non-Kosher. However, the enzymes used in most mass-market cheeses today are either microbial (derived from fungi/molds) or fermentation-produced chymosin (FPC), both of which are universally accepted as Kosher. The absence of "animal rennet" on the label is a strong indicator of safety.

Finally, Salt is a mineral and is naturally Kosher. While some salt is processed with anti-caking agents, standard cheese salt is pure. Therefore, a PARMESAN made with these three ingredients and produced under general food safety standards is free of the typical red flags like pork derivatives, gelatin, or non-kosher alcohol.

Nutritional Value

From a nutritional standpoint, PARMESAN is a dense source of macro-nutrients. It is high in protein and calcium, making it excellent for bone health and muscle repair. However, it is also calorie-dense and high in saturated fat and sodium. For those monitoring their intake, portion control is key. It fits well into low-carb or Keto diets due to its negligible sugar content, but those with hypertension should be mindful of the salt levels.