A product that is strictly controlled and produced under Kosher law (see kosher food), which means that the animal-derived rennet typically used for coagulation in the beginning stages of cheesemaking cannot be used because it conflicts with milk. Most kosher cheese producers use biotech microbial rennet, produced with kosher techniques and ingredients. Today there's a wide selection of kosher cheeses, which are clearly marked as such and can be found in supermarkets as well as specialty cheese stores. Kosher cheese is also known as gvinas Yisroel ("cheese made by a Jew").
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.