Hi Rabbi Abadi,
I found Parmigiano Reggiano DOP at the supermarket, traditionally aged 24–36 months in Italy.
I understand that modern animal rennet itself is not a concern according to your ruling. My question is whether this particular cheese would be permitted or prohibited because of Gevinat Akum, given its traditional production and long aging process.
Thank you!
see https://kashrut.org/wp-content/uploads/2026/11/Gevinat_Akum_Traditional_and_Generic_Cheeses.pdf
Thank you, Rabbi!
Just wanted to clarify a few things:
1. Would this specific Parmigiano Reggiano DOP, aged 24 months, be prohibited because of *Gevinat Akum*?
https://forevercheese.com/product/parmigiano-reggiano-dop-mitica-24-months/
2. If a cheese is traditionally made and aged like Parmigiano Reggiano, but uses microbial enzymes instead of animal rennet, would it still be prohibited under *Gevinat Akum*?
3. I also found an authentic Parmigiano Reggiano DOP that is kosher-certified. Does this mean authentic traditional Parmesan can be permitted when produced with proper Jewish supervision?
https://forevercheese.com/product/kosher-parmigiano-reggiano-dop-wedges/
I’m trying to understand whether the determining factor is the traditional production process, the type of rennet, or Jewish involvement in production.