Microbial
Depends on Source
Rennet (Milk-Coagulating Enzyme)
The enzyme that curdles cheese; animal rennet comes from a calf's stomach and must come from a halal-slaughtered animal.
Why this is a critical point
Rennet coagulates milk into cheese. Animal rennet is taken from the stomach of a calf or lamb — halal if the animal was slaughtered according to Islamic rites, haram if not. Microbial or genetically engineered rennet (fermentation-produced chymosin, FPC) is generally safer since it has no animal origin.
Also known as
Rennin, Chymosin, Enzim koagulan susu
Commonly found in
Hard and semi-hard cheese (cheddar, mozzarella, parmesan, gouda).
Halal alternative
Microbial rennet (from fungi/moulds) or halal-certified fermentation-produced chymosin (FPC).
This information is educational guidance, not a fatwa or an official halal determination. A product’s final status can only be established through inspection by an accredited Halal Inspection Body (LPH) and a ruling from the MUI Fatwa Commission / Halal Product Fatwa Committee.
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