The organism is the ruling
Enzymes and rennet
Enzymes on a cheese or juice label is not a classification. Microbial and plant enzymes are one path. Calf, porcine and non-zabiha animal enzymes are another.
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Source-dependent
Enzymes and rennet
Enzymes make cheese curdle, bread rise and juice clear. They can be grown in a fermentation tank or cut from a calf's stomach — and the label just say…
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Source-dependent
Rennin (Rennet)
Rennin (Rennet): A protein Enzyme. Usually not labeled. (In most cheeses).
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Halal
Rennet (Microbial only)
Rennet (Microbial only): Classified halal as a grain/plant-based ingredient per this list; check any parenthetical source condition noted.
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Halal
Rennet (genetically engineered)
The IIFA resolution permits rennet prepared through genetic engineering from the gene that produces it.
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Source-dependent
Rennet from an animal not slaughtered according to Shariah
The IIFA reports that most participants consider rennet from an animal not slaughtered according to Shariah impure and impermissible, while noting dif…
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Haram
Pig rennet
The IIFA resolution states that pig rennet is prohibited. This record is specific to porcine rennet, not microbial or plant-derived rennet.
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Source-dependent
Pepsin (porcine-derived)
The cited scholarly source says pepsin is usually extracted from pig stomachs, while noting a chemical-transformation exception; verify the manufactur…
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Source-dependent
Cheese
Cheese: Must be made with microbial rennet or halal-certified animal rennet.
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Haram
Cheese with Non-Halal Rennet
Cheese with Non-Halal Rennet: Rennet derived from non-halal slaughtered animals.
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Source-dependent
Whey
Whey is milk's leftover liquid from cheese making — which means every whey product silently answers the rennet question, one way or the other.