Rennet

Halal if from a halal-slaughtered animal or microbial/vegetable source; doubtful if source is unstated.

Why?

Rennet is an enzyme used to curdle milk in cheesemaking. It can be sourced from the stomach lining of young animals (traditionally calves), from microbial fermentation, or from genetically engineered microorganisms (often labeled 'microbial rennet' or 'vegetarian rennet'). Animal rennet is halal only if the animal was slaughtered according to Islamic law; microbial and vegetable rennet are generally considered halal regardless of slaughter method.

Good to know

Look for 'microbial rennet' or 'vegetarian rennet' on labels as a halal-friendly signal; plain 'rennet' or 'animal rennet' without further detail is doubtful.

References

• General consensus of major halal certification bodies

Last reviewed: 2026-08-29

This is informational guidance only, not a certified halal determination. Always consult an official halal certification body for certainty.