The authenticity of our products is combined with Halaka-compliant Kosher certification to produce a unique cheese of Swiss quality.
Responding to the requirements of a high-end market, our cheeses are made from microbial ferments, validated by a world-renowned kosher certification body.
From milking cows to sales, our cheeses are followed by experts who are eager to provide you with Halaka compliant VIP products..
Many cheeses are made without the use of animal rennet and sold in the form of kosher. It is true that the use of illegal animal rennet, but this is not enough for the cheese to be completely legal or kosher. Indeed, there are many other constraints along the value chain, from milk collection to packaging. For the consumer to be assured that the cheese adheres strictly to halaka, a kosher certification mark is affixed to the packaging.
Kosher certification is, in appearance, a guarantee of compliance with certain prescribed standards.
In order for a cheese to be considered kosher, many obligations are imposed, one of which is the use of a non-animal rennet. In this case, it is microbial or vegetable rennet. Finally, there are genetically modified but prohibited rennet in some countries, including Switzerland.
Cheese without animal rennet
The Compagnie des cheeses Suisses LTD has opted for the strictest respect of the certification, which ranges from extreme hygiene standards, to the use of Kosher-certified microbial rennets, to the cutting and preservation of packaged cheese also kosher-certified packages… The use of disinfectants and any product in contact with the cheese was certified kosher. The result of many months of study has resulted in a very good quality cheese and also kosher.
for a kosher cheese
Kosher cheese manufacturing
To manufacture kosher cheese, the ‘’Compagnie des Fromages Suisses SA’’ monitors the milk according to the defined process, all the process, tools and machinery necessary for manufacturing the cheese is Kosher, ensuring that the supervisor or Rabbi in person will put the kosher ferment “holov isroel”, or transplanted three times into the milk and then insert the kosher certified microbial rennet.
Finally, the important step of quenching in the salt bath also called brining, this step is always conducted separately from non-kosher cheeses, to avoid cross-contamination with non-kosher products, for this matter, the ‘’Compagnie des Fromages Suisses SA’’ has its unit totally dedicated to the subject.
In order to obtain a quality milk (Holov Israel) it is necessary that the cows from which the milk is obtained haven’t undergone operation, making them sick or infirm (some cesareans some displacement of the abomasum and other surgical intervention ).
The rabbinic delegate must ensure before milking that the utensils in which the milk is milked are clean. He will have to attend the beginning of the milking and then will be able to leave and come as he wishes. That is why the milking time must be fixed in a precise way, the farm must be precisely located, the persons in charge of the milking must have the coordinates of the supervisors and not to begin milking before they are present.
The tank in which the milk will be kept will have to be perfectly cleaned in order to preserve the milk to avoid the problem of stagnant milk 24 hours in the same utensil, many solutions are considered:
– Kosherise the tank with 100 ° steam
– Have a second tank to transfer the milk from one to the other and therefore prevent milk from stagnating for 24 hours in the same tank
– Consider pickup every day