I love the round white type of mozarella cheese, but i’ve noticed during shopping that some types aren’t kosher while others are.
What makes the difference during production? Is it just the supervision of a rabbi or something else?
If I were to make mozzarella cheese myself, what would I need to do to make sure it’s kosher?
Sorry if this is a random question I’m currently recovering from surgery and am really bored
submitted by /u/jammintopsycho
[link] [comments]
Source: Reditt
