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medieval-religion: Scholarly discussions of medieval religion and culture

this 

http://www.huffingtonpost.com/2012/05/21/italy-earthquake-cheese_n_1533761.html

is, theologically, inexplicable to me.

are we to assume that modren Eyetalian cheese makers gave up the sources of
rennet used by their middevil forefathers, known to Jacob ben Meir?  

or was he just a closet "Conservative"?

c

from an Impeccable source:

http://en.wikipedia.org/wiki/Kosher_foods#Cheese

Cheese

The situation of cheese is complicated if hard cheese usually involves rennet,
an enzyme which splits milk into curds and whey. Although rennet can be made
from vegetable or microbial sources, most forms are derived from the stomach
linings of animals, and therefore could potentially be nonkosher. Only rennet
made from the stomachs of kosher animals, if they have been slaughtered
according to the laws of kashrut, is kosher. If a kosher animal is not
slaughtered according to the halakha, the rennet is not kosher. Rennet is not
considered a meat product and does not violate the prohibition of mixing meat
and dairy.

Jacob ben Meir, one of the most prominent medieval rabbis, championed the
viewpoint that all cheese was kosher, a standpoint which was practiced in
communities in Narbonne and Italy. Contemporary Orthodox authorities do not
follow this ruling, and hold that cheese requires formal kashrut certification
to be kosher; some even argue this is necessary for cheese made with nonanimal
rennet. In practice, Orthodox Jews, and some Conservative Jews who observe the
kashrut laws, only eat cheese if they are certain the rennet itself was
kosher. However Isaac Klein's tshuva authorized the use of cheese made from
non-kosher rennet, and this is widely practiced by observant Conservative Jews
and Conservative institutions[37].

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