Halal and Kosher

[SpaceFalcon2001]

How accurate is this article?

It's quite accurate at describing how some companies aquire a seal of approval.

For more specific info check http://www.ou.org/kosher/primer.html

If you haven't noticed, there are many factors in this. One lesser known one is the Kosherness/Halalness of Cheese. The common manufacturer will add some enzymes extracted from a calf to the cheese to make it coagulate faster. Kosher/Halal cheeses do not do this and either use synthetic enzymes (cheaper kosher cheese) or no enzymes at all (EXPENSIVE kosher cheese). Without enzymes, the cheese takes a long time to coagulate.

One thing I will mention is GLATT Kosher, which is the best kind of Kosher for meat.

Though not all adhesions render an animal non-kosher, some Jewish communities or individuals only eat meat of an animal that has been found to be free of all adhesions on its lungs. "Glatt" literally means “smooth”, indicating that the meat comes from an animal whose lungs have been found to be free of all adhesions. Recently, the term "glatt kosher" is increasingly used more broadly as a generic phrase, implying that the product is kosher without question.

Glatt meat, due to this additional step, is of even HIGHER quality than plain kosher, and is usually slightly more expensive (although you get what you pay for! It even tastes better, I assure you).