[6][7] Although the original recipes called for pig rennet, the food was approved by Rabbi Issar Yehuda Unterman as kosher because it is such a minute ingredient in the final product.
It was first introduced by the Tnuva dairy company in the 1960s as a new type of cheese that could be easily spread on bread or crackers.
Today, Gvina Levana is produced by several different companies and is widely available in supermarkets and grocery stores throughout Israel.
], there has been a growing interest in artisanal versions of Gvina Levana, made by small-scale producers using traditional techniques.
[2][page needed] Gvina Levana is exported, particularly to Jewish communities in the United States and Europe.