Archive for the 'Organic and Kosher cheeses' Category

05
Jan
11

The World of Kosher Cheese – Part 1


I, Vasco de CS – your intrepid kosher Conquistador – in an effort to bring all that’s kosher and great to The Kosher Scene, set about on an journey to find the variety of kosher cheeses available in New York City. Accompanied by Elizabeth Bland a world class cheese expert whom I interviewed last week, (you can hear the recording here) we toured the kosher cheese sections (on Monday afternoon)  sections at Zabar’s on Broadway and 80th – in Manhattan – and at Fairway on Broadway and 74th.

Interesting store with a big selection of kosher items

Ms. Bland’s encyclopedic knowledge of all things cheese was immediately evident as she explained  the various types of kosher cheese and hechsherim from around the world.

Two partial views of Zabar's Kosher Cheese showcase

There were selections from Israel, France, Spain, Italy, UK, New York State, Wisconsin, etc, etc….. She had tasted every one and had much to say about each. The rich selection was comprised of both cholov Yisroel and non cholov Yisroel types. Made from cow’s milk, goat milk, raw milk, some were very pungent, some were very sharp, some were mild in taste and smell.Elizabeth clarified some major differences amoungst the manufacturers, their aging processes along with those individual aged cheeses that require the halachic  six hours waiting time before eating meat. It was great to find certain cheese companies listed how long the individual cheese had been aged, unfortunately, this is not a universal practice, but it certainly should be! It would make it faaaar easier to determine whether one is required to wait six hours or not.

Elizabeth Bland holding up a cheese by one of her favorite manufacturers, Sugar River Cheese Co.

We then trekked six blocks south to Fairway. It was my first visit to Fairway (we don’t have one in Brooklyn) and while more crowded and with narrower isles than Zabar’s, I found the variety of foods abundant and the clientele diverse. They too had a great selection of kosher cheeses from around the world, and we discovered some that we hadn’t seen at Zabar’s and some were not present here.

There’s nothing like traveling with a seasoned navigator; my outing with Elizabeth was educational  and informative; we plan a follow up with a trip to Brooklyn’s Pomegranate to compare their cheese section with those we visited in the city.

CS

Elizabeth Bland’s post

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Les Petites Fermières Plus Organic and Kosher

Naturally Kosher

09
Mar
10

Les Petites Fermières plus Organic and Kosher


A small selection of Les Petite Fermieres and Organic And Kosher cheeses

I like cheeses, as does CS, I use them in cooking, I use them in sandwiches and even in between wines at wine tastings. Thus I was happy to find that Les Petites Fermières (distributed by Anderson International Foods in Mineola, NY), has an interesting collection of available cheeses and most can be found at supermarkets and kosher groceries throughout the US and Canada. Some of my favorites include Gouda, Fontina, Havarti and Havarti with Dill.

Gouda is a distinctively flavored cheese, first developed in Gouda (Netherlands), as it ages it develops a slight caramel like taste.

Fontina, like Gouda, is made from cow’s milk and it originated in Italy’s Valle d’Aosta. Today, however it is also made in the US, France, Denmark and Sweden. Les Petites Fermières’ selection is softer and creamier than its fully aged, darker, Italian sibling.

Havarti was first made in the mid 19th century in an experimental farm, just north of Copenhagen, Norway. It has a subtle flavor that makes it perfect for slicing, grilling or melting. I also like its sibling Havarti with Dill, which has a somewhat stronger yet delightful taste due to the herb.

When I want something sharper I go for their Cheddar or the Mediterranean Jack. Frankly, I found all of them delicious! I like a cheese omelette for breakfast, so I made one using various cheeses.

CS’ Simple Cheese Omelette

Ingredients

  • 2 teaspoons butter
  • 2 eggs
  • 1/3 cup of Les Petites Fermières Chef’s Blend (natural cheddar and pizza style blend) Shredded Cheese
  • 1 slice of Mozzarella
  • Salt and pepper to taste
  • Roland Oven Roasted Tomatoes (optional)

Preparation

  1. Melt the butter in an 8” inch skillet, over a medium flame, until it starts sizzling. Tilt skillet until bottom is completely covered.
  2. Drop in the two eggs and tilt the skillet to cover as much as much of it as possible.
  3. Sprinkle the Chef’s Blend cheese on top of the eggs liberally. Within a few seconds it will melt.
  4. With a spatula reach under the omelette and fold it over itself.
  5. Immediately cover the top with slice of Mozarella.
  6. Sprinkle with salt and pepper to taste. I also added a couple of oven roasted tomatoes over of the Mozarella. Do not overcook.

Sometimes I also add other spices, when I mix the eggs, prior to folding them into the skillet. Delicious!

For those of you who prefer organic food, Anderson International Foods also distributes Organic and Kosher. If you love cheese you’ll notice the difference between organic and regular cheeses. I did and absolutely liked the difference.

SYR

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