Karoun Dairies: From String Cheese to Mediterranean Specialty Yogurts, a Growing Company With a Special Product
Founded in 1992, Karoun Dairies is proud of its heritage as a family-run business established to fulfill the family’s American dream of producing dairy. The company has continued to grow from its early days of creating hand-braided string cheese for local grocery stores to its current status of producing a wide variety of Mediterranean specialty yogurts, labne and sour cream with nationwide distribution.
My grandfather was what they call in the United States a “revenooer.” He was the excise man for the Scotch whisky distilleries in Campbeltown, a little town on the west coast of Scotland. I was born there and still vacation there. A little town now, but in its heyday it had more than 30 distilleries. There was a distillery/maltings not far away from our house, and as a little boy I routinely played in the maltings with the cats who “lived” in the barley. I retained an interest in Scotch whisky, including drinking it when I was old enough, and was thrilled when Rabbi Safran asked me to audit some distilleries which wanted OU kosher certification on their single malt whiskies. One of them was only a few miles over the water from my vacation cottage!
If you would have suggested to an observant Jew that in the earliest part of the 21st century our ancient diet would become one of the hottest new food trends and that the kosher food market would be amongst the fastest growing food sectors in America and Europe, you would surely have been rewarded with a bemused look worthy of an encounter with an inhabitant of the wistful land of Chelm, inhabited by a population of sweet, confused citizens who can make neither heads nor tails of anything.
From the highest of the Scottish Highlands now come varieties of single malt whisky manufactured by Tomintoul Distillery and newly certified by OU Kosher. Tomintoul, located in the community of the same name, the highest village in the Highlands, is owned by Angus Dundee, an independent company with over 50 years’ experience in producing, blending, bottling and distributing top-quality Scotch whiskies and other spirits.
In a recent issue of Daf HaKashrus, we presented information about the contemporary controls and regulations that pertain to government inspection of milk, demonstrating (with the concurrence of Rav Belsky, shlita) that the Igros Moshe’s heter for cholov stam is alive and even stronger than before.
A Larabar is a date bar made by the Larabar company, and is certified kosher by the OU. There are multiple varieties, but each of them contains, as the primary ingredient, dates. The other ingredients, depending on the variety, are nuts, spices, and other fruits.
What is the beracha rishona? How many bars must be eaten before making a beracha achrona, and what should the beracha achrona be?
Melty rich and the secret to so many dishes, who doesn’t love butter? Certainly not the folks at Organic Valley, America’s largest cooperative of organic farmers and one of the nation’s leading organic brands. Organic Valley has several butter products under its umbrella of offerings, not the least of which is its award-winning and OU Kosher certified European Style Cultured Butter and Pasture Butter.
Baby food is big business. Infant nutrition is a multi-billion dollar sector! There are several major players in the “jarred” or “ready” baby food market. Probably the two most familiar producers are Gerber (a division of Nestle´) and Beech-Nut Nutrition (a division of Hero). Other major players include Nature’s Goodness (a division of Bay Valley Foods) and Earth’s Best (a division of The Hain Celestial Group) – the largest manufacturer of organic baby foods.
What’s going on with the “bugs” in the fish? By the time you see this article, you may have heard that there is serious discussion currently going on in the…
In the early twentieth century, Belgian colonists in the Congo noticed that the Congolese were careful to store elephant meat in papaya leaves. Intrigued, they found that the papaya leaves, besides protecting the meat, tenderized it. Laboratory analysis demonstrated that a particular enzyme, called papain, was the agent of the process.