Here are some common cheeses and the lengths of time for which they are aged:
From the 26th issue of Daf Hakashrus Ice cream used to be considered a kosher-friendly dairy product. Consisting of fresh cream and sugar, with added vanilla beans/cocoa/ strawberries, it was so easily made kosher. Those days are long gone, and contemporary ice cream is one of the most challenging of dairy products out there. Let’s […]
“Do you have any kosher butter?” “What do you mean? Butter is always kosher!” Not necessarily. Butter is often kosher, but to use the word “always” is to deny the important concerns and considerations that must be taken into account when certifying butter facilities. The distinctions that come into play with cream sources, as well […]
An overview of the procedure for making Kosher cheese and answers to some of the frequently asked questions about Kosher cheese.
Some time ago, I received the following letter:
As you know, I manage a cheese company, which manufactures kosher and non-kosher cheese, plus kosher whey powder. You are familiar with our equipment and how it needs to be kosherized, but my staff needs some education on this. Can you please explain the kosherization rules for the equipment so that I can share them with my staff? If you don’t mind, I would also appreciate if you could include a basic review of how the equipment works, so that new employees can also benefit from this.