Comments on: Cheese Cheese Cheese: Natural and Kosher. Oh, and Delicious!

By: Lévana

Lévana — Fri, 24 Jun 2011 13:58:54 +0000

Chani of course it is Chalav Israel! Demo sounds good to me: Let’s discuss this! xoxoxo

By: Chani Vogel

Chani Vogel — Fri, 24 Jun 2011 13:54:44 +0000

OH, one more question, is this bleu de bresse cholov yisroel.

By: Chani Vogel

Chani Vogel — Fri, 24 Jun 2011 13:17:08 +0000

Levana, how about a cooking class with our cheeses?? If we partner up on it, I will have no choice but to taste the blue cheese… But you will have to taste ours,,
How about nine days time? (I will be away for July)

By: Lévana

Lévana — Fri, 24 Jun 2011 13:16:14 +0000

Hey hey hey Elisheva don’t deprecate your talents: Let’s just get cookin’!

By: Elisheva

Elisheva — Fri, 24 Jun 2011 12:54:01 +0000

I am not as an esteemed chef as you, rather just an amateur food blogger, but I was also put to the same test by N&K! It was a lot of fun to sample the cheeses & make recipes!!

By: Lévana

Lévana — Fri, 24 Jun 2011 03:00:54 +0000

Oh come on Chani! How brave do you need to be? Taste that Bleu de Bresse I tell you! it’s the greatest.

By: Chani Vogel

Chani Vogel — Fri, 24 Jun 2011 02:31:33 +0000

Levana, I can not dispute anything about Blue Cheese.. I dont know it from experience, I have not been brave enough to taste it,,,

By: Lévana

Lévana — Fri, 24 Jun 2011 02:18:04 +0000

Chani, it really is great news! We will let everyone know!
The best blue cheese, and the most authentic one, is the French “Bleu de Bresse” On this there will be no argument: Remember I am a Frenchie via Casablanca! I recently bought a wheel in Israel: There’s no one tastes it that simply doesn’t Chalish. All other blues are OK, but they have this objectionable soapy aftertaste. by contrast the Bleu de Bresse is strong and sweet at the same time: Heavenly…. Possibly my great favorite, maybe with Manchego, another one I’m crazy about. I recently received a 7-pound wheel of Manchego for my birthday. I nearly fainted, but instead I quickly recovered and I believe I did the right thing: Split it in 8 parts, and froze all of them. It freezes perfectly. There’s nothing I don’t do with it: Crepes, omelettes, scones, pasta, frittata.

By: Chani Vogel

Chani Vogel — Fri, 24 Jun 2011 01:42:24 +0000

Hi Levana,
Great news!! After long and hard work, between no compromises on quality, and taste, and companies ready to work with the cholov yisroel issues,,,,, WE ARE FINALLY GETTING our brie and camembert cheeses!!! We are very excited! It should be hitting the shelves in about two weeks!! Stay tuned!

Just to clarify, Brigitte Mizrahi, a French Born Jewish lady is the owner of Natural and Kosher cheese. She has poured her life into the company to make it the success it is.

OH, and one more thing. There is only one blue cheese that is authentic. It goes by the name of “Danablue” We do have our own cholov yisroel Danablue cheese. IF u have bought it in the stores it is likely the one that we import, only because there is no other one that we know of that is cholov yisroel on the market.

By: Lévana

Lévana — Fri, 24 Jun 2011 00:00:12 +0000

Hi Mendy, Wow, very ambitious of you to attempt making your own cheeses. I think rennet and cultures should be relatively easy to find. When you do, please make us some exciting cheeses! Yes it’s a shame Les Petites Fermieres are not Chalav Israel!