Has anyone ever found it kosher? and where?
That's pretty rare even in the treyf world, but, fwiw, it's an inherently rennetless cheese.
really? - i had no idea. but it's a hard cheese...
Some would say it's not a true cheese at all. It's just whey, cream and milk, iirc.
isnt the whey an issue?
There are varying opinions, of course.
An issue in what way ( whey, ha ha )?
Cute. At a basic level, whey is made from cheese after the introduction of rennet. That rennet may not be acceptable if it's from a non-kosher slaughtered animal.
I make my own cheese, and only use vegetable rennet, that is why I inquired about the kosher rule. The liquid veg rennet is very consistent and predictable.
Yes, it is, and that's one reason why many American cheesemakers are now using it. So, the next time you make cheese, take the leftover whey and make gjetost!
I have, but it takes forever.
Cool! Now THAT is chowish. :-)
If it can be fermented or otherwise subjected to micororganisms and consumed, chances are I make it. I currently have beer, wine, mead, cheese, kraut, kimchi, kefir, and buttermilk that I've made myself. I'll make some kombucha this weekend.
What recipe did you follow? I tried it a couple of times, but it never came out as I expected.
I think in the Machane Yehuda cheeses Market in Jerusalem!
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