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Oct 14, 2013 01:08 PM

Jews and Cheese

I tought this was an interesting topic

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  1. It is and thank you for bringing the link, to the Cheese board.
    When I first noticed the OP subject line, I immediately thought of the off-broadway show title, "Old Jews Telling Jokes" which I have seen and laughed my head off but not a single mention of jews and cheese in that show. It would however make a great sequel show title!

    Back on OP, it never even occurred to me.

    1. I'm pretty astonished that no one on that thread has even acknowledged the existence of cream cheese. What are they putting on their bagels?

      I'm a (non-observent) Jew, and the days I don't eat cheese are few and far between.

      3 Replies
      1. re: small h

        Cream Cheese is not made with Rennet so there is no problem with the mixing of Milk and Meat.

        1. re: chefj

          I'm aware that cream cheese in and of itself doesn't mix milk & meat, but it's still a dairy product and can't be served at a meat meal. My surprise came from learning that the participants in that thread don't consider cream cheese (or cottage cheese) to be cheese.

          1. re: small h

            but that is why.
            I doubt anyone would say that they are not Cheeses, just that they do not pose the issue as Cheeses made with Rennet which makes them inherently not Kosher

      2. I also am a non-observant Jew.
        Growing up the only cheeses I had were cottage cheese, farmer cheese and American cheese. Sometimes Swiss

        1. Most cheese (by volume, not the artisanal perhaps) today is produced using recombinant chymosin rather than animal-derived rennet. But I admit I don’t know the rules, so won't make any claims based on that observation.

          1 Reply
          1. re: drongo

            Wikipedia has a interesting section on this

          2. I have a feeling it has a lot to do with regional European food ways. With the exception of farmer style cheeses, you won't hear much about Poles, Slovaks, Ukranians, Hungarians or Russians eating a lot of cheese either (and Austrians and Germans to a lesser degree). Most jewish people in N. America are descended from people who left those countries in the last 100 years and then spent at least generation or two in close proximity to large, concentrated communities of compatriots, thus making it easy to continue following the old diet.
            The only really common cheeses in most of central Europe are farmers cheese/tvarog/quark and the things you make with it - e.g. bryndza(brined), oscypek(pressed, salted and smoked).