Monthly Archives: October 2011

The Cream of the Crop: Pureed Potato and Cheese Soup

Potato soup gives creamy mouthfeel without adding too much extra fat. The only fat comes from the touch of margarine and the sprinkle of full-flavored cheese on the finish. With this soup, you get a healthy dose of vegetables. It … Continue reading

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Going Nordic the Southern Way–Recreating Gjetost with kosher cheese

In Norway, there is a famous (non-kosher) caramelized goat’s milk cheese called Gjetost–which means “goat cheese” in Norwegian. It comes in dense little sticky blocks and is the color of peanut butter. I want this kosher, but it does not exist. … Continue reading

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Hearty Potato Salad—“Sincerely, Brigitte” Style

Potato salad with cheese? Yes! Here is a recipe for potato salad that was given to me by Brigitte Mizrahi of Anderson International cheese company and the blog http://www.sincerelybrigitte.com. Use apples, nuts, and cubes of cheese with a light dressing … Continue reading

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Put a Hop, Skip and a Jump in Your Cheese!

Sometimes the best wine for a cheese is a beer! Beer is the seasonal choice for a fall cheese platter. Can beer be kosher? Yes, it can. Although each and every beer may not bear a kosher symbol, it is … Continue reading

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Honey and Fresh Goat Cheese Give the Year a Fresh New Start

Honey, with its myriad styles and flower sources, can accommodate an equally great number of dishes on festive occasions. Rosh Hoshanah traditionally rings in a sweet new year with apples dipped in honey. By the time Yom Kippur and Succos … Continue reading

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