CurdNerds

The Federation of Jewish Communities of the CIS is reporting today that the Ukrainian Kashrut Committee plans to release two new kosher cheeses for Shavuot, a Jewish holiday traditionally celebrated by eating lots of dairy products. The two cheeses, Delikatesnaya Brynza and Bolgarskaya Brynza, are Balkan-style sheep's milk cheeses, similar to Quark in both texture and manufacture. Delikatesnaya Brynza is packed along with olives in a hot marinade,  read more »

Continuing with the Mediterranean theme, the Cheese of the Week this week is Kefalograviera, a deliciously salty sheep's milk cheese from Northern Greece/Western Macedonia. First produced in the 1960s, the cheese is aged for roughly three months and the pale yellow pâte has scattered pea-sized holes. Combine with tomatoes, olives and capers in a salad, or fry it up to make Saganaki.

In honor of Passover, the cheese of this week is Tnuva's Feta-Style Sheep’s Cheese, made in Israel from cow's or sheep's milk. This briny cheese is kosher for Passover (as are most kosher cheeses) and crumbles nicely for salads.

I will be away from a computer for the next several days, so the blog will be on hold. Happy Passover and Easter everybody!