8 Facts About Jewish Missouri
A raw and vegan take on the traditionally heavy and lactose-filled schmear? This is cream cheese your body will actually thank you for!
Culturally, cream cheese is inextricably linked to the old man selling it in a deli. But the spread isn’t actually as Jewish as you think.
I am of the firm opinion that it is always a good time for cheese. I recently learned that the Shavuot holiday has a strong dairy component. I had never known this before, but I was very happy to discover this a day or two after I had completed a highly successful experiment in cheese making. I’ve defined the experiment’s success as the fact that I am still enjoying the cheese.
I know what you are thinking…. the Hanukkah story had a femme fatale?? When you think of Hanukkah you probably think of how the Maccabees defeated the Syrian-Greeks in a revolt that recaptured the Holy Temple. And once the Maccabees did, the first order of business was to light the menorah in the Temple, but very little oil was found and would only last one day. The miracle of Hanukkah was that the little vile of oil that was supposed to last for one day lasted 8 days. It is for this reason that we eat foods fried in oil (typically olive oil because it’s a characteristic of the Land of Israel). What you may not know is that there is an underlying story of events that led to the victory of the Maccabees and it all started in the town of Bethulia, in the Judean Desert with a woman named Judith.
This story first appeared on J. Weekly.
The debate over where to find the best bagel is never ending. But we might have all been looking in the wrong place.
For those who keep kosher, the cheese pickings have always been slim — mild cheddars and mediocre mozzarellas. Brent Delman is trying to change that.
When Shauvot rolls around each year, my family usually serves up traditional sweets: Rich cheesecakes, rugelach and blintzes dominate the table. Now I love cheesecake as much as the next (former) New Yorker, but I tend to do things a little differently. I like to look at the holiday as an excuse to eat boatloads of cheese: feta, mozzarella, cheddar, you name it! Mmm cheese.
With a wink, Lisa Jacobs likes describing herself as “the world’s only Irish-Jewish cheesemaker.” But that unorthodox distinction is just one facet of her unlikely ascent from frustrated law student to artisan-dairy star.