Wine and Cheese Gets an Upgrade

By Arielle Adelman
Published on May 16, 2013

A Healthier Shavuot: My Favorite Cheese Plate

By Elana Horwich
Published on May 15, 2013

Gluten-Free and Less-Guilty Mac N’ Cheese (RECIPE)

By Elana Horwich
Published on February 1, 2013

N.J. kosher cheese company bidding for recovery after Sandy

Published on November 13, 2012

A flooded warehouse, decomposed wall beams, sodden sheetrock, crumbling brick walls, a fried electrical system and about $2 million worth of rotten cheese waiting to be chucked: That’s only a glimpse of the woes facing Brigitte Mizrahi.

The goat herd: A story of chevre, Shavuot and backyard goats [RECIPE]

By Rob Eshman
Published on May 15, 2012

The most common question people ask when they visit our home is: “Why the goats?” We live in the city. A few houses west of us, four lanes of Lincoln

Say Cheese: Recipes for Shavuot

By Judy Zeidler
Published on May 31, 2011

During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?

$145 billion in government cheese—the good news and the bad

By JewishJournal.com
Published on January 23, 2008

Israelis develop a taste for goats’ and sheep’s milk cheeses

By Orit Arfa
Published on June 14, 2007

As Israel becomes sophisticated gastronomically, consumers are favoring goat's and sheep's milk cheeses over cow's milk varieties. Unlike their bovine counterparts, most goats and sheep are free to roam and graze, antibiotics aren't usually a part of their diet, the cheese and milk contain less lactose and the taste is unmistakably distinct.

Say ‘grazie’ for ricotta-filled Italian delights

By Judy Zeidler
Published on May 17, 2007

Shavuot begins exactly seven weeks after Passover and brings with it centuries of food traditions. Because some say milk and cheese symbolize the purity of the Torah, it is the festival when dairy foods are normally served. The holiday also celebrates the spring harvest, a time when a new crop of fresh vegetables and fruits begin to appear.

Cheese for Shavuot wrapped in tradition and variety

By Linda Morel
Published on May 17, 2007

Since then I've been relegated to eating blintzes at delis, where they've been decent but far from sensational. However, with Shavuot approaching, a craving for Bertha's blintzes drove me to replicate the nirvana of that first experience.

Slicing the Kosher Cheese Market

By Gaby Wenig
Published on July 3, 2003

Compton company Anderson International Foods (AIF) is trying to carve out a portion of the kosher cheese market for itself.

By Journal Staff

Published on August 9, 2001

Three Rabbis were talking over a regular Sunday morning breakfast get-together.

Cooking Corner

Published on May 24, 2001

Cooking Corner