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Speaking with a Cheese Maker

Rhona Lewis

Did you know that 70 percent of the country Switzerland is covered by the Alps and Jura mountain range? That may not mean much to you, but it does to cheese makers. The beautiful hills and valleys are unsuitable for farming, but the grass that covers them is perfect for breeding cattle and sheep. Just under half of the milk is made into cheese, which explains why cheese making has been a tradition in Switzerland for hundreds of years. Mishpacha Junior speaks to Mendy Schmerling, a maker of kosher cheeses.

 

The Early Days of Dairy

Esther Sender

Would you have had the faintest idea of how to change milk into butter, cheese, or yogurt? While you’re sitting in your house eating “simple” toast and butter, or maybe a slice of cheese or a yogurt, think about how different life used to be only 100 years ago.

 

Milk Mayhem

Bracha Rosman

“Please, Ma, we can’t,” Liba whined. “Liba, honey,” her mother said gently, “Every year it’s the same thing.” “I know, but every year it bothers me more and more.” Her mother looked Liba straight in the eye. “Listen, sweetie, I know how you feel about Mr. Moo, but the fact is cows give milk. Cheese is made from milk and we are having Mrs. Braun’s cheesecake on Shavuos. Understand?” Liba’s shoulder’s drooped. “I guess so,” she squeaked. Her mother smiled. “Good.”



MM217
 
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