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	<title>Comments on: Kosher Cheesemaking Hero</title>
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	<link>http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/</link>
	<description>Finding the finer side of everyday kosher living</description>
	<pubDate>Mon, 13 Oct 2008 20:01:45 +0000</pubDate>
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		<title>By: Brent Delman</title>
		<link>http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-427</link>
		<dc:creator>Brent Delman</dc:creator>
		<pubDate>Sun, 08 Jan 2006 16:29:52 +0000</pubDate>
		<guid isPermaLink="false">http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-427</guid>
		<description>I am the wholesale distributor for the Barkanit Dairy products out of Israel. They have a phenomenal line of aged goat and sheep cheeses with blue and ash rinds - kosher. If you have any questions about which retail outlets on the East Coast carry them, feel free to contact me.

Brent
718-698-5154</description>
		<content:encoded><![CDATA[<p>I am the wholesale distributor for the Barkanit Dairy products out of Israel. They have a phenomenal line of aged goat and sheep cheeses with blue and ash rinds - kosher. If you have any questions about which retail outlets on the East Coast carry them, feel free to contact me.</p>
<p>Brent<br />
718-698-5154</p>
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		<title>By: arielb</title>
		<link>http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-426</link>
		<dc:creator>arielb</dc:creator>
		<pubDate>Sun, 21 Aug 2005 06:31:29 +0000</pubDate>
		<guid isPermaLink="false">http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-426</guid>
		<description>Jamie, admit it you are a hero to kosher cuisine just as the other Jamie (jamieoliver.com) is a hero to british cuisine :)</description>
		<content:encoded><![CDATA[<p>Jamie, admit it you are a hero to kosher cuisine just as the other Jamie (jamieoliver.com) is a hero to british cuisine :)</p>
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		<title>By: Craig Winchell</title>
		<link>http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-425</link>
		<dc:creator>Craig Winchell</dc:creator>
		<pubDate>Sun, 21 Aug 2005 01:05:57 +0000</pubDate>
		<guid isPermaLink="false">http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-425</guid>
		<description>BS"D

The moldy rind of a kosher or kosher-le-Pesach cheese can be homgenized in water and sprayed onto other cheeses.  In this way, a kosher Penicillium camemberti or caseocolum can be propagated to inoculate other cheese.

Craig Winchell, amateur cheesemaker</description>
		<content:encoded><![CDATA[<p>BS&#8221;D</p>
<p>The moldy rind of a kosher or kosher-le-Pesach cheese can be homgenized in water and sprayed onto other cheeses.  In this way, a kosher Penicillium camemberti or caseocolum can be propagated to inoculate other cheese.</p>
<p>Craig Winchell, amateur cheesemaker</p>
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		<title>By: esther forrest</title>
		<link>http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-424</link>
		<dc:creator>esther forrest</dc:creator>
		<pubDate>Fri, 19 Aug 2005 16:17:14 +0000</pubDate>
		<guid isPermaLink="false">http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-424</guid>
		<description>I am Jamie's mom. And although I am partial (of course), if anyone can make a delicious, truly delicious (and completely kosher) cheese, Jamie can. He is dedicated to learning this endeavor. He has always enjoyed challenging himself and as he has told me, "It is like science and I've always enjoyed science". He is also a gourmand. The combination of the two will benefit people interested in kosher cheese.</description>
		<content:encoded><![CDATA[<p>I am Jamie&#8217;s mom. And although I am partial (of course), if anyone can make a delicious, truly delicious (and completely kosher) cheese, Jamie can. He is dedicated to learning this endeavor. He has always enjoyed challenging himself and as he has told me, &#8220;It is like science and I&#8217;ve always enjoyed science&#8221;. He is also a gourmand. The combination of the two will benefit people interested in kosher cheese.</p>
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		<title>By: Jamie Forrest</title>
		<link>http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-423</link>
		<dc:creator>Jamie Forrest</dc:creator>
		<pubDate>Fri, 19 Aug 2005 10:46:56 +0000</pubDate>
		<guid isPermaLink="false">http://www.kosherblog.net/2005/08/18/kosher_cheesemaking_hero/#comment-423</guid>
		<description>Thanks for the props, though I don't feel like a hero!  Actually I just posted an &lt;a href="http://www.honksandsirens.com/weblog/2005/08/18#camembert4-2005-08-18" rel="nofollow"&gt;update&lt;/a&gt; since we actually sampled one of the cheeses last night.

As far as the Penicillium candidum mold goes, yes it does need kosher certification.  Molds can be grown on various different subtrates and it is those substrates that have to be kosher in order for the mold to be kosher.  I have word from a reliable mashgiach that there are two companies in Germany (the irony!) that supply acceptable P. candidum.  Danisco Deutschland GmbH in Niebull, Germany and WEISBY - GERMANY.  I don't have any other contact info for these firms, nor have I tried contacting them yet.  But I plan to.</description>
		<content:encoded><![CDATA[<p>Thanks for the props, though I don&#8217;t feel like a hero!  Actually I just posted an <a href="http://www.honksandsirens.com/weblog/2005/08/18#camembert4-2005-08-18" rel="nofollow">update</a> since we actually sampled one of the cheeses last night.</p>
<p>As far as the Penicillium candidum mold goes, yes it does need kosher certification.  Molds can be grown on various different subtrates and it is those substrates that have to be kosher in order for the mold to be kosher.  I have word from a reliable mashgiach that there are two companies in Germany (the irony!) that supply acceptable P. candidum.  Danisco Deutschland GmbH in Niebull, Germany and WEISBY - GERMANY.  I don&#8217;t have any other contact info for these firms, nor have I tried contacting them yet.  But I plan to.</p>
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