Joseph Farms Cheese
I was pleasantly surprised during my last trip to the local kosher market to discover the much-hyped arrival of OK-certified Joseph Farms cheese. Several varities were prominently displayed in the dairy case, including whole, shredded and sliced cheeses. I quickly grabbed four blocks, checked out, and brought them home for analysis.
What immediately struck me was the reasonable price. They run $6.00/lb. (a little less for the mozzarella) which is a substantial savings compared to run-of-the-mill Miller’s, whose cheeses usually sell for between $9.00 and $11.00/lb.
As for taste, they’re far from artisinal, but they’re a solid average. The medium Cheddar has bit of character, but for the same price, I’d probably stick with Tillamook (until Cabot returns to the kosher market). I found it pretty difficult to pick up much taste from the Monterrey Jack, but since I haven’t seen Anderson International’s Jack in these parts for quite some time, and since Miller’s Jack is terrible, it’s nice to have something to use on nachos. The mozzarella actually had a bit more flavor and pleasant soft texture, but lacked the stringy composition one usually finds in a good mozzarella. Melted on pasta, it was perfectly acceptable so, again, Joseph Farms gets the nod due to a superior’s absence;1 lb. blocks of Cappiello mozzarella are nowhere to be found. Last in the lineup, their Confetti Mix is a combination of Cheddar and Jack — nice to look at, good for a decorative party platter, but no distinctive flavor.
The verdict? It’s great to have more competition in the kosher dairy case, it’s great to have cheeses that will give the staid brands a run for their money, and it’s great saving money on popular varieties. On the other hand, it’s disappointing that so serious an effort to make a once non-kosher brand fully kosher only yields mediocre cheese. That said, until better alternatives appear, Joseph Farms will be the de facto “value” cheese in our refrigerator, and I imagine their kosher endeavor will meet with widespread success.
Anyone have any leads as to retailers in the NY/NJ area carrying J.F. cheeses? If I have to drive up to Brookline it will cease to be a “value cheese” for me. :)
I think that there is someone in my community who may be starting up a distribution nework.
drop me a note and I will pass along the information.
http://www.kosheretiquette.com
I have heard that Trader Joe’s is always looking for new products to sell. Our local TJ’s in Kettering, OH has suggested to give them contact and product information and they can sometimes order them for you.
There is an Italian company located in Wilmington, DE (M.Fierro & Sons) that produces authentic Italian mozzarella, provolone, ricotta, pizza cheese and a few other kosher varieties. They are all under orthodox supervision. They will ship UPS but it has to be at least a 5lb minimum.
I am very concerned about this article. According to http://kosherquest.org/index.asp?theaction=alerts
on December 23, 2005, there is the statement that certain Joseph Farms cheeses marked O/K are not in fact certified. Is there new information concerning these cheeses?
Hi, Tara–
In the future, simply check the OK’s website:
January 19, 2006
Pursuant to our previous notice, we are pleased to inform the public that OK Kosher and Joseph Gallo Farms have corrected the Kashrus issues that occurred with the production of Joseph Farms brand cheeses.
Joseph Farms cheeses manufactured after January 16, 2006 with a “sell by” date beginning July 17, 2006 are kosher and dairy (cholov stam), ONLY WHEN BEARING THE OK-D SYMBOL.
Is there a way to get FRESH kosher mozzarella cheese?
where are you located?
You can make it. it takes only about half an hour and is delicious. There are lots of simple recipes on the web, and I think maybe on this website somewhere.
In Portland, OR, the pre-sliced mozzarella, jack, and cheddar is available at Costco for (dah dah-dah dah!!) $2.50/pound!!!!! We’re very excited. You can contact the company directly and find out where their cheese is available locally. That’s what I did. Imagine my surprise!
I’m so glad I can find Joseph’s Farms cheese at Walmart here in Caldwell, Idaho. Please send me more info on your kosher cheeses, especially where can I find kosher mozzerella? Toda Raba!
Purchased the Joseph Farms Cheddar at the ShopRite Kosher Experience in NJ. It appears to be readily available though this channel. I agree with the assessment that the cheddar is not nearly as good as the Cabot product but given the cost-quality considerations a good cheese for cooking.
I read your comments regarding Les Petites Fermieres kosher cheeses. Let me know where you are located and we will send you list of retail stores that carry the products.
Hi chaps,
I am searching for kosher whey. I have searched the possibilities and find this Joseph’s Farm.
I also find his fIERRO’S Farm.
Is iy possible that someone can know some of the information to short cut the search more.
BS”D
Many kosher food products use whey. I believe that there’s plenty of kosher whey around. It may even be that kosher whey depends not on whether it is produced from kosher cheese, but whether the rennet and cultures used are kosher, even in the absence of supervision of the cheese itself. I would doubt that the same would be the case in cholov Yisroel whey. But for the regular stuff from cholov hacompanies, it may well be that kosher whey is almost ubiquitous. I would call the OU and or other large hashgachos, since they certify many foods produced using whey.
We live in Western Canada (Calgary) where the availability of kosher cheese is lousy (and expensive $12/pound).
We drive down to the middle of nowhere Montana or Idaho (kosher population – 0) and buy this cheese at Walmat supercentre for $17 for a 5 pound block. Costco also carries it sliced for slightly more (the pepper jack is available sliced and is very good for nachos)
I thought the Monterrey Jack was really great and had alot of spice to my liking. It tasted great, but the paper between the slices SUCKS! It doesn’t all come off and sticks to the cheese! You have a hell of a time trying to rub or scrape it off. Look close and you’ll see what I’m talking about. I hope they get this huge point fixed as I loved the cheese but hated having to eat the paper too! If their sales jump up there and then fall flat, my guess is that others are finding the same thing I did. THAT JUNK IS HARD TO GET OFF!!!!!
BS”D
Meanwhile, the stuff is no longer kosher (or at least no longer OK Labs). So it was a nice experiment, but probably didn’t pencil out. Jeff, I never saw the cheese you describe, sliced with paper between the slices- I only saw block cheeses in various sizes.
I am eating a melted cheese sandwich with their sliced cheddar and I had the same issue with the paper :(
I really have to say that the cheese is tasteless though. In fact I don’t think it has much taste.
Not sure why the previous poster implied that it was no longer under Hasgacha (probably because they make non-kosher cheeses as well), but we just picked up some more in a great Falls Montana Wal-mart for $3/pound in early August (the 2-pound blocks).
Sadly, there does not seem to be distribution in Houston, Texas, where we have temporarily located, with the Tillamook at Whole Foods for $5/8oz being the best bet here.
From the OK web site:
April 4, 2008
Revised Kashrus Alert
Please be advised that as of March 31, 2008 Cheeses produced by Joseph Gallo Farms are no longer certified by OK KOSHER CERTIFICATION Cheeses packaged with the OK symbol on the label and a “Use By” date on or before September 27, 2008 were produced and packaged under OK supervision and certification.
While cooking Macaroni then added milk and butter, while still hot, added
mild cheddar but the cheese would not melt and blend, the cheese was shredded before adding but returned to soft lump . What would cause this, is something added to the cheese that could make this happen?
Best would be to warm the milk and slowly stir in the cheese until melted. After it’s a smooth sauce, then add the macaroni. Also, canned evaporated milk is actually produces the smoothest, creamiest macaroni & cheese
Robert and DebraG, the first and most important thing to know about macaroni and cheese is that one always begins with a roux. The roux allows the cheese to adhere to something aside from the walls of the pot and itself. Cheese, being fatty, repels liquid and clumps together. The roux acts as an emulsifier, allowing its suspension in liquid.
please tell me why you no longer have the kosher stamp. it is very disappointing. waqs it a “bottom-line” issue or some other reason? do you think it possible to ever see a reversal of this lamentable situation? Thanx
if you are disapointed about joseph farms email them, don’t post here where they probably will not see it