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September 19, 2013 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-09-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

eitai I Israel Cheese

Olo -rwautfAc

OMrF,311.

say Cheese!

Israeli cheeses make an impact
on the American palate.

By Shlomo Stephens

ccording to Sheraton Tel Aviv Hotel's
Executive Chef Charley Fadida,
merican consumers are beginning
to expand their culinary universes by enjoy-
ing the unique tastes associated with Israeli
cheeses.
Fadida has garnered rave reviews from
tens of thousands of foreign tourists and
local connoisseurs of fine food. On a daily
basis, he prepares a mélange of gastronomic
experiences and is fascinated by the feed-
back he receives about certain products,
especially during breakfast.
"I serve Labaneh (a Mediterranean
cheese), with za'atar (a Middle Eastern herb)
and oil and foreign tourists, especially from
North America, will come up to me and ask
me about the cheese," Fadida said.

"They'll say, 'You know,
this Labaneh cheese tasted
a bit sour at first, but I kept on eating it and
learned to love the taste of it. It's a wow!"'
Fadida claims that the Holy Land is
blessed with both good cow farms and
quality dairy craftsmen.

AA

"It's no secret that the cows in Israel
produce high-quality milk, which has every-
thing to do with what they eat, the weather
and the temperature," he said.
"When it comes to producing many of the
soft cheeses and other soft cheese spreads,
we are able to produce it quickly with
state-of-the-art technology and high quality
ingredients.
"Specialty cheeses, like Labaneh and
Kashkaval (a European-style hard cheese

made of sheep's milk), are
in many cases an art form and have their
own personalized blueprint, or as we say in
Hebrew: Torah shlaima."
Tnuva, the largest purveyor of kosher
food and dairy products in the world, is cur-
rently offering a variety of dairy and cheese
products in stores across the USA.
"The global trend toward adding
Mediterranean dairy and cheese products
to daily diets has inspired us to introduce
some of our finest products," said Yoram
Behiri, president of Tnuva USA.
"And, you don't have to be a tourist to
actually enjoy what an Israeli hotel chef
puts out at the breakfast table because the
very same products are now available in
your local supermarket."

RB

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181 Chai Israel Magazine •

800.327.3191

September 2013

OH

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EL

AL

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