Traceability and Kosher Cheese Production

The production of Kosher cheese, in accordance with Jewish law, requires extensive cleaning, boiling and sanitization of the cheese making equipment, vats and utensils. In the case of a Chalav Yisrael product, the milk must be supervised from the time the animal is milked until the time of production. Interestingly enough, the concept of this age-old custom is becoming universalized in a movement called Traceability, which has already been made a legal requirement in some parts of the world, such as the European Union.

My pecorino romano is made on the island of Sardinia and is a certified DOP cheese – meaning the origin and production methods of this particular cheese are certified authentic and are produced with milk from the specific animal breed and region. This cheese offers the ultimate in traceability as someone is constantly watching and knowing where the milk and then cheese is – “From Farm to Fork”. Interesting how an ancient tradition and a new food trend come together!
For more information about our Kosher Certification, call 718-698-5154 or message us directly on our Facebook page.

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The Cheese Guy • P.O. Box 144, Yonkers, NY 10704 • ph:718.698.5154 fx:718.698.1441 • brent@thecheeseguy.com