The Institute of Israel Technology and Jewish Diplomatic Studies is developing artisanal Israeli cheese and Israeli wine options as:
- cheese and wine maker certified training
- production of Israeli brands for the Mongolian marketplace
Israeli Cheese flavors who may or may not know:
Brinza Cheese / Gvinat Brinza – גבינת ברינזה
Brinza not Breezer! An Arab semi-hard white cheese derived from cow’s milk. Can be used in cooking. Around 15% fat content
Bulgarian Cheese / Gvinat Bulgarit – גבינת בולגרית
A white cheese, similar to Feta but saltier. Popular in Israel, this cheese originates in the Balkan countries. From 5% – 28% fat content. Great in salads or where any Feta type cheese is called for. Nice on pizza too. Expect to pay around 80NIS/kg for prepacked Bulgarian cheese.
Canaan Cheese / Gvinat Kna’an – גבינת כנען
Canaan cheese is a white cheese with a 5% fat content. A salt-free cheese. Great for baking and even in cheese-cakes. Expect to pay around 45 – 50 shekels/kilo
Cottage Cheese / Gvinat Kotteg’ – גבינת קוטג
Cottage Cheese has a mild flavor. The whey has been separated so that only the curds remain. It is drained but not pressed. Cottage cheese was originally a home-made cheese, made from left-over milk – hence the name. Cottage cheese can be eaten in a variety of different ways: by itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, with granola and cinnamon, in salads, as a chip dip, as a replacement for mayonnaise in tuna salad or in a variety of other ways. From a 3% and upward fat content it can also be bought with a variety of flavorings. A price-war in Israel a few years ago, resulted in the price of Cottage dropping and remaining at between 4.5 and 6 shekels for a 250 gr tub. Expect to pay more for flavored Cottage.
Emek Cheese / Gvinat Emek – גבינת עמק
Emek is a hard, light-yellow cheese popular in Israel. The recipe hasn’t changed since 1942. It takes 1.5 cups of milk to produce a 28gr slice of cheese. Made from cows’ milk it usually has a 28% fat content. Sliced in a sandwich, melted in a toasted cheese {Heb: Tost} it can also be used on pizza, in pashtidot, (crustless quiche), soufflés and cheese sauces. It has a mild flavor but does not quite measure up to Edam, Sweetmilk or Cheddar cheeses. Expect to pay between 40 -80 shekels/kilo depending on the fat content. 5 percent and 9% are most expensive.
Galil – A Blue Cheese Variety / Gvinat Galil Rokfor – גבינת גליל רוקפור
Tnuva’s brand name for their Roquefort style blue cheese is Galil. Each dairy has its own name like Roq-Kfar, Bar-Kfar or Kachol Lavan. Blue cheese goes well with thick crusted country-style bread, grapes, apples and walnuts. Sweet dessert wines are often drunk as accompaniments to blue cheeses; some enjoy a Cabernet Sauvignon with their blue cheese. Add it to creamy salad dressings. If you are not put off by the distinct smell, you will discover a strong, salty flavor. Made from sheep’s or goats’ milk. 100 NIS – 140 NIS per kilo is the average price for this type of cheese.
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Gilboa Cheese / Gvinat Gilboa – גבינת גילבוע
Similar to Emek, Gilboa has a 22% fat content, Gilboa is a hard yellow cheese. Just like Emek it can be used in recipes that call for Edam, Sweetmilk or Cheddar. Price range is between 45 NIS – 65 NIS per kilo
Labaneh – לבנה
A soft white cream cheese popular in the Middle-East. Labaneh starts off as a yogurt which has been strained to give it a firmer consistency. It is derived from goat, sheep or cow’s milk. Often served in balls with olive oil, zaatar and pita. Between 9 – 30% fat content. Expect to pay between 30 NIS per kg and around 100 NIS per kg for balls made from buffalo milk.
Soft-white, Creamed Cheese / Gvina Levana – גבינה לבנה
From 3% fat content and upwards, white, creamed cheese is made by all the large dairies. 250 gr tubs are the usual size, but it can also be bought in 500 and 750 gram tubs. These larger sizes are great for your Shavuot cheese cake. You can substitute white creamed cheese for recipes that call for sour cream and plain yogurt.
Symphonia and Napoleon have higher fat contents, often flavored with garlic, onions, dill etc. they are similar to the American Philadelphia cheese.
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Tal HaEmek Cheese / Gvinat Tal HaEmek – גבינת טל העמק
With large holes, the Tal HaEmek cheese is easily recognizable – it’s Israel’s version of the Swiss Ementhaaler cheese. It has a sharp flavor. Tal HaEmek has around a 30% fat content. Expect to pay anywhere between 40 – 90 shekels/kilo
Tsfatit Cheese / Gvina Tsfatit – גבינת צפתית
Tzfatit cheese is a semi-hard, salty white cheese with a rubbery consistency. It was first produced in 1840 originally from sheep’s milk by the HaMeiri dairy in the holy city of Tzfat (hence the name) in Northern Israel and is still produced there by descendants of the original cheese makers. It is made from cow’s, goat’s or sheep’s milk. Price point – around 80 shekels/kilo. Use it lasagna, pashtidot, boerekas or any recipe that calls for white cheese. Delicious on a sandwich with tapenade and sun dried tomatoes.
There are many ways to enjoy your cheese and aside from the fat content cheese contains the goodness of a number of essential nutrients, including protein, calcium, zinc, phosphorus, magnesium, vitamin A, vitamin B2 (riboflavin) and vitamin B12.
Source: Anglolist.com
Cheesemaking in Israel
Israelis learned the productions of this cheese from the Templars, German-Protestant settlers who immigrated to Israel in the second half of the 19th century.
The Templars believed that only by living and working in Palestine, they could promote the second coming of the Christ. They settled in a few colonies around the country and, among other ventures opened a highly modern dairy farm, specializing in cow’s milk products. Jews living in Palestine at the time appreciated this white creamy cheese since it did not involve using rennet and therefore was naturally kosher.
While making their living selling dairy products to the Jewish population in Palestine, some of the Templars joined the Nazi party and in 1939 enlisted in the German Army. Viewed as enemy nationals, the Templars were eventually deported from Israel by the British who ruled Palestine at the time. But the Templars’ dairy heritage is still with us and the white cheese is still one of the most popular cheeses in Israel.