For various reasons we needed to locate some Kosher dairy products today, which proved to be more difficult on short notice than I imagined. However, if anyone wants to set up a shop selling such things, it’s obvious that it should be called “Jews for Cheeses.”
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Badabing. I’ll be here all week.
Perhaps not such a huge tribute, but the entirety of that post goes immediately into ye olde .signature file. Thanks, Kieran.
Not to drizzle on the comedy parade, but shouldn’t it be “Cheeses for Jews”? By the way, if this stuff is for you, make sure to ready yourself for the, um, digestive consequences of eating kosher cheese.
Google search. Also.
I vaguely remember having once purchased “kosher dill pickles” in the local Safeway in the hope it would be low in or free of “chemical” ingredients (or actually rather more strong on the “taste” side as a consequence), but was disappointed. Apparently the commercial interpretation of both “kosher” and “halal” leaves something to be desired, and I’m left to reading labels and tasting the product.
Not to drizzle on the comedy parade, but shouldn’t it be “Cheeses for Jews”? No, because while they sell the Cheese for Jews, they are the Jews for Cheeses.
Cheese is Christ!
Chees is Kraft
Blessed are the cheesemakers.
Not cheese-related, I’m afraid, but why isn’t there a shop called Jonie Loves Tschochkes? Another business opportunity surely.
There is a Joanie Loves Tchotchkes in this gaming business directory. Most of the other search results are about a film.
Now remember, “pun” spelled backwards is N.U.P., and that will be e-nup outta you.
Now remember, “pun” spelled backwards is N.U.P., and that will be e-nup outta you.
So I interrupted a nice cheese thread, mis-spelled Joanie, naively entered my email address when asked to do so, and was all wrong in the first place. Well done me.
I disagree. Not Jews for Cheeses. It should be Cheeses of Nazareth!
Do you think Ruben is the Treasure of Sierra’s Madre?
Why would kosher cheese have digestive consequences? Is there something inherently trayf about cheese? That is, wouldn’t almost any cheese, if made using proper equipment, etc., be kosher? (I exclude cheese made from lobster milk or something)
Rennet is a derivative of a calf’s stomach lining, and therefore, upon introduction into the cheese culture, creates a basar v’chalav condition. In other words, thou shalt not seethe the milk in the stomach of the calf.
The only kosher cheeses made with “rennet” are made using rennet that comes from GMO bacterial culture.
NYC teacher, Thanks. I didn’t know that.
This is not a cheese shop. And no dancing.
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