Kosher moz­zarella! Blessed are these cheese­mak­ers

The Jewish Chronicle - - NEWS - BY JONATHAN KAL­MUS

THE WORLD’S first Ital­ian-made kosher moz­zarella is on sale in Bri­tain thanks to an Ital­ian fam­ily who opened their doors to the Manch­ester Beth Din.

Tra­di­tional moz­zarella is made with buf­falo milk from non-kosher dairies and soaked in heated brine baths, mak­ing it im­pos­si­ble to re­move nonkosher in­gre­di­ents.

Only Amer­i­can and Cana­dian-made ver­sions have been avail­able, usu­ally from ded­i­cated fac­to­ries.

But Ital­ian Chabad rabbi Ron­nie Ca­narutto con­tacted the Beth Din af­ter find­ing a cheese-mak­ing fam­ily near Venice will­ing to di­vulge their se­cret recipe.

“This is a fam­ily who do not nor­mally tell their se­crets which is key to the cheese’s qual­ity,” said Mr Ca­narutto.

“The dif­fi­culty lay in the fam­ily un­der­stand­ing why we needed to in­spect ev­ery­thing, but they were will­ing once they un­der­stood the logic of kosher food pro­duc­tion.”

Beth Din in­spec­tors trav­elled to Italy to ad­vise the cheese­mak­ers on the tech­ni­cal­i­ties of kosher­ing the baths and other equip­ment and Dayan Ye­huda Osher Steiner re­turned in May to cer­tify the the first two tonnes of kosher cheese made us­ing the new tech­niques.

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