Gastronomy – Israeli Cheeses – More than Just Yellow and White

According to Israeli Chef Haim Cohen, Israel used to have two types of cheese: “yellow” cheese and “white” cheese, but please note the past tense, because there has been a cheese evolution in Israel if you will, and although you can still purchase yellow cheese and white cheese, the market is growing and the Israeli Dairy Board and the Israel Export & International Cooperation Institute are doing their part in getting the word out.

On February 3, 2005, the Artisanal Cheese Center, www.artsinalcheese.com, in New York hosted the first Israeli Cheese Experience in the United States, and Luxury Experience Magazine was on hand to experience it. The Artisanal Cheese Center was the perfect place to launch Israeli cheeses, because the Artisanal Cheese Center itself is rather young, opening in May 2003, the ACC has its own caves to mature artisanal cheeses. According to Max McCalman, Maître Fromager at the ACC and at the restaurant, Picholine, as well as cheese expert and author of the book, The Cheese Plate, “there is a growing appreciation in the United States for wines and cheeses. Most cheeses from Israel are consumed young, because it is a warm climate, as opposed to mature chesses. Americans are also eating 30-40% more cheese than they previously had, and discovering that cheese, which had a bad rap for a long time, with people thinking that cheese makes you fat, actually can be healthy and make you lose weight.” With those sentiments, we knew that Max McCalman was our kind of person!

For those readers not familiar with Israeli yellow and white cheese, we should explain. Yellow cheese is a semi-hard cheese that can be sliced or cut; white cheese is a healthy spreadable cheese that can be eaten plain with a spoon, or mixed with spices or condiments and spread on bread. Israel, like the rest of the world, has experienced the influences of many new cultures and the result is showing in its cheeses. The French have had a great influence on cheese-making in Israel and goat milk, sheep milk and cows milk cheeses are all being produced with great effects. There were over 20 cheeses presented for tasting that included Feta, Emmental, Brie and Camembert style cheeses that are now sharing the limelight with yellow and white cheese, which were also included in the tasting.

Of course, with cheese comes wine, and the Israeli Vintners are also now starting to produce wines that are causing oenophiles to sit up and take notice. In the past Kosher wines were not exactly a cause for celebration, but like everything else, that too, is changing. Ten vineyards came to the ACC to showcase their handcrafted wines from the Galilee, Shomrom, Samson and Judean Hills Wine Regions, and judging from our own experience and that of the attendees, the wines deserve notice. Although some of the wines presented were young yet drinkable, cellaring them for 2-3 years would greatly enhance their charm.

For more information on Israeli Cheeses please contact the Israel Dairy Board at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it .

© March 2005. Luxury Experience Magazine. www.luxuryexperience.com. All rights reserved.