Cheese and crackers

Kosher Cheese Comes of Age

When Brent Delman was growing up in Cleveland, his culturally Jewish family, like their Eastern European forebears, ate lots of soft, fresh cheese—cream cheese, sour cream, cottage cheese—without worrying much about whether it was kosher. After all, cheese is just curdled milk, and as long as it’s not eaten with meat, what could be treif about it?

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Talk of the Table // Cheesecake

While cheesecake has long been popular among Jews with a sweet tooth, the creamy, rich indulgence is now as American as apple pie, a symbol of how thoroughly Jews have integrated into American life. As cookbook author Joan Nathan says, “Jews like cheesecake because they like to eat good rich dishes, even if they shouldn’t”—but then again, who doesn’t?

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Slivovitz: A Plum (Brandy) Choice

For many Jews, slivovitz—the Eastern European plum brandy—is wrapped in nostalgia, evoking memories of irascible relatives downing fiery shots over Yiddish banter, or the mysterious bottle at the back of your grandmother’s pantry, revealed only during Passover seders. Over the years, slivovitz has become a distinctly Jewish beverage, one to rival Manischewitz wine, and a popular social lubricant to celebrate the good times and lament the bad.

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