Brigitte Mizrahi, a French Jew who now lives in los angeles, California, founded Anderson International Foods (AIF) in 1997. Ms. Mizrahi aimed to produce high-quality kosher cheeses and package them attractively.
The company currently sells kosher cheese under three labels: “Natural & Kosher” (Cholov Yisroel), which makes Mozzarella, Muenster, etc; “les Petites Fermieres” (Cholov Stam), which produces “everyday” cheeses; and “Organic & Kosher” (also Cholov Stam).
AIF sells to kosher markets, supermarkets, restaurants, and industrial clients.
Kosher Spirit spoke to Rabbi Moshe Vogel, Plant Manager at Natural & Kosher Cheese, and Rabbi Leizer Teitelbaum, an OK Rabbinic coordinator.
How do you choose your master cheese makers?
Vogel: We are drawn to craftsmen who share our passion for making the best cheeses. Our cheese makers view their skill as a form of art. We also look for cheese makers who can combine the essence of tradition – “old world, European cheese making” – with the demands of an increasingly sophisticated consumer, looking for culinary experiences.
Because our emphasis has always been on top quality, our cheeses have good shelf life. The resealable bags of shreds, for example, lets you enjoy the flavor of the cheese in your favorite dishes without having to worry about mold growth.
Other kosher giants have visited our facilities and were very impressed with the kashrus standards implemented by the OKand have stated that they would give hashgocha without changing any of the kashrus protocol.
What does it take to make a Cholov Yisroel cheese production?
Teitelbaum: A Cholov Yisroel cheese production begins with a mashgiach at the farm for the milking. AIF is always looking for new farms with more milking capacity to increase Cholov Yisroel production.
Our mashgiach goes to each farm and supervises milking from the beginning to the end. Once the milking is complete, the mashgiach oversees how the milk is loaded onto a truck and seals the truck at all openings.
Vogel: Our milk comes from dairies that share our philosophy for the humane treatment of the herd, free pastures, and rBST-free milk (no growth hormones). We believe that great cheese starts with great milk.
Teitelbaum: The cheese facilities are not located on the farms, so trucks filled with Cholov Yisroel milk are sealed at the farm with a report of the driver’s name, quantity and lot number. The mashgiach’s report is emailed to the OKright away, telling us that a Cholov Yisroel truck left the farm and headed to a plant. The trucks are unloaded within hours, so there is never a problem of kovush (absorption).
The facility that makes the bulk of AIF’s Cholov Yisroel cheeses is in California. This cheese plant has a silo dedicated for AIF’s Cholov Yisroel milk. The mashgiach is always present at the cheese production facility during a kosher production. At the cheese plant, a mashgiach is there to receive the milk; he unseals the truck and then supervises the production of cheese. From the beginning of the process, including adding the cultures and enzymes so that the milk coagulates, our mashgichim are completely involved in the production.
The actual cheese production uses microbial (non-animal) rennet and is completed within a day. The cheeses are immediately sealed, and then the aging process begins. When the cheese sets (after a certain aging period), the blocks are opened and cut at a separate facility and the mashgiach is there again to ensure that the cut and wrap, slicing and/or shredding is done according to kosher guidelines.
Rabbi Teitelbaum, what is it like working with AIF?
Teitelbaum: Moshe Vogel knows a lot about cheese, and is very into the technical details of cheese production and kashrus. Before becoming a manager, he actually worked as a mashgiach at AIF on behalf of the OK! It is very rare to have a cheese maker who really understands kashrus from the inside.
How many of AIF’s cheeses are Cholov Yisroel?
Vogel: Our Cholov Yisroel cheeses include Mozzarella, Muenster, Cheddar, Pepper Jack, American, Swiss, and Smoked Provolone. Both the Provolone and Pepper Jack cheeses are considered specialty cheeses. In addition, we are working on four more specialty cheeses, which should be available in the coming months.
Are any of AIF’s cheeses 6-hour cheeses?
Vogel: Yes, our Swiss and Parmesan (coming soon) cheeses are both 6- hour cheeses.
Rabbi Teitelbaum, how does the OK implement kosher production at AIF facilities?
RLT: The Cholov Yisroel farms are located in Southern California. I personally set up the kashrus system with Rabbi Vogel. We have a team of over 15 mashgichim that work in different aspects of the production— from milking, to the actual cheese production, to the cheese cutting. There is absolutely no “cutting corners” when it comes to the kashrus at AIF.
Where did you learn so much about the art of cheese production?
Vogel: I took courses at California Polytechnic State University to study the art of cheese making and earned a California pasteurizing license, as well. The mix of having someone with kashrus experience and an intimate knowledge of cheese production is unique to AIF!
How has it been working with the OK?
Vogel: We have had no difficulties working with the OK. They have been very helpful—fantastic, actually. The rabbis at the OKare knowledgeable and professional and always coming up with innovative and creative ideas to make sure production works smoothly.
Where can consumers purchase AIF cheeses?
Vogel: Our cheeses are available at supermarkets and kosher stores nationwide, as well as in Costco stores in Jewish areas. If consumers ask the manager of their local grocery store to carry our products, they will likely find a way to get them on the shelves.
Have any other kosher inspectors come to AIF plants?
Vogel: Other kosher giants have visited our facilities and were very impressed with the kashrus standards implemented by the OK and have stated that they would give hashgocha without changing any of the kashrus protocol.
Any final remarks?
Vogel: AIF is passionate about cheese and passionate about kosher. We look for facilities and cheese makers who are passionate about the art of making cheese and strive to provide consumers with the best product and the highest kosher standards.
to “Me too” who claims he/she had to kasher a lot of keilim. What nonsense! Cholov Stam cheese is not treife, there is no need for kashering keilim if used. Learn the halocho before you post such nonsense!
I love Natural and Kosher, especially b/c they avoid growth hormones. The other companies say “no injected hormones” but N&K say RBST-free. I hate the idea of giving our children growth hormones, from what I read about their dangers. I must agree about the labelling, though. I also was misled by the packaging — I was in a rush and what I had looked an awful lot like the cholov Yisroel product. It was a horrible feeling to find that after so many years of going out of my way to eat Cholov Yisroel that I had eaten the wrong… Read more »
After having had kosher cheese in France, I am surprised to find out that the manufacturer of this product is French. American cheese tastes like salty soap compared to what real cheese tastes like.
Making cheese for people “looking for culinary experiences!?” That basically flies in face of all of Chassidus and Judaism as Chassidim know it. How can he say that with a straight face ….
It was intresting for me to se this discussion. I too bought the cholov stam cheese by mistake. I had to kasher a lot of keilim. I thought I was the only one. Please change packaging.
When a person makes a purchase of cheese they have to LOOK at the label. The Cholov Yisroel Label is red and black. The other one isnt. IF u can be nichshol, Chas Veshalom,, then I am afraid to find out what else you can be nichshol on, because that means u r not LOOKING at what you buy,, u r assuming, and we know what assume stands for.
Thanks for your compliments on the taste of Natural and Kosher cheeses. I want to clarify a few things said by commenters. 1) Natural and Kosher cheeses are ALL NATURAL. There are no preservatives or yeast inhibitors in our cheeses. We pay special attention to the fact that our packaging is superior, and we are meticulous about the plants cleanliness, those are the only reasons our cheeses dont mold. 2) Our labels cholov yisroel labels and our cholov stam lables do indeed have our signature squares down the side, but Cholov Yisroel labels all have a red wax seal. The… Read more »
I also made the mistake and bought it at my local supermarket because I remembered “seeing it” in the frum stores.
Why don’t you read your own comment? “they are not axactly the same”!!!! I am saying that after they found out that many people were nichsol, they should make a few more little changes. I am also in the know (from a person who heard it from ok) that the company is trying to keep the flow of identity between the two brands. I am not choished Ch”V that the intention is to be machsil people. I justthinkthat OK has to push the comapny more to make clear differences between the two brands.
even if they are not exactly the same, they may still confuse the buyer, take in consideration what #2 said in any case
if you look at the packages they are not exactly the same
Try Chevington from the UK (available in Benz’s.) Unbelievable cheese.
thier cholov yisrael and cholov stam products have similar design elements that makes it very confusing. It was brought to their attention and nothing changed. The main similarity is the fact that they have a line of square boxes, each containing a fact about the cheese. these boxes include icons for various health benifits as well as a box for the ok hechsher. The difference is that the cholov yisral one has an additionl box that says that it is cholov yisral. They should either write bythe ok non cholov yisrael, or remove the symbol of ok from that line… Read more »
They make delicious cheese sold at costco. It doesn’t mold because they contain mold inhibitors or other preserves.