Ruthie Edelstein

1 month ago | myjewishlearning.com | Rachel Myerson |Ruthie Edelstein

The classic Israeli breakfast includes a full smorgasbord of cheeses with options to dip, spread, crumble, toss or simply pick up with your fingers and place into your mouth. If you’ve ever had an Israeli breakfast, whether it be on a kibbutz, in a cafe or at a hotel, you’ve probably been served Israeli cheese.   Archaeological sites going back to 7,000 BCE show that the domestication of sheep and goats could have led to the development of the land’s first cheeses.