DURHAM — Rabbi Sholom Estrin starts work at the Cultured Cow Creamery in Durham at 4:30 a.m., and he works until mid-afternoon four days each week to make cheddar cheese according to Jewish dietary laws.
The creamery is located on the grounds of a dairy farm on Kemp Road. By late morning on Tuesday, milk had already been pumped from cows in a neighboring milking parlor into a cheese vat, and Estrin was leaning inside to flip slabs of cheese curd in order to separate out the liquid whey.
Estrin, who is one of three rabbis at a synagogue in Raleigh, said kosher means “fit.” Kosher foods are prepared to certain standards as dictated by Jewish dietary laws. He said kosher cheeses have wide appeal because of their high preparation standards.
The creamery started cheese production in September, Estrin said. So far, they’ve been producing about 1,000 pounds of cheese per week. The cheese they’ve made so far is in various stages of the aging process.
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