Rabbi Avrohom Gordimer

Cholov Yisroel: Unraveling the Mysteries

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(This article originally appeared in the Daf Ha-Kashrus.) “There is no purpose in drinking cholov Yisroel today, as the government inspects the dairies and makes sure that all the milk is kosher.” “What makes milk cholov Yisroel? Isn’t all milk with a hechsher under rabbinical supervision anyway?” Cholov Yisroel is one of the most misunderstood concepts in all […]

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Not So Simple: Yogurt Production and Unusual Halachic Considerations

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Yogurt is among the trickiest of dairy products; it appears to be so straightforward, yet its production and the halachic questions it generates rise to the greatest heights of complexity. Let’s take a look at basic production and then address some little-known halachic considerations. Ingredients and Production In order to produce yogurt, one must of […]

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Poking through the Holes of Kosher Cheese: How Is Kosher Cheese Made, and Why Is It Unique?

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(This article originally appeared in Ami Magazine.) Although people who serve milchige meals on Shavuos may think that they will also incidentally save some money in the process, as dairy food is typically less costly that meat, they often experience sticker shock when they see how expensive the cheese is. Why is this? An enormous amount of […]

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Ice Cream and Frozen Desserts

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Before we know it, the heat of summer will be upon us, and many of us will be consuming ice cream and other frozen sweets in an effort to keep cool. So long as our summertime frozen treats are reliably-certified, we do not think too much about how they are made or about the kashrus […]

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Aged Cheese and Cheese Powders: New Discussion of an Age-Old Issue

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We are familiar with the rule of refraining from consuming meat after eating certain types of cheese. In Yoreh Deah 89:2, the Remo writes, “And there are those who are strict and do not consume meat after eating cheese (source: Mordechai and Beis Yosef in the name of Maharam; v. Tur Yoreh Deah 89), and […]

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Cheeses – When Waiting is Required

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Below is a list of many varieties of cheese, along with the times for which they are aged. A check mark next to an entry indicates that the OU’s poskim maintain that one must wait after eating that specific cheese before then partaking of meat. One should also wait after eating pungent cheese, even if not aged, […]

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Waiting After Eating Hard Cheese: Some Hard Facts

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We are familiar with the rule of refraining from consuming meat after eating certain types of cheese. In Yoreh Deah 89:2, the Remo writes, “And there are those who are strict and do not consume meat after eating cheese (source: Mordechai and Beis Yosef in the name of Maharam; v. Tur Yoreh Deah 89), and […]

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Contemporary Issues & Halachic Applications in Dairy Kashrus

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Milk Supervisions, Cheese Making, and Butter Production Recorded: Sept. 14, 2014 @ The Ohr Chaim Night Kollel – Rabbi Nachum Sheiner Presented by: Rabbi Avroham Gordimer; Rabbinic Coordinator/Dairy Specialist at the OU, Chairman of the OU Dairy Committee.

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It’s Dairy. And Parve. Sort Of. In a Way…

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Some foods just can’t make up their minds! If I prepare a parve food in a clean dairy utensil, it’s treated like dairy in some ways and parve in others…so now what do I do? Join Rabbi Avrohom Gordimer, a Rabbinic Coordinator with OU Kashruth possessing unparalleled expertise in dairy products, as he explores the […]

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Dairy Products: Solving the “Moo”steries

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Take one cow. Add one bucket. Voila – dairy products! So whence all of the kashrus issues? Join Rabbi Avrohom Gordimer, a Rabbinic Coordinator with OU Kashruth possessing vast expertise and experience in the dairy industry, as he explores such questions as: Why does ice cream need rigorous supervision? Isn’t AA grade butter inherently kosher? […]

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Rabbi Avrohom Gordimer