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Gvina levana (Hebrew: גבינה לבנה), which means "white cheese" in Hebrew, also known as Israeli white cheese, is a soft, creamy, and tangy cheese that is popular in Israel. The cheese is made from cow's milk and has a texture similar to sour cream, but is less sour and less tangy. It is used in a variety of dishes in Israeli cuisine and is an important part of Israeli culture.

Origins

According to food journalist Janna Gur and others, the cheese was likely brought to Israel from Germany by Templers, who called it Weißkäse. Although the original recipes called for pig rennet, the food was approved by Rabbi Issar Yehuda Unterman as kosher because it is such a minute ingredient in the final product.

Gvina Levana has been a staple of Israeli cuisine for over 50 years. It was first introduced by the Tnuva dairy company in the 1960s as a new type of cheese that could be easily spread on bread or crackers. Today, Gvina Levana is produced by several different companies and is widely available in supermarkets and grocery stores throughout Israel.

Description

The cheese is of a loose, spreadable consistency, less dense than cream cheese; it can be eaten with a spoon. It is unripened and similar to a quark. The cheese is generally produced in 5% and 9% fat versions, but also in a 1/2% version.

Uses

Gvina Levana is a versatile cheese that can be used in a variety of dishes both sweet and savory. It is often used as a spread on bread or crackers, and it can also be used as a topping for salads or vegetables. In addition, Gvina Levana is a key ingredient in many Israeli dishes, such as Israeli cheesecake and quiche. It occasionally is added to dough or cake batter instead of yogurt or sour cream. Gvina Levana has become an integral part of the Israeli breakfast, which is often referred to as "Israeli-style breakfast". This breakfast typically consists of eggs, fresh vegetables, bread and Gvina Levana.

Variants

Vegan

In recent years, Gvina Levana has also become a popular ingredient in vegan and plant-based diets. Vegan versions of Gvina Levana are made from plant-based milk and are used as a substitute for traditional dairy-based Gvina Levana.

Artisanal

In recent years, there has been a growing interest in artisanal versions of Gvina Levana, made by small-scale producers using traditional techniques. These artisanal cheeses are often sold in specialty food stores and farmers' markets.

Export

Gvina Levana is exported, particularly to Jewish communities in the United States and Europe.

Role in Israeli culture

Gvina Levana is an important part of Israeli cuisine and culture, and it is often referenced in the country's popular culture. In Hebrew, the phrase "Gvina Levana" is sometimes used to refer to something that is simple, basic, and uncomplicated.

See also

• List of Israeli cheeses
• Cream cheese

References

1. ^ Rogov, Daniel (2005). The Ultimate Guide to Israeli Wines. Gefen Publishing House.
2. ^ Solomonov, Mike; Cook, Steven (2018). Israeli Soul: Easy, Essential, Delicious. HMH. ISBN 9780544970373.
3. ^ Atlas, Gil (2012). The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan. Bloomsbury Publishing. ISBN 9781623717667.
4. "Foodies Unite: Best Cheese to Try in Israel". Ha'aretz. Ha'aretz. Retrieved 29 March 2023.
5. ^ "Artisan Cheese in Israel". Ministry of Agriculture and Rural Development. Retrieved 29 March 2023.
6. ^ Ben-Ami, Yuval (2011-06-06). "Since Shavuot lost its context, let's celebrate White Cheese". +972 Magazine. Retrieved 2023-04-11.
7. Admony, Einat; Gur, Janna (2019-09-17). Shuk: From Market to Table, the Heart of Israeli Home Cooking. Artisan Books. p. 46. ISBN 978-1-57965-672-0.
8. ^ Schreiber, Anne (2010). The Ultimate Guide to Kosher Cheese. Universe Publishing.
9. Sheen, Barbara (2011-08-19). Foods of Israel. Greenhaven Publishing LLC. ISBN 978-0-7377-6126-9.

• Israeli cheeses
• Jewish cuisine
• Cow's-milk cheeses
• Middle Eastern cheeses