This and That

Random bits of my life

Posts Tagged ‘basher’

Basher Fromagerie, the Best (Not Kosher) Cheese in Town

Posted by Avital Pinnick on July 12, 2009

It seems presumptuous for me to blog about a place that I only visited for a few minutes, last Thursday, but I don’t think I will ever forget it. And it will not be my only visit.

If there’s a kosher cheese heaven, it must be Basher’s Fromagerie in Mahane Yehuda (53 Etz Hayim Street, the covered shuk, midway between Yaffo and Agrippas, 02-625-7969).

Basher's Fromagerie

Eli Basher and his brother Dudi are Mahane Yehuda veterans (or vatikim, as we call them). Their grandfather and father ran a successful restaurant in the shuk for many years. Now Eli Basher has a shop that carries over 700 kinds of kosher cheeses. Actually, I read one article that claims 850 cheeses, but I’ve never counted. Maybe I’ll ask next time I’m there.

Basher's Fromagerie

The staff know their cheeses and will press upon you any number of free samples.

Basher's Fromagerie

My moment of capitulation arrived with the Gruyere. I like Gruyere and always thought of it as a nice, mild, nutty cheese for making fondue, among other things. Goes well with dry wines. Remember that scene in “Confessions of a Shopaholic” where the heroine, deeply in debt, sees the perfect green scarf and decides that she MUST have that scarf? That’s what happened to me when I tasted the Gruyere. The flavour was so deep and penetrating, the texture so smooth and melting, that I knew I had to purchase that cheese. I hadn’t planned to buy anything, just take pictures. A tiny wedge cost more than a whole chicken. I had to have that cheese.

Basher's Fromagerie

I used only 50 gms of that wedge of cheese to make a tomato and gruyere quiche. The other 50 gms are carefully wrapped and stored for my next inspiration.

I found an article on the Web that describes Eli and Dudi’s wine and cheese shop, Wine & More (New Industrial Zone – Rishon LeZion, G-compound, Yaldei Teheran 3 Street), in Rishon LeZion. No idea whether it’s kosher. It probably isn’t.

A co-worker told me that the kosher cheese industry received a boost, indirectly, from the outbreak of mad cow disease. Many European cheese-makers switched to microbial rennet, which made it much easier to receive kosher certification. (Kosher cheeses can be made with animal rennet, but most are made with synthetic rennet. The OU site has a clearly written, somewhat technical, article that explains kosher dairy products.)


Update (July 2011): I’ve heard reports that not all of Basher’s cheeses are kosher, so check the wrapper first! If you’re buying off the block, as to see a wrapper or certification. It’s still fabulous cheese but you can’t assume that it’s all kosher or chalav yisroel, etc.

Update (January 2012): Basher’s has no kosher supervision. Sorry! What a pity….
See Jerusalem Kosher News for details.

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Tomato and Gruyere Quiche

Posted by Avital Pinnick on July 10, 2009

I made this quiche this morning with the plum tomatoes and Gruyere cheese that I bought yesterday at Basher’s Fromagerie, in Mahane Yehuda. The Gruyere was expensive that I used only 50 gms (a little less than 2 ounces) but I can smell it through the whole house. In fact, after I grated the cheese, I had to cover it because the smell was making me so hungry. The original plan was a tomato and Gruyere tart, but at the last minute I converted it into a quiche because I decided I wanted something slightly more substantial for a Shabbat lunch. My measurements below are a little quirky because I don’t use a recipe for my pastry. I just use the 1:2 ratio (by weight) of butter to flour and butter is sold in 100 and 200 gm blocks in Israel.

Note: If you’re substituting a cheese of lower quality or (gasp!) Israeli “yellow” cheese, you will probably need a lot more to get any flavour at all.

Tomato and Gruyere Quiche
Yield: 11″ quiche

Pastry
200 gm flour
1 tsp salt
100 gm butter, chilled and cut into pieces
5-6 tbs ice water

Filling
1 tbs mustard ancien (Dijon with seeds)
6 plum tomatoes, sliced into 1/4 inch slices
4 eggs
1/2 cup milk
50 gm Gruyere cheese, finely grated
salt and fresh ground pepper

Preheat oven to 400 F (200 C).

Combine the flour and salt. Cut the chilled butter pieces into the flour with a pastry blender or two knives. Sprinkle just enough water and toss with a fork until the dough barely holds together. Press into a flat disk, wrap in plastic wrap, and chill for 2 hours.

Roll pastry on a floured board until it is a 13″ round. Carefully fit it into an 11-inch quiche pan. Prick all over with a fork, cover with foil, weight with beans, and bake blind for 12 minutes. Lower oven temperature to 350 F (180 C).

Cool pastry shell slightly. Spread mustard thinly on base. Fill shell with single layer of plum tomato slices. Season with salt and pepper. Beat eggs with milk and pour over the tomato slices into the shell. Sprinkle Gruyere cheese on top. Bake for 35 minutes or until golden. Cool in dish on rack.


Update (Jan 2012): Basher’s has no kosher certification. 😦 See Jerusalem Kosher News for details.

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