Topical Encyclopedia In the ancient Jewish diet, cheese was a notable component, reflecting both the pastoral lifestyle of the Israelites and their adherence to dietary laws as prescribed in the Torah. Cheese, a product of milk, was consumed in various forms and was often made from the milk of sheep, goats, and cows. The process of cheese-making and the articles used for it were influenced by both practical needs and religious regulations.Biblical References and Cultural Context While the Bible does not provide explicit instructions on cheese-making, it does mention cheese in several passages, indicating its presence in the diet of the Israelites. For instance, in 1 Samuel 17:18, Jesse instructs David to take "ten cheeses to the commander of their thousand," suggesting that cheese was a valued commodity and a part of provisions for sustenance. Similarly, in 2 Samuel 17:29, cheese is listed among the items brought to David and his people during their flight from Absalom, highlighting its role as a staple food. Dietary Laws and Cheese Production The dietary laws outlined in Leviticus and Deuteronomy, known as kashrut, significantly influenced the production and consumption of cheese. These laws prohibited the mixing of meat and dairy, as stated in Exodus 23:19 : "You must not boil a young goat in its mother’s milk." This commandment led to the development of distinct practices in cheese-making to ensure separation from meat products. Cheese-making involved the use of rennet, a substance traditionally derived from the stomach lining of animals, to curdle milk. However, to comply with kashrut, Jewish cheese-makers would have sought alternative sources of rennet or methods that did not involve animal-derived rennet, such as using plant-based coagulants or microbial enzymes. Articles and Implements Used The articles used in cheese-making would have included basic tools and vessels, often made from materials that were readily available and considered ritually clean. These might have included: · Milk Pails and Jugs: Used for collecting and storing milk, these vessels were typically made of clay or stone, materials that could be easily cleaned and were less likely to absorb impurities. · Cheesecloths: Used for straining and shaping the curds, cheesecloths would have been made from linen or other natural fibers, allowing for proper drainage and formation of the cheese. · Presses and Molds: Simple wooden or stone presses and molds would have been employed to shape and compact the cheese, ensuring it held together and aged properly. · Knives and Cutting Tools: Used for cutting curds and finished cheese, these tools needed to be kept clean and separate from those used for meat to maintain dietary purity. Cultural and Religious Significance Cheese held not only nutritional value but also cultural and religious significance. It was a symbol of abundance and hospitality, often included in offerings and feasts. The pastoral imagery associated with cheese and dairy products is prevalent in biblical literature, reflecting the agrarian lifestyle of the Israelites and their reliance on God's provision. In summary, cheese was an integral part of the Jewish diet, shaped by both practical considerations and religious laws. The articles used in its production were chosen to align with the principles of kashrut, ensuring that this staple food could be enjoyed in accordance with divine commandments. Torrey's Topical Textbook 1 Samuel 17:18And carry these ten cheeses to the captain of their thousand, and look how your brothers fare, and take their pledge. Torrey's Topical Textbook Job 10:10 Library The Morning-Meal in the Pharisee's House - Meals and Feasts among ... Resources What is a Daniel Fast? | GotQuestions.orgWhat made some animals clean and others unclean (Genesis 7)? | GotQuestions.org How should a Christian view weight loss? What does the Bible say about obesity and weight loss? | GotQuestions.org Diet: Dictionary and Thesaurus | Clyx.com Bible Concordance • Bible Dictionary • Bible Encyclopedia • Topical Bible • Bible Thesuarus Subtopics The Diet of the Jews in Patriarchal Age The Diet of the Jews in the Wilderness The Diet of the Jews of the Poor, Frugal The Diet of the Jews of the Rich, Luxurious The Diet of the Jews was Taken in the Evening The Diet of the Jews was Taken in the Morning, Sparingly The Diet of the Jews was Taken with the Hand The Diet of the Jews was Taken: At Noon The Diet of the Jews was Taken: Often Reclining The Diet of the Jews was Taken: Often Sitting The Diet of the Jews: A Hymn Sung After The Diet of the Jews: Articles of, often Sent As Presents The Diet of the Jews: Articles Used for Bread The Diet of the Jews: Articles Used for Butter The Diet of the Jews: Articles Used for Cheese The Diet of the Jews: Articles Used for Dried Fruit The Diet of the Jews: Articles Used for Fish The Diet of the Jews: Articles Used for Flesh The Diet of the Jews: Articles Used for Fruit The Diet of the Jews: Articles Used for Herbs The Diet of the Jews: Articles Used for Honey The Diet of the Jews: Articles Used for Milk The Diet of the Jews: Articles Used for Oil The Diet of the Jews: Articles Used for Parched Corn The Diet of the Jews: Articles Used for Vinegar The Diet of the Jews: Articles Used for Water The Diet of the Jews: Articles Used for Wine The Diet of the Jews: Expressed by Bread and Water The Diet of the Jews: Generally Prepared by Females The Diet of the Jews: Men and Women did not Partake of Together The Diet of the Jews: Purification Before The Diet of the Jews: Thanks Given Before Related Terms The-not-beloved (1 Occurrence) Kir'iath-je'arim (18 Occurrences) Kirjathjearim (17 Occurrences) Vine-dressers (18 Occurrences) Kirjath-jearim (17 Occurrences) Kibroth-hattaavah (5 Occurrences) |
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