The following shiur was delivered by Rabbi Shloime Pollak, Daf Yomi maggid shiur at the Sterling Forest Beis Medrash inLakewood.
Historically, cheese-making was done in monasteries, by monks and nuns. In fact, there are still many cheeses that are referred to as monastery cheeses.
Can it be that this tradition actually came from the Jews – and, more specifically, the kohanim?
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