Cheese

Expressions researched:
"Cheese"

BG Chapters 13 - 18

BG 17.10, Purport:

Animal fat is available in the form of milk, which is the most wonderful of all foods. Milk, butter, cheese and similar products give animal fat in a form which rules out any need for the killing of innocent creatures.

CC Antya-lila

CC Antya 10.26, Translation:

She made long-lasting cheese, many varieties of sweetmeats with milk and cream, and many other varied preparations, such as amṛta-karpūra

Bhagavad-gita As It Is Lectures

Lecture on BG 1.10 -- London, July 12, 1973:

A small piece of meat they are eating, not very much. But for these small pieces, so many population, huge quantity of slaughterhouse is being maintained. They cannot give up that small piece of meat. What is the difficulty? They can make... The same thing can be made by milk, milk product, channa. What do you call curd? Cheese. You prepare cheese and fry it. You'll get the same taste. But let the animal live, take its milk, and prepare so many milk preparations.

Srimad-Bhagavatam Lectures

Lecture on SB 5.5.1-2 -- London (Tittenhurst), September 13, 1969:

Devotee (1): You gave some diet that we should follow. We shouldn't have meat, eggs, fish, and chicken. Can we eat cheese? I mean, is everything else possible? Can we eat anything else that isn't fish..., meat, fish, eggs and chicken? Is there anything else we should not eat in our diet?

Prabhupāda: Our program is to eat kṛṣṇa-prasāda.

Lecture on SB 5.5.1-2 -- London (Tittenhurst), September 13, 1969:

Cheese also. Cheese is milk preparation. You can eat. And offer it to Kṛṣṇa, that "Kṛṣṇa, these things are supplied by You. Kindly You taste it, then I'll take." You can do that everywhere. Kṛṣṇa is everywhere. At least we should acknowledge that everything is sent by Kṛṣṇa, or God.

Lecture on SB 5.5.3 -- Stockholm, September 9, 1973:

If you have got enough milk production, you can take, break the milk, and you get cheese. And from cheese, if you... We are daily doing that. You can make nice preparation, chānā. That is very nutritious, full of protein. And you can make rasagullā, sandeśa, so many other preparations from the casein of the cheese. But they do not know. Crude civilization, and take a lump of flesh and boil it and give little salt and black pepper and eat like animal. This is civilization.

Lecture on SB 7.7.22-26 -- San Francisco, March 10, 1967:

Guest (3): A feeling of oneness with the universe?

Prabhupāda: Well, when you feel Kṛṣṇa, that is, He is... Kṛṣṇa is the central point. If you know what is milk, then you know what is butter, what is cheese, what is yogurt, everything, because everything is milk product. So if you know Kṛṣṇa, everything is Kṛṣṇa product, so you know everything. That is universal knowledge. That is oneness.

1973 Conversations and Morning Walks

Room Conversation -- February 26, 1973, Jakarta:

Devotee: I think it's called rice.

Prabhupāda: Rice, yes. In Bengali we call muḍi. It is very popular, staple food for ordinary, everyone. In Bengal village, it is very popular because they're rice eaters. From rice they make this puffed rice. So they taking it in the morning. Puffed rice, mixed with molasses and cheese. It makes very good combination. Similarly... Puffed rice must be there, and fruits, like mango, banana, little molasses, and cheese mixed together. It is very nice. (indistinct) This jackfruit... Puffed rice is the vehicle for eating all this.

1974 Conversations and Morning Walks

Morning Walk -- April 10, 1974, Bombay:

Devotee: Prabhupāda, in New Delhi the government has banned the use of milk in the sweet shops and there is no more cheese or any milk products.

Prabhupāda: Yes. And there will be no more. These things will vanish. That is stated in the... Rice, wheat, milk, sugar and fruits, they will be no more available. You have to eat meat. That day is coming. But before that day comes, you go back to home, back to Godhead.

Room Conversation with Scientists -- July 2, 1974, Melbourne:

Dr. Harrap: But we've had very close connections with India in the dairy research laboratory in that Dr. Chulak... Yes, you know him? One of our staff members some years ago spent several months in India developing methods of making cheese from buffaloes' milk.

Prabhupāda: No, India's position is different now. India has practically no milk, and no food. Due to our leaders' mismanagement, there is no milk. India is depending on your milk powder sent by Australia or by Europe. There is no milk. But milk is very important because Kṛṣṇa said that kṛṣi-go-rakṣya-vāṇijyaṁ vaiśya-karma svabhāva-jam (BG 18.44).

Room Conversation with Scientists -- July 2, 1974, Melbourne:

Dr. Muncing: If we weren't being recorded I would make a comment but we are, so I won't. (laughter) Sir, could we move from the metaphysical to the material for a brief moment? We were not certain from reading your book whether it would be acceptable, but Dr. Harrap has a special sample of cheese which we wondered if we might present.

Dr. Harrap: This is cheese that has been made in the C.S.R.O. from cow's milk, and I hope that perhaps you might enjoy it.

Prabhupāda: Oh, thank you very much. So you can give some cheese preparation to all these respectable scientists. You have got that sweet, sweet ball?

Room Conversation with Scientists -- July 2, 1974, Melbourne:

Dr. Harrap: This is a variety of cheese that, what we call a gouda cheese which comes originally from Holland. But it is very much liked in Asian countries and Australia has quite a large export market to many of the Asian countries, and more particularly to Japan. It seems to appeal very much to the taste of cheese-loving people in these countries, and this is a product which is becoming more and more popular in these countries.

Prabhupāda: From milk you can prepare hundreds and thousands of preparations.

Room Conversation with Scientists -- July 2, 1974, Melbourne:

Dr. Harrap: Oh, yes. Yes. Even in cheeses there are probably hundreds of varieties.

Prabhupāda: Yes, yes. We make. We actually make. At least ten, twenty kinds of sweet preparation we make from the cheese. Therefore our, as recommended in the Bhagavad-gītā, kṛṣi-go-rakṣya-vāṇijyam (BG 18.44).

Room Conversation with Scientists -- July 2, 1974, Melbourne:

Madhudviṣa: Give a napkin. It's a sweet preparation called gulab jamin. It is all prepared just from milk which has been made into curd, and then the curd has been fried in ghee, cooking ghee, and then after it has been fried, it has been soaked in sweet water and it is very palatable. It's called a gulab jamin. It is a very famous delicacy of Indian cooking. It requires great skill and art to prepare these. And as our spiritual master said, there is actually hundreds and hundreds of food which can be prepared from this, like the cheese you have there. Even cooking cheese and spicing it with asafoetida and ginger, meat taste can be simulated very, very nicely.

Prabhupāda: This cheese as it is you take, it is as beneficial as meat.

Room Conversation with Scientists -- July 2, 1974, Melbourne:

Satsvarūpa: It's very sweet. Watch it, it's very drippy though.

Guest (2): Yes, it looks like it.

Prabhupāda: And if you send us cheese like this we can send you many things.

Room Conversation with Scientists -- July 2, 1974, Melbourne:

Madhudvisa: There has to be fine brain tissues in order to say, "Let us sit down and talk about this together." And we say, not we, but according to the scripture, there is a definite link between the consumption of milk products, not just milk, but cheese and all different milk products, the consumption of milk products and development of the necessary intellect. This is why, as our spiritual master said, the highly intelligent people of India have lived predominantly, not just drinking milk, but everything they ate was cooked in milk products. The vegetables, rice, even if rice was boiled, milk was put on, ghee was put on the rice. So that is like an unavoidable essential in their diet, not simply from the palatable standpoint, but actually from the relationship between the physical and the metaphysical progress.

Prabhupāda: And thousands of tons of ghee, clarified butter, was offered in the yajña. The smoke created a kind of cloud which is very good for cultivation.

1975 Conversations and Morning Walks

Morning Walk -- May 8, 1975, Perth:

Prabhupāda: No. You can... Cashew and ginger. And you make, what is called, channa. In the lunch make cheese. Cheese, cheese. Fry it, and make preparation.

Śrutakīrti: Tomato and cheese?

Prabhupāda: Tomato, cheese, potato. Yes. And fried peanuts? And salad, fruit. By force... Communism is going on, by force. It is the result of sinful life.

1976 Conversations and Morning Walks

Room Conversation -- June 24, 1976, New Vrindaban:

Kulaśekhara: Śrīla Prabhupāda, if you take milk in other forms, like if you eat cheese, if you take curd or cheese, is it the same as drinking milk or ... ?

Prabhupāda: Yes. Any milk preparation. And if you have got enough milk, then keep it as ghee and open restaurant in the city. Give them nice samosā, kachorī. So in exchange you get money, you require little money, so that money will help you.

Room Conversation -- June 29, 1976, New Vrindaban:

Puṣṭa Kṛṣṇa: Cheese, like cheese.

Prabhupāda: Cheese, yes? But it should not be thrown. From cheese you can make so many preparations.

Hari-śauri: I'll mention it to Kulādri then.

Prabhupāda: Yes.

Puṣṭa Kṛṣṇa: You mentioned also about the whey that you get.

Prabhupāda: Everything should be utilized. Instead of drinking water, you can drink whey. It is very good for digesting. Whey, put little salt and black pepper, it is good digestant. You can avoid water, drink whey. You can use it for cāpāṭi.

1977 Conversations and Morning Walks

Room Conversation -- February 25, 1977, Mayapura:

Tamāla Kṛṣṇa: Cheese.

Prabhupāda: Cheese. And you produce in the farm milk and utilize and give the cows protection.

Room Conversation -- October 10, 1977, Vrndavana:

Ayatīrtha: Cheese.

Tamāla Kṛṣṇa: Oh, chānā. (laughs) Yes, cheese, right, cheese.

Rāmeśvara: Sometimes they make one sabji with eggplant, tomatoes and fried cheese, very nice wet sabji. Actually that's one of the sabjis every day in the restaurant.

1969 Correspondence

Letter to Tamala Krsna -- New Vrindaban 10 June, 1969:

Your descriptions of the Dadhibhanda Celebration sounds very thrilling, and here in New Vrindaban there is also nice supply of butter, ghee, milk and cheese due to the cow that they are keeping here.

Letter to Kirtanananda -- Los Angeles 5 July, 1969:

Please accept my blessings. I thank you very much for your letter of July 3, 1969, sent along with the cheese. But the cheese has gone bad. Perhaps you did not note it what I said that this cheese should be made into sandesh; that is 1/4 part of cheese should be mixed with sugar and fried in a pan, constantly stirring till it is almost hard. Then after taking it down, knead it nicely and then prepare small balls. This sandesh can be kept at least for a fortnight without damage, but cheese cannot be kept more than three days. It reached me, but it had gone sour. If you can prepare sandesh and send it to me, it will be very nice. So try it, and if it comes out successful, you can send it to me.

Letter to Kirtanananda -- Los Angeles 21 July, 1969:

I have received the cheese you have sent, and although it was nice, there are yet some improvements to be made. The improvements are that first you should put the cheese in a frying pan and stir vigorously, adding 1/4 of sugar. While on the fire it should be stirred and mixed as nicely as possible. Then while it is cooling it should still be stirred as nicely as possible. Then when it is cooled you should knead it to make dough. When it is soft enough you can shape it into squares or round shapes as you like. The cheese you have already sent was not bad, but this procedure will improve upon it further.

1973 Correspondence

Letter to Sudama -- Bombay 10 December, 1973:

So far your health is concerned, Hawaii is very good climate. You can take bath in the sea, and that will keep your health. Take dhal, especially urd, arhad, and tour, a little cheese, peanuts, green vegetables, especially squash leaf.

1974 Correspondence

Letter to Kirtanananda -- Los Angeles 7 January, 1974:

You inquire whether you can make cheese? Why cheese? Make sufficient ghee. If you can send ghee to India that would be nice service as there is scarcely any ghee there. Cheese is not good. We should produce ghee so all our centers can have enough ghee.

Letter to Kirtanananda -- Los Angeles 12 January, 1974:

Regarding what to do with the skim milk after the ghee has been produced. So far I have experience in India, after churning the butter the remnant is called gohle this gohle is called sour milk. Sour milk can be taken by the members of New Vrindaban along with food. In India in villages they have enough milk and sour milk is taken in place of water or in dahl with salt and pepper. So sour milk should be taken by the devotees and ghee used. Cheese is very valuable. Sometimes it is used by sweet meat shops in India and it is called khurcha. If you like you can make cheese but we require much quantity of ghee. My idea is that in India there is a great scarcity of ghee, but I don't think it is practical to send ghee from New Vrindaban to India.

1975 Correspondence

Letter to Tusta Krsna -- Bombay 9 November, 1975:

It is a very good idea for people to come to our vegetarian restaurant and take so many nice things, especially the panir, fried cheese, and sandesh, kachori, rasagulla, samosa and in this way they will forget their meat-eating. If you make a soup of fried panir with asafoetida and ginger, this will replace lobster soup nonsense. Of course we are not interested in giving them vegetarian food; we are wanting to give them prasadam. Then gradually they will become devotees.