I’m at the Sunday farmer’s market. Behind me, there are stalls of fresh bread and new-picked peaches, children running, folk music playing. Before me, is a spread of my best cheeses in blocks, wheels and wedges. Someone stops and spears up a cube with a toothpick, tasting the cheese thoughtfully.
“This Gouda is gooda,” he announces proudly. Then he looks at me and his face falls. “Oh. You’ve heard that joke before?”
“Often,” I admit, but try to reassure him. “There’s no such thing as too much Gouda love.” And he seems to brighten at this. So I don’t tell him that Gouda, which originated in a town in Holland of the same name, is technically pronounced Howda. Why...Read more
Posted on 08/05/2015 at 09:06:00 AM
The production of Kosher cheese, in accordance with Jewish law, requires extensive cleaning, boiling and sanitization of the cheese making equipment, vats and utensils. In the case of a Chalav Yisrael product, the milk must be supervised from the time the animal is milked until the time of production. Interestingly enough, the concept of this age-old custom is becoming universalized in a movement called Traceability, which has already been made a legal requirement in some parts of the world, such as the European Union.
My pecorino romano is made on the island of Sardinia and is a certified DOP cheese – meaning the origin and production methods of this particular cheese are certified authentic and are produced with milk from the sp...Read more
Posted on 07/15/2014 at 05:17:00 AM
Pecorino romano is a sheep milk cheese. Sheep produce a lot less milk than cows or goats, so it can take up to a week for the sheep to produce enough milk for a production. In order for the product to be certified Chalav Yisrael (CY), we send mashgichim (supervisors) from different parts of Italy to the individual farms in the countryside to watch the milking process. The local farmers, who have likely never met a Jewish person before, are convinced that these observers are government officials and are difficult to convince otherwise. They eventually come to understand and are extremely hospitable. Once the milk is ready, the mashgiach must follow the milk tankers to the actual creamery/production facility to make sure that it arrives in...Read more
Posted on 07/15/2014 at 05:13:00 AM
The Cheese Guy has been in the gourmet food business for close to 20 years, and has always had a passion for fine cheeses. Having grown up in the Midwest, he also has an appreciation for the small family-owned dairy farms. Fortunately he has been able to combine the two passions. His company “The Cheese Guy” is dedicated to the production and distribution of high end, artisanal, kosher, and natural cheeses, primarily from small U.S. creameries.
Posted on 07/15/2014 at 05:09:00 AM
Spring is in the air and The Cheese Guy will be participating in a lot of great events this season, where you’ll be able to preview and purchase over 30 different artisan, vegetarian, Kosher cheeses.On Thursday, May 8, The Cheese Guy will be participating in an art exhibit in Soho, hosted by Laura Faller at the Ward-Nasse Gallery. 178 Prince Street, NY. The owner of the company, Brent Delman, will personally be showing off his fine selection of cheeses. At the venue, you’ll be able to preview and purchase one of Delman’s favorite cheeses, Edam from Argentina. The cheese is made from cow’s milk and is creamy and full of flavor. RSVP HERE.If goat cheese doesn’t do it for you, then you’ll have the chance ...Read more
Posted on 07/15/2014 at 05:05:00 AM
Yonkers wholesale affineur Brent Delman is bringing the cheese course back to the kosher table.
The Cheese Guy, Brent Delman, fuses his cheese-making trifecta—Eastern European Jewish heritage, Italian upbringing outside of Cleveland, Ohio, and proximity to Amish farms—to create mouthwatering artisanal, kosher cheeses from his Yonkers home cheese cave. With more than 20 years of experience in the food specialty industry, his return to a traditional Jewish lifestyle, and an MBA from George Washington University, Delman saw the growing need to provide kosher aged cheeses to kosher, vegetarian, and gluten-free consumers. “Having grown up in a non-kosher home, I knew what we were missing and I don’t think food should ...Read more
Posted on 07/15/2014 at 04:50:00 AM
Creamy jack with jalapeno peppers. Handcrafted, farmstead, artisan cheese. Hormone, antibiotic and gluten free. OU – Chalav Yisrael. (7-9 oz. random weights)
Posted on 07/15/2014 at 04:44:00 AM
Brent Delman, an expert in Kosher artisanal cheeses, has the largest selection of high end, small batch, primarily handmade, artisanal cheeses – particularly organic, kosher and low-fat. Pecorino Romano is fragrant, sheep’s milk cheese produced in Sardenia, Italy. It is perfect for grating on pasta, salads or for using in risotto dishes. The Blue Cheese Crumbles can be used as a topping on salads, in dressings and on gourmet cheese platters. Our Marble Cheese is a blend of Yellow Colby Cheddar and Monterey Jack cheeses. It is perfect for shredding, snacking, or cooking. For more recipes or cheese tips, call 718-698-5154 or message us directly on our Facebook page.
Posted on 07/15/2014 at 04:43:00 AM
Come on down TODAY to the Morton Williams on Bleecker Street in NYC! From 3-7pm we will have an assortment of delicious samples for you to try. What better way to enjoy the day then to get those tastebuds tingling? Try our variety of specialty artisanal cheeses – from our goats to our goudas, don’t miss out on this opportunity!
Don’t believe me? Check out the testimonials and comments and put your tastebuds to the test!
Posted on 07/15/2014 at 04:38:00 AM