I had a great time with Jay Buchsbaum and Naomi Nachman on Table for Two with Naomi Nachman. We discussed my passion for cheese, some of my artisan cheese products and expanding their repertoire of Kosher cheese. Listen to the full show which aired at 9am on May 3, 2013.
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 good shape and that there is no switching of milk. After the product is aged in Italy for a year, I then age the product for an additional year in my ageing facility in New York. The product ages into a hard parmesan style, 2-3 year aged, sharp grating cheese, unlike anything seen in the kosher market before.
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 specific animal breed and region. This cheese offers the ultimate in traceability as someone is constantly watching and knowing where the milk and then cheese is – “From Farm to Fork”. Interesting how an ancient tradition and a new food trend come together!
Bring the special women in your life to an indulgent and edible guided tour through the world of artisanal cheese with wine accompaniment. A photographer will be on hand to take portraits of you and your guests.
Featuring cheese from The Cheese Guy.
Dietary laws observed. Space is limited.
Pre-registration required by noon on May 9.
$18, $15 students/seniors, $12 members
Visit mjhnyc.org to purchase tickets.
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.
The stars are aligned for Brent Delman, also known as The Cheese Guy, who will be celebrating his 50th birthday this year on “the big cheese holiday” of Shavuot. Shavuot is a Jewish celebration commemorating the giving of the Law on Sinai. It is also referred to as the Pentecost (Ancient Greek: “the Fiftieth [day]“), the Greek name for the Feast of Weeks, as it takes place 50 days after the first day of Passover.
The Cheese Guy’s large selection of high end artisanal cheeses is a testament to the fact that you can experience the finest array of handcrafted cheese and specialty foods with the highest levels of Kosher Certification. Enhance your holiday meal this Shavuot with The Cheese Guy’s Kosher gourmet cheeses. For more information, call 718-698-5154 or message us directly on our Facebook page.
According to a New York Daily News article, more and more creative chefs and entrepreneurs are expanding the range and quality of kosher foods. The competition is palpable at Kosherfest, the largest kosher-certified products trade show and annual meeting place for the industry’s top kosher supermarket, restaurant and foodservice buyers. The Cheese Guy is proud to serve the food-savvier consumers as the leading manufacturer of exquisite high-end kosher cheddars, bastardos and montaggios using vegetarian rennet.
Creamy jack with jalapeno peppers. Handcrafted, farmstead, artisan cheese. Hormone, antibiotic and gluten free. OU – Chalav Yisrael. (7-9 oz. random weights)
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….
Read the rest of the article on joyofkosher.com