Check out our awesomely cheeeeesy article that was just published by the New York Times!!
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!
We invite you all to join us tomorrow, Wednesday the 26th of March, from 3-7pm at Morton Williams on Bleecker Street in NYC for a chance to sample & purchase from our variety of specialty artisanal cheeses. We hope to see you there!
Stay tuned for more photos, updates and for an all exclusive interview with Brent the Cheese Guy himself!
Don’t worry about traveling for the holiday and missing out on our Kosher for Passover cheeses – they’ll be right along with you. We are happy to announce that our cheese will be available at several different locations for your enjoyment!!
Boca Raton, Florida
A luxurious Waldorf Astoria Resort
Riviera Maya, Mexico
5-Diamond Beach Resort
Beach resort Paradise
luxury beach resort
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.