I'm Brent Delman, a.k.a. "The Cheese Guy," your cheesemonger, producer, affineur, educator and purveyor of rich, flavorful small-batch cheeses that are also kosher, vegetarian and 100% free of artificial preservatives or flavorings.
While most specialty and many commercial brands are made with animal rennet and other animal enzymes, you can count on The Cheese Guy to use only plant-based or microbial non-animal enzymes. I've spent the past two decades perfecting my recipes and seeking out the highest quality ingredients.
The result? Mouthwatering artisanal cheeses that will satisfy any cheese lover regardless of dietary needs - from strictly kosher to unabashed omnivore.
Take the time to explore the site and you'll discover a cheese for every occasion, Need something spreadable? Serve up my unique, hint-of-lemon goat cheese. Got an adventurous spirit? Try my spicy jalapeño pepper jack, one of my pungent blue cheeses or my hoppy craft beer cheddar. For kid-friendly options, you can't go wrong with smooth, mild cheddar or Monterey Jack, while the health-minded will appreciate my selection of organic varieties and even Italian specialty cheeses such as sheep's milk Pecorino Romano.
Slice it, melt it, grate it, spread it.....just dig in. And be sure to smile and say CHEESE or KAAS or QUESO or GVINA or FORMAGGIO or KASE or....well you get the idea!
One Wild and Cheesy Guy
I have been involved in the specialty food business since receiving my MBA from George Washington University in 1990. But my entrepreneurial spirit extends back to junior-high and high-school days, when I successfully ran a variety of local businesses, from window washing to landscaping. Growing up in the Midwest, I was surrounded by hard-working people. They had small businesses and took pride in what they did.
Inspired by this ethic, I've continued to support small businesses and the concept of agripreneurship, partnering with many family-owned dairy farms in Upstate NY, Vermont, Northeastern Ohio (where I was born and raised), and Wisconsin. I also produce a handful of cheese internationally in Italy, made in the finest tradition in small dairies that dot the countryside and in the ancient pastures of Israel.
As my product line continues to grow, so does my passion. And I don't care how cheesy that sounds!