|The Cheese Guy|
Smile – Say Cheese! Gourmet, artisanal, handcrafted, high end, and kosher – a description of the cheeses produced by Brent Delman, AKA The Cheese Guy. Kosher cheese has come a long way in recent years, and, like wine, can compete with the best of them.
Brent Delman has been involved in the specialty food business for over 20 years – the importing and wholesale distribution of specialty foods in the New York area, including cheese. He appreciates fine cheese; to be more specific, he has a passion for gourmet cheese. Following through on his entrepreneurial spirit and using his food business expertise − plus his love for cheese − seven years ago a cheese production product line was added and The Cheese Guy, a kosher gourmet cheese brand was born.
Headquartered in New York, most of The Cheese Guy brand cheeses are produced domestically, in small batches, at family owned dairy farms and are based on Delman's own recipes and formulas. He also produces several types of Italian specialty cheese that are made in Italy in small dairies and he raved to us about his Pecorino Romano cheese, which is aged over 18 months. The selection of The Cheese Guy's kosher cheese ranges from several types of cheddar, Swiss, Monterey Jack cheeses, assorted Italian cheese, and more....something for every palate.
We spoke with Delman and asked him to suggest several types of cheese that we could share with our KosherEye readers:
Montaggio: A semi–hard cheese aged 3–4 months, it is made from the milk of grass–fed cows in the northeastern corner of Italy; the Friuli–Venezia Giulia region. Sometimes compared to a young Asiago Montaggio cheese, it has a mild, delicate, and somewhat fruity flavor with a hint of nuts. Montaggio cheese can be used to make the traditional Italian frico, or fried cheese. It also makes a flavorful fondue. All natural, hormone and antibiotic free. OU-D - Chalav Yisrael.
Smoked Scamorza: From the Lazio region of Italy outside Rome, this cheese is naturally low fat and low sodium. Similar to mozzarella, Smoked Scamorza has a buttery and slightly more bitter flavor than mozzarella. It also has a firmer texture than mozzarella. Its structure is typically in layers. Its taste is slightly sweet and savory. It can be eaten either uncooked as it is, or cooked in various dishes to add flavor as it is good for melting. Slice it thinly, drizzle with extra virgin olive oil and fresh herbs. OU-D - Chalav Yisrael.
Pecorino Romano: Hard cheese, aged over 1 year, Pecorino Romano is fragrant, sheep's milk cheese produced in Sardinia, Italy. Good for grating on pasta, salads and for using in risotto dishes. All natural, gluten free and hormone free. OU-D - Chalav Yisrael - kosher for Passover.
Blue Cheese Crumbles: Handcrafted, “60 Days Aged” blue. Use as a topping on salads, in dressings and on gourmet cheese platters. Made along with 3rd generation Wisconsin Cheese makers. OU-D.
Delman believes that many people share his passion for "fabulous gourmet cheese" and says, " Cheese, like fine wine, is best enjoyed in the company of family and friends." KosherEye asked him his "Ideal" way to enjoy a good slice of cheese. Plus, does he have a favorite? Read his response to this and other questions in our Chat with Brent Delman.
Need help in knowing how to store cheese, cook with, or ideas for serving cheese? Please read Cheese Tips.
Visit TheCheeseGuy.com website for a complete listing of their extensive line of kosher cheese The Cheese Guy brand cheeses are available in the New York area; to find a store near you, please click here. For online purchasing, visit TheChosenKnish.com.
July 18, 2012