From camembert to cotija to chèvre, fancy artisanal cheeses are universally acclaimed and adored — and are becoming increasingly available for kosher-keeping consumers.
Outside the United States, Israelis and French Jews live in cultures that value artisanal cheese more than Americans might. The shuk in Israel is full of cheese vendors and kosher certified cheese bars like Basher and Makolet Gvinot, and most Israeli breakfasts come with an assortment of fine cheeses.
Some cheese manufacturers, like The Cheese Guy, whose cheeses are exclusively kosher, are trying to bring high-quality kosher cheeses to the observant American consumer. The Cheese Guy, alias Brent Delman, offers a Pecorino Romano cheese aged over 18 months, Blue cheese made by 3rd generation Wisconsin master cheese makers and a jalapeno cheddar jack cheese for the more adventurously inclined. “We’ve whet the Kosher palate,” he wrote on his site, “expanding their repertoire of choices and taking kosher cheeses to entirely new heights.”
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