cheeses not available in USA
what type of interest do you think there is in kosher cheese from other countries. Bashar cheese in jerusalem sells the following:
Sao - Tz'adr obstetrician job escorts
Tz'adr and Village Oct
Fort Ilchester Cheddar
And changed to red wine
Manchego sheep's milk outdated
Adele de Klron "Jean Fran"
Emmental de Savoie
Bush Dafinoah Double Cream
Shame Goat shell ash
Bleu de Esk sheep
Barbie de Afinoah
Berry de mo - "Roseayer"
Brian Savran Epinay with truffles
Gostal (it tails) from sheep's milk
Willis de Bourgogne - Triple Cream
Valencia and Harnoy
French Butter wooden basket
Tom de Esk
Tom de Savoie
Tom de fragment
Tom de fracture "Saint Loup"
Tom de Saint Loup broke Normandy
Tom de fragment Certified
Tom Beaumont Armitag with white wine
She Atiwaz Alfaz
She Brin Giotao with red mold
She and fire Curie
Roth has happened Savary Bell
Grand Vivar "Grandaorg'"
Morbeir "Armitag" with charcoal stripe
Mimolt Normandy outdated 12 months
St. Angel - Triple Cream "conscription"
St. Andre - Triple Cream
St. Mor de Turan
Pont Oak Grandaorg'
Fionsh de Pierina
Flor de Onis
Fromag'r de Afinoaah black pepper Giotao
Camembert Grand Cru "see"
Camembert Kalbdos "Grndorz"
Carmo de Bourgogne
Rbloshon de Savoie
Roquefort "Gabriel Cola"
Raclette half - hard
Shmitaaoser "La Shutter" Saboah
Mont d'Or (France - Switzerland)
Bulgarian Goat "Sophia"
Goat cheese "Mercedes"
Salty sheep "Schwartz"
Mont d'Or (France - Switzerland)
Swiss Emmental Premier Cru
Black Swiss Afnzlr
Gruyere Reserve "Grotta" outdated minimum 24 months
And inductor Friborz'oah
Tat de Moyen
Brinza sheep (Romania)
Dana Blue (Denmark)
do you think these types of cheese people in the US would buy? do you think people would spend $25-$30/pound?
You'd better turn off the auto-translator and transcribe those names correctly if you want to get anywhere. I seriously doubt that "Sao - Tz'adr obstetrician job escorts" is an actual cheese name. "Gabriel Cola" is likely "Gabriel Coulet". Your list is filled with gross errors.
Or is this just a spam post?
re: Steve Green
I'm basically a carnivore, BUT would gladly spend those prices for quality cheeses I could serve with wine or cocktails at a social gathering in our home.
That said, I don't think a store could turn enough to stock more than about 8-10 choices...AND that store would have to be on the upper West Side, Riverdale, Midwood, East Flatbush or Forest Hills...maybe Teacneck or Silver Springs
I don't know about that specific cheese, BUT a good number of artisinal and other cheesemakes make a special run under kosher supervision. This may involve, nothing more than the supervision, or require the complete shutdown and 'koshering' of the cheesemaking apparatus, different rennet, etc.
It is common to find both kosher and non-kosher versions of the same food products
For example, even in the US a main stream manufacturer such as Cabot used to do a kosher run at a set time. and when looking at the product label the kosher consumer could know whether or not the particular package was acceptable for kosher consumption.
Even more involved, are the special kosher for Passover production runs. There are some cheeses that have a special run under kosher supervision for Passover and are then not available for the kosher market the rest of the year after it sells out. This doesn't only apply to cheese but other food products as well.
re: Steve Green
I think there IS a market for these cheeses with good marketing and promotions if you are able to distribute them via online ordering.
The previous posts were correct as the kosher clientele is not familiar with 95% of the cheeses on this list however if they were able to learn about a few of them at a time, it could be a great new stream...if they are good.
I do not like most of the kosher cheeses that are considered "premium" and I do regularly pay $25 pp for cheeses. If I knew that these cheeses were good, I would have no problem ordering some...as long as the shipping price doesnt kill me!
and I would NOT like these marketed on-line..............
The delight in fine cheese shopping is to sample and compare buying fresh amounts for whatever one wants to serve/cook that day/week.
This is why I wrote it would only work in some very specific US neighborhoods.
I am a hands on food shopper. I wouldn't order meats on-line, in fact I don't want them prepacked in a foam tray, but cut to order, and I wouldn't want to order packaged cheese either.
Artisinal cheese is not a commodity, like the Wisconsin kosher hard cheeses where price point seems to be all that matters in the kosher community.
Need I say 108 slice 3lb tab stack....yukkkk
"if shipping was not exhorbitant"
That's a very subjective statement. Dealing with a perishable food item, chances are that it wiuld require Fedex (or similar) overnight delivery, so that $25 pound of cheese could easily cost more than $25 in shipping from NY toi Chicago.
Order 10 pounds and the shipping might drop to $7.50 per pund, still making the cheese $32.50 per pound and a $325 order.
I don't think this is a viable marketing method.
Yes, I know there are kosher keeping Jews in the boonies who pay through the nose to order mail order kosher meat and stock their freezers. BUT cheese like this is not meant to be frozen and had a limited refrigerator shelf life before there is noticeable loss of flavor/quality/aroma, etc.
Most consumers of fine or artisinal cheeses buy for immediate consumption and in small quantities (not talking an aged grinding cheese like Parmiagiano Reggiano). I believe Deluca Cheesemonger (with years of experience in the non-kosher fine cheese business) will bear this out.
I live a 90 minute drive from Brooklyn or Forest Hills, but would make the trip to shop for a special occasion, I might drop $150 on cheeses, but probably would be bringing home 10 or 12 different cheeses. Most kosher consumers don't or can't shop this way, but I've only one child left at home and am not killing myself to pay NYC rents and tuition.
definitely interested in this if marketed online. However you might have to adjust your markup to compensate for the high shipping costs. I understand the need to make a profit and the costs involved in importing and storing product,but there is a limit to how much people are willing to pay.
I would definitely buy these cheeses; even if I had to order online, as long as shipping was not exorbitant. I don't think kosher consumers in the US could sustain this kind of selection, but having a singe representative of each type, such as one roquefort, one stilton, one gruyere, etc could work well. If someone imported, perhaps these cheeses could also be marketed to kosher restaurants to benefit from scale. And how nice it would be to have some seriously good cheese at a kosher dairy restaurant!!