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Feb 10, 2014 08:37 AM

kosher cheese kickstarter campaign

got this message
I just launched a Kickstarter campaign. The concept is to do a Kosher run of a very high end cheddar manufacturer. If we sell a days run, you get to taste an award winning cheddar unlike anything you have ever tried before.

Making an award-winning aged cheddar cheese Kosher
Shelburne Farms says they will test the kosher market if they can presell a day's make of 600 pounds. Help make this happen.

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  1. Fun idea. How hard can it be to pre-sell 600lbs?

    1 Reply
    1. re: ferret

      I am now picturing "big block of cheese day" episodes from The West Wing.

      1. re: PotatoPuff

        We in New England have relied on the KVH for years and years. I'm 60 this month and remember buying baked goods and dairy under their supervision when I was in my early teens (more than 45 years ago). It is an arm of the Massachusetts Orthodox Synangogue's association and is highly reliable. That said: I read the kickstarter link, and will donate. I eat ordinary kosher dairy (cholav stam). Nowhere in the Kickstarter writing did I see mention of Cholov Yisrael.
        In today's kosher marketplace I don't think it makes sense to market $30/lb kosher cheddar that is not CY. There is plenty of Miller's in the dairy cases of New Eng;an Stop and Shop stores.

        Note to Mark Bodzin: If you want to be sucessful in the kosher cheese business you need more markey research. You may sell one day's production to those who use Cholov Stam, but if you have any hope of this being a continuing business, you had better investigate Cholov Yisrael

        1. re: bagelman01

          I disagree. I don't think the foodie culture is large enough in the CY community to be an impact. You're not selling $30/lb cheese to most of the yeshivish/hasidic community. If chalav stam milk yields better cheese, than at these prices they need to focus on quality. Especially since I doubt the manufacturer wants to change their existing product.

          1. re: avitrek

            How could chalav stam possibly yield better cheese? Do you think having a Jew watch the milking of the cows will somehow make the cheese worse?

            No, the only problem that Chalav Yisroel might cause would be that it would add additional expense to a project that is already teetering on the edge of financial feasibility.

            Would the additional customers that would be gained by making it Chalav Yisroel outweigh those that would be lost by the increased price? I don't know.

            1. re: follick

              Because the people manufacturing it are cutting costs where ever they can(feed for example) to try and balance their higher costs. Because CY milk is distributed further and requires a long shelf life so it is pasteurized to handle that. There are multiple reasons why CY milk could be inferior in the US. Maybe the manufacturer can find good CY milk that avoids these issues. But I think they should focus on making good cheese. If we make it even more difficult for them, then they will probably give up the experiment.

            2. re: avitrek

              The chabad rabbi community is big (and often foodie) enough on its own to support quality CY cheese.

            3. re: bagelman01

              I seriously doubt this cheese is trying to edge out Miller's. Miller's is cheap, kosher cheese and it's not even trying to be the type of cheese that you want to throw into a dish for cheesy-ness, not put out on a cheese plate. Miller's is more like cooking wine and the product they posted about is more like special occasion wine. Sure, you can sip the former or cook with the latter but it's not the best use of either.

              It's also likely that making the cheese CY would make it far more expensive. The closest market for CY products to this farm is Montreal, which probably gets its milk from Canadian producers.

              1. re: CloggieGirl

                I never said that this production is aimed at edging out Miller's. I mentioned the widespread availablilty of Miller's in ordinary supermarkets throughout New England (where this cheese is to be made). There is no novelty in the availability of kosher cholav stam cheese in New England, which is why I brought up Cholov Yisrael.

                Personally, I don't care about CY(or Glatt for that matter), BUT many of my guests do. And when I cook and serve those guests it will be what they are comfortable eating

                I know many frum foodies who would only use CY and would be interested in new cheese sources. The $30 lb price point is only for 1lb minimum purchase from a one day experimental production. If it works, then regular ongoing production would have economy of scale and far lower costs. If Bodzin wants a chance to make a go of this venture, then the production would have to be out there for sampling at places such as kosherfest and the crowd would want/demand CY.

                1. re: CloggieGirl

                  Montreal, fuhgeddabowdid. Cheese imports to Canada outside quota are taxed at 246%.

                  Incidentally, the aptly named Hahamovitch Kosher Imports in Montreal has a quota, but I think that this company is not independent anymore.

            4. I backed it. I'm, also backing this Israeli fruit freshness startup

              And I backed Mason & Mug when they had pre-opening promotion on Indiegogo. Can I pick 'em or what?

              1. I'm probably going to end up backing this, but I'm finding it less interesting than other kosher cheese kickstarters could be. Granted that 6 months to a year might be long for some...but I'd be much more interested if someone could arrange with one of the Parmigiano-Reggiano makers in Italy (since none has been available for quite a while). Or, on the other side of aging, one of the European cheeses which sometimes make limited runs but rarely make it to the US; something like a good blue cheese, for example, a gorgonzola or a roquefort, which hasn't been available for a while.

                1 Reply
                1. re: masteraleph

                  Well, I would certainly enjoy that.

                2. BTW, this was successfully funded (over $19,000 with a $16,000 goal). I did end up kicking in $55.

                  I'll reiterate my earlier comment, though- gourmet cheddar is great, and all, but something more out of the box- a Parmigiano-Reggiano (though it would be an even longer delay), or an actual gorgonzola or roquefort or similar- would be really nice and much more interesting.