By Claire Holzman, contributing writer
Have you ever tried Comte du Jura, a compact, fudgy textured cheese? Its flavor is subtly floral, “It is like eating air from directly above a flower patch that has been seasoned with a fine hazelnut powder,” says Dean & DeLuca cheese and charcuterie manager Greg Blais. Or have you tried Ossau –Iraty? It is both dense and fruity. Greg says, “The flavor reminds me of toffee and leather. I love to eat it with coffee.”
Greg has been selling and buying cheese for 14 years. He gained most of his knowledge through hands-on experience. He has traveled the world, sampling cheeses, visiting farms and learning how to make cheese. He managed Dean & DeLuca’s gourmet cheese department for six years in the late 1990’s thru 2003, and he has just recently rejoined the team.
Greg is quick to point out that it requires years to build up substantial knowledge of cheese. The cheese world, like the wine world, is full of complex production techniques (soft wash, pressed, aged, blue veined), different milks (goat, cow, sheep), and seasonal flavors. (In summer, the grass is full and ripe, which affects animals’ milk).
When sourcing cheeses for Dean & DeLuca, Greg aims to offer a well-tended selection. He buys cheeses that are seasonally diverse from small farmstead producers. The cheeses are made from a variety of milks, textures and recipes. A Belgium Charmoix, which is a washed rind cow’s milk cheese, with a “beefy” texture and grassy flavor, is one cheese that Greg is very excited about right now. He suggests pairing it with a big Belgium beer. He says, “It reminds me of drinking a glass of cold milk after eating crispy bacon.”
Another cheese that Greg has recently sourced is Avonlea cheddar from Nova Scotia. This cheese won best of show at the American Cheese Society meeting in Austin, TX this year. This cheese melts easily and is great for incorporating into cooking.
Greg’s willingness to share his vast knowledge is immediately evident when you speak with him, and his enthusiasm for cheese is infectious. Whether you come into Dean & DeLuca’s SoHo market to chat with him or order cheese online, you will clearly sense his passion.
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Comments ( 4 )
[...] This post was Twitted by sgiberson [...]
Twitted by sgiberson added these pithy words on Dec 14 09 at 4:37 pm[...] cheese jibe in sublimely satisfying ways, so I spoke with Dean & DeLuca’s SoHo cheesemonger Greg and asked him for his pairing recommendations. Here’s what he had to say: 1. Samuel [...]
Beer and Cheese for the Super Bowl | The Gourmet Food Blog added these pithy words on Feb 05 10 at 8:40 am
love all of the cheese shops in all stores soho, napa, …. amazing selection and everyone is friendly and so educated… they can answer every question… so refreshing!
pam robinson added these pithy words on Jan 19 10 at 5:01 pm 
