Hometown: Columbus, OH

How Justin came to be working with Cheese: Although I primarily work at Real Salami, I started working with both cheese and charcuterie at Katzinger's Delicatessen in Columbus, Ohio about eight years ago.

What Justin is Recommending Now:

Pecorino Ginepro
I love the smokiness and saltiness of this cheese. Its aged in Balsamic so it has a little sweetness in the rind, and I love to have it on my cheese board.

Bleu d'Auvergne

Monte Enebro
This goat cheese is aged bit so it has a nice chalky center and a delicious cream line just inside the rind. The two textures feel great when I bite into it.

Fontina Val d'Aosta
I love to cook with this cheese. I melt it down in heavy cream, add a little nutmeg, and pour it over polenta and asparagus.

Young Goat Gouda
I serve this cheese as part of a dessert. First I make a wine reduction with Pinot Noir that I infuse with star anise, cardamom, cloves, and sugar. Then I drizzle it over the goat gouda and fresh berries or poached pears.

Creminelli Barolo Salami
This salami is so good that I've eaten an entire one in a single sitting. When they're fresh they're still soft and squishy and they melt in your mouth. But when they've aged the flavor becomes intense and I have to stop myself from eating it all. 

Speck
I find speck to be very versatile. I eat it sliced in thin ribbons and eat it by itself or with melon and its like a smoky proscuitto. I also dice it and use it as a substitute for bacon. I make a pasta sauce with speck, walnuts and mushrooms cooked in heavy cream that sits like a blanket in my belly