With Warren Buffett’s Berkshire Hathaway backed merger of Kraft Foods and Heinz, NPR’s The Salt speculates that Cheez Whiz could be a victim of the merger. Could Kraft seriously take a product that pumps through the veins of many Philadelphia cheesesteak lovers off the shelves?
Luckily, the report seems mainly speculative. A Kraft-Heinz merger would likely come with cost-cutting that could result in the elimination of some products, but those are more likely to be products that overlap between Kraft and Heinz, and anyone worth their salt knows, there is no cheese sauce that compare with real Kraft Cheez Whiz.
The book lists 169 cheeses and Scoats has decided he wants to try them all. So on Sunday nights, he’s hosting a Sunday night beer and cheese pairing at his Grey Lodge. He’s planning to go through all 169 cheeses and will be will pair each cheese with a different beer.
So for the next 169 Sundays, the Northeast Philly beer bar will be offering a unique cheese and beer pairing. 169 different beers to go with all those cheeses. Scoats will get advice from Darlington and Di Bruno’s cheesemongers as well as his staff at the Grey Lodge for the pairings.
Think it’s crazy? Don’t forget Scoats is the man who created the phenomenon that is Friday the Firkinteenth, and had the guts to open a beer bar in Mayfair to begin with.
The cheese and beer pairings kick off tonight, Sunday, February 8th and will go every Sunday till they run out of cheese.
As if the last cheese event wasn’t enough, here we come with two more, happening on December 15th and 16th.
First off, there’s a cheese pop-up happening at High Street on Market on Monday, December 15. Starting at 5:30, authors and cheese experts Max McCalman and Tenaya Darlington will be signing books, curating side-by-side cheese tastings and offering a cheese master class for those who are seriously into their curds.
Then, on Tuesday, December 16, at a.bar, there’ll be a cheese happy hour, also featuring McCalman, this time with wine expert Mariel Wega by his side.
If you are a cheese lover and a Philadelphian, then surely you are a fan of the brothers Di Bruno. And if you have yet to acquaint yourself with the cheese authority in this city, Saturday, December 6th will be potentially life-changing for you.
The 7-2 Philadelphia Eagles travel to Green Bay on Sunday to take on the 6-3 Packers, and you can get cogent analysis on Birds 24/7. And if you want rah-rah boosterism, you just need to turn to Fox 29’s Good Day Philadelphia.
They’ve been rooting on the Eagles all week. Yesterday, Good Day’s Mike Jerrick tossed a hunk of cheese into the street so it could be run over by a SEPTA bus. And, today? Fox 29 actually hired a steamroller to run over photos of the Packers’ players and cheese.
Birchrun Hills Farm in Chester Springs, PA is already known for several of the cheeses that they produce on the farm. But in order to move their cheese-making business forward they need a cheese cave and some other pricey additions. The family-run dairy has already secured financing to build the cheese cave but they’ve turned to Kickstarter to raise funds for a curd vat, shelving and cooling system.
Sue Miller and her family hope to raise at least $25,000 in the next month and is kicking off her Kickstarter with some launch events.
A few years ago, during a frenzied Whole Foods shopping trip en-route to a cookout, I accidentally grabbed a block of vegan cheddar “cheese” instead of the plain old cows’ milk variety. I didn’t realize my mistake until later on when, after a good 15 minutes on the grill, the cheese still had not melted onto our veggie burgers, which were now burnt to a crisp. Needless to say, it was a total cookout fail, and I’ve been pretty skeptical when it comes to non-dairy cheeses ever since.
But it looks like my skepticism might soon be a thing of the past: A group of scientists is attempting to create Real Vegan Cheese (their term, not mine), by engineering a vegan version of the milk protein casein, and combining the protein with water, vegan sugar and oil to make a vegan milk of sorts. The vegan milk would go through the age-old cheese-making process, as cows’ milk does, to create vegan versions of your favorites, like emmentaler and parmesan, according to the project’s Indiegogo page. Lots of folks are into the idea, it seems: The project has already reached its $15,000 goal, with 21 days left.
Townsend, the two-month old but critically acclaimed restaurant, is hosting a Five-Course, “Three Way” Wine and Cheese Pairing Dinner on Thursday, July 17th. Chef-owner Townsend Wentz and General Manager/Wine Director Lauren Harris put together the night of five wines, five cheeses and five plates. “I’m always looking for new ways to share our food and our wines with our guests, and this dinner promises to be the first of many inventive pairing events,” Wentz said.
Tickets are $65 per person (not including tax and gratuity). Guests will get a taste of contemporary French flare and domestic and imported cheeses, all of which are paired with wines chosen by Harris.
Reservations are encouraged. To reserve your spot, call 267-639-3203.