While we do surely love some extremely aged parmigiano, Greek feta, and all those beautiful, bloomy rinds from France, October is American Cheese Month, so we’re looking a little closer to home for our dairy fix.
As it happens, we don’t have to look very far at all to find something delicious–and completely custom.
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Some cheese to go with your cheese at Di Bruno Bros.
To all our dear, cheese-loving readers, we’ve got some excellent news for you.
Because we think you like us, and because we know we love you, there’s a gift at the end of this post, so mark down June 25th in your iCal and read on…
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Photo by James Collier
This Thursday, in partnership with Fair Food, Eat Retreat Bite is happening in Philadelphia. Rub elbows and eat bites with the region’s food and drink making elite. The event takes place at Impact Hub (1227 N 4th Street) and includes olive oil tastings, butchery demonstrations and more.
Tickets are $55, $70 with the olive oil training seminar. Food industry professionals can use the code BITEINDSTRY for $20 off tickets.
Check out the full Eat Retreat Bite lineup »
This Summer, chef Christine Doherty Kondra is planning on opening a new artisan cheese and charcuterie shop in “Downtown” Wayne (quotation marks my own addition) called, Cornerstone Cheese & Charcuterie.
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Chef Brian Lofink alerts us that Kraftwork in Fishtown will be the first restaurant serving cheese curds from the Best of Philly winning Cow and the Curd food trucks.
Rob Mitchell, owner of the Cow and the Curd has been working with Drexel University’s Food Lab to get his cheese curds out to the masses.
The Curd Caprese Salad, served with classic curds, basil aioli, aged balsamic vinegar, oven dried tomatoes and micro basil salad will be available for a limited time only. So get out there and get yours while you can.
The curd salad will also be available at the Sidecar Bar & Grille starting next Friday, April 24th.
I was lucky enough to try the “salad” yesterday with some friends and it was a hit. Just one word of advice, don’t pop the whole curd in your mouth at once, bite halfway through and stretch that curd out. It just makes it even better.
Cow and the Curd [Official]
Sidecar Bar & Grille [Foobooz]
See? We told you so.
We’ve been trying to tell you for years that cheese (and whiskey and hot dogs and Sriracha) is good for you, but no one took us seriously because we’re not, you know, scientists of whatever. But despite our complete lack of education and qualifications, we stood by our convictions and have now been proven totally and completely right by science!
Okay, actually by a small study published in the Journal of Agricultural and Food Chemistry, but who cares? First, the JofAFC is THE place to go for all your cheese-related news. And second, did I mention we were proven right by science?
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The good news about cheese just keeps rolling in, folks. Last week, a survey revealed that grilled cheese lovers have more sex than people who don’t love grilled cheese (because, apparently, there are people in the world who don’t love grilled cheese). And now, a new study shows cheese could be the key to changing your gut bacteria for the better. Best news you’ve heard all week, right? Read more »
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.
Cheez Whiz Helped Spread Processed Foods. Will It Be Squeezed Out? [NPR]
Mike “Scoats” Scotese received a copy of Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes and Pairings by Tenaya Darlington from his wife for Christmas.
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.
Grey Lodge [Foobooz]
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.
Details for both events are after the jump.
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