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.
Way back in 2004, a former ice cream parlor at 18th and Sansom turned into a little bar named Tria. The first would-be guest walked out because he was looking for a martini. But that second guest actually bought something. And now, ten years later Tria is still going strong and they’re celebrating. On Tuesday, April 29th, the bar is pouring special beverages at anniversary-special prices.