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.
Tonight, Di Bruno Bros. at 9th and Sansom is launching a weekly “cheese happy hour” series. Every Thursday, from 5 p.m. to 7 p.m. Di Bruno cheesemongers will present three cheese pairings. Tonight, Southern Tier Brewing beers will be part of the pairings. On Thursday, April 24th, it will be Victory Brewing Co.
The happy hour is free and pairing partners will be announced weekly via Twitter. Follow the hashtag, #3cheesethursdays.
The team behind Tria Cafe has opened a pizza-and-beer joint. That would be one way to describe Tria Taproom, but not a particularly apt one. The Taproom offers flatbreads, not pizzas. A co-worker wondered if the only difference was pretense, but from my point of view, the Tria team can call them whatever they want as long as they keep making them, whether topped with burrata, balsamic onions and lemon zest or gorgonzola, duck confit and foie gras mousse. The Taproom lives up to its name as well, with 24 beers on tap from a system that’s one part work of art and one part peek into the future. The tap handles are mounted on an illuminated marble backsplash. iPad-based menus describe the beers, which come from Norway, Nebraska and Downingtown. The iPads also illustrate just how much beer remains in the keg, so you’ll always know when one is getting down to the dregs. The wine program is also entirely on draft—a system that promises fresher-tasting wines and incidentally befuddles the city inspectors trying to enforce Philly’s mandatory recycling program: What do you mean there’s no waste? Since this is a Tria operation, cheese, the third fermentable, plays a part on the menu, with options ranging from Approachable to Racy—which is an altogether accurate description of what you get at Tria Taproom.