• Cheese Pop-Ups and Tours

    Lover, I hope your summer is splendid and that you are entering August with lots of creamy burrata. Me? I’m in Wisconsin for a few weeks, eating Widmer’s Brick on my brother’s dock and piling soft cheese onto bowls full of julienned raw veg and oodles of Zoodles. Yes, Planet Darlington has entered its chia […]

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    Cheese Pop-Ups and Tours

  • Mike Geno’s Cheese Map

    By now, you’ve heard me talk about my friend and neighbor Mike Geno, who paints cheese portraits. His studio is less than a mile from my house, and when I need a pick-me-up I wander over to bask in the light of his dairy-centric wall of food art. This week, I visited him to discuss […]

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    Mike Geno’s Cheese Map

  • Scenes from Philadelphia’s Cheese Flashmob

    This story needs few words. A city full of cheese lovers. A local bar with a beautiful patio and a cheese-loving owner. A few weeks of online word-spreading. All it takes is a couple of organizers (hat tip: Matt Buddah) and someone with a bunch of cheese boards (okay, I happen to have a few, […]

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    Scenes from Philadelphia’s Cheese Flashmob

Sicily: A Cheese Lover’s Itinerary

By now, you know that I am smitten with cheese travel. Of all the places I’ve visited, Sicily ranks #1 in my mind for having the most cheese-enthused citizens. (Sorry, Vermont.) The Sicilians I met during my two week cheese trek in June didn’t just love waxing poetic about their neighbor’s ricotta, they wanted to […]

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Pairings: Alpine Cheese and An Old Fashioned

One of my favorite drinks in The New Cocktail Hour — the recent book I wrote with my brother André — has to be the Old Fashioned. Its flavor profile is aromatic, earthy, and sweet-spicy, thanks to a mix of whiskey or brandy, bitters, sugar, and orange peel. That, friends, is a true Old Fashioned, the first cocktail […]

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How to Talk to a Cheesemonger

Every week, people tell me that they are too intimidated to shop at cheese counters. Because they feel unschooled in the world of dairy, they buy shrink-wrapped wedges from the cold case, carefully avoiding the eyes of the cheesemonger. As one man told me recently, “It’s like dealing with a sommelier. I feel so inadequate!” […]

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