• 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

  • Cheese Flash Mob in Philadelphia

    Yes, you read that right! Since the Cheese Ball last October, I’ve been itching to get another all-city cheese event on the books in Philadelphia. This time, I’m working with cheese-man-about-town Matt Buddah (@mattbuddahcheese) to bring you a fun, free way to connect with other dairy dreamers. All you need to do is grab a hunk of […]

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    Cheese Flash Mob in Philadelphia

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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