Brewer’s Plate 2013

On of my favorite Philadelphia events marries my two favorite things — I know, you’re thinking “cheese and beer.” Yes, you’d be right, but what I was going to say was: good cheese and good people. Brewer’s Plate pulls in cheesemakers, brewers, chefs, and artisan producers of all ilks from around Philly. They donate their […]

Tria Goat Cheese Class

It’s been my dream to present a vertical goat cheese tasting — to start with fresh milk and taste the entire spectrum of caprine cheeses, from young to old. I’m happy to say it’s happening. Join me at Philadelphia’s own Tria on Friday, March 22, 2013. Tickets can be purchased from Tria Fermentation School. Here’s […]

Red Carpet Rinds

The Oscars always catch me unawares. Are they always in late February? Oh, sorry, I was busy running my finger through that last wheel of Rush Creek. But I can recover. Let’s recover together. We all know that the Oscars are about high style. Right away, I think: rinds. We need cheeses that look like […]

Italian Lessons (With Cheese)

Going forward, there’s a new kind of Sunday in the works. Most Sundays, we sit around in our pajamas, Monsieur Fromage and I, and we read the paper and then lose ourselves in our own projects (for me, it’s been a book; for him, it’s been grad school). But this February we made a pact […]

Potted Stilton

I’ll admit it: I have a fascination with cheese in crocks. Maybe it’s because I grew up in a family that ate Port Wine Cheddar out of a crock around Christmas – in Wisconsin, this was easy enough to find at the grocery, and the crocks were made out of real clay, which could then […]