Counter Culture Comes to Philadelphia

Cheese friends, this post contains an invitation to join the cheese community in Philadelphia later this month for a series of workshops hosted by Culture Cheese Magazineone of my favorite sources of dairy inspo.  Whenever a new issue of Culture comes out, you can find me reading it over a hunk of cheese on my stoop. I enjoy their recipes, cheese maps of various cities (see below), and profiles of cheesemakers.

Counter Culture is Culture Magazine’s educational series. It’s designed to bring artisan cheese and charcuterie trainings to major cities where food lovers reside. I’m so pleased that they have selected Philadelphia as a hub of microbial enthusiasm. Click the orange links below to grab your tickets!

Tickets for Counter Culture   – for folks in the industry

On October 22, 23, and 24, Counter Culture is offering 3 days of FREE training for anyone in the food industry. If you retail cheese or if you work with cheese in a restaurant, you should come! You can register for one or more days, and — again — this experience is completely free of charge. Registration also includes free entrance to “Meet the Maker” (see below).

Tickets for “Meet the Maker”  – for all friends of cheese!

On Sunday, October 22 from 5:30-7:30, you’ll have the opportunity to sample a huge variety of artisan cheeses, cured meats, and specialty foods on the rooftop bar of the Bok Building. The cost is $15. There are 100 tickets open to the cheese-loving public.

I look forward to seeing you at Counter Culture! For those of you looking to connect in Philadelphia, here are a few things you should know about Philadelphia’s incredible cheese scene:

  1. We have a cheese gang here, the Rennet Rough Riders (#rennetroughriders). Our clubhouse is Martha, a bar in Kensington that serves local cheese boards and terrific regional beer, wine, and spirits.
  2. Check out Kristine Jannuzzi’s Philadelphia Cheese Map! You’ll find restaurants, cheese shops, and all of my favorite dairy haunts around the city.


Up next: I’ve been experimenting with a home Cheese Grotto. If you pop over to my Instagram (@mmefromage), you can see a few advanced pics of the cheeses I’ve been ripening.

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