I Spy: Cheese Trends

Wabash Cannonball

Have you ever thought about putting pink peppercorns in cheese? Or making a cheese sized for exactly one person? Why am I asking you this? This week I’ve been tracking a bunch of food predictions that are making their rounds as part of the post-holiday news cycle. Here are 4 trends worth noting if you orbit the […]

Meet the Interns

Taleggio

Back in November, I put out a call for an intern — after five years of solo blogging and writing, I had an itch to collaborate (in my mind, an internship is a shared experience and an exchange of ideas). Lo, the applications rolled in, and they were fantastic. Bowled over, I was. Who knew so […]

Philly Chef Conference Redux

Cheese Plate 2

Here’s what a kitchen full of cheese groupies looks like. This is a shot from yesterday’s Philly Chef Conference, hosted by Drexel University’s Center for Hospitality and Sports Management. It brought together chefs — yes — but also writers, cookbook agents, students, restaurateurs, bakers, brewers, bartenders, food producers, and cheesemakers. What a thrill to be asked to […]

Secrets of Cheese Signage

Cheese Signage at Talula's Daily

What inspires you to pick up a cheese and take it home for the night? I’m asking because this question has been keeping me up at night. It’s the subject of a talk I agreed to give at PASA’s Farming for the Future Conference on February 7 — a talk called “Describing Products for Market: […]

Best Cheeses of 2014

Pecorino from Puglia

It’s always daunting to rewind. Looking back on this year in particular leaves me winded — it began with a Cheese Ball in January and picked up momentum in spring with a series of cheese dinners at High Street on Market (air kiss to Chef Eli Kulp and the indefatigable Ellen Yin). Then we vagabonded, didn’t we? We went to […]