A Gift Guide for the Cheese Traveler

This week, I’ve been working on a holiday cheese board for The Philadelphia Inquirer based around the them of “bark, booze, and flames.” Because I love themes (it must be my editorial mind), I can’t help but lean on a topical focus for this year’s gift guide. Since the travel bug has bitten my neck, […]

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 […]

Kraft Singles: A Meditation

Back in January, I revisited the Kraft Single. It was for class. A class I taught at Tria on the history of Cheddar. The idea started as a joke – one that Tria’s Michael McCauley made when he and I first conceived of the course topic. The more I thought about the Single, the more it seemed […]