Wednesday, October 6, 2010

Richard-Luis Morillo: Cheesemonger


Hometown: Bayside, Queens and North Merrick, Long Island

His specialty: I deal with a lot of our affinage, especially of the washed rinds. Affinage is essentially cheese care at its highest form.

His cheese of the moment: Muffato, a Northern Italian blue coated in mint, chamomile, and marjoram leaves. At first I thought it was gimmicky, but it’s a nice example of synthesis in a blue. To read more, please click here.

Full disclosure: This post is part of a paid series I write for Di Bruno Bros., one of my fave cheese haunts in Philly. I choose the topic, and the posts run on the store's blog.

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