Wednesday, February 16, 2011

Cheese O’clock: Breaking Dairy News

Yes, that’s a cheese Swatch. Imagine my delight upon seeing it in the window of the Swatch store in Washington D.C.’s Union Station. It makes staying on time a pleasure, but my stomach growls every time I look at it. If you need a cheesy toast watch of your own, you can check them out here.

Now, for some local updates:

Au Revoir, Amazing Acres
One of my favorite goat cheesemakers, Debbie Mikulak, is retiring to Maine with her partner, Fred. That means no more Sea Smoke, a bloomy gem that has garnered press and praise across Pennsylvania’s dairyland. Get your last fix before March 15 (try DiBruno Bros. and Fair Food Farmstand), and if you know anyone who wants to buy a Chester County goat dairy with a beautiful cheese room…

Yellow Springs CSA
Forty slots are open for 40 goat cheese lovers. Check out the Yellow Springs website if you want to sign up for award-winning cheese from one of Chester County’s most decorated cheesemakers. I wrote about my visit to Yellow Springs a few weeks ago and highlighted one of their cheeses, Nutcracker, in the current issue of Grid Magazine. If you live in Philly proper, you can pay extra for delivery through Panache, a company that delivers organic produce. Click here to register for the CSA.


Bobolink at the Farmstand
Cheesemonger Paul Lawler sends word of his new dairy case princess, Bobolink cheese. This is the first time that cheese from this much-lauded dairy will be retailed in Philly (woot, go Paul!).

Paul writes, “I don't mean to be all star-struck, but well, I kind of am. Jonathan [White] was one of the very first on the east coast to really put fully grass fed dairy on the map, - supplying...the Clinton White house (where he taught the kitchen to make mozzarella).” Stop by the Fair Food Farmstand this weekend for a wedge.

Secret Winnimere Stash at DiBruno’s
Hot scoop from the cave at DiBruno Bros.: the store has a secret supply of Winnimere that’s being washed in Root, a local liqeuer. It should be coming in from the Cellars at Jasper Hill in late February. Winnimere is a Vacherin-style cheese (read: oozy). Gorgeous. I want a Winnimere Swatch.
Three Winnimere tastings are scheduled in conjunction with the folks from Root:
Di Brun Bros. 9th Street , March 5, 11 a.m.-3 p.m.
Di Bruno Bros. Center City, March 6, 11 a.m.-3 p.m.
Ardmore Farmers’ Market, April 9, 11 a.m.-3 p.m.

Cheesemonger+Restaurant 943
Ian Peacock, a.k.a. Mr. Fiore Sardo over at Di Bruno Bros. (9th Street), is making morcilla and blood sausage at his new restaurant in the Italian Market, 943 South 9th Street. He’s a partner in the city’s first Latin-Italian meat laboratory. Given that he’s a longtime DB’s monger, you can be sure he’s serving up some pretty wicked cheese, too. The restaurant opened last week and is slated to start serving brunch, in addition to lunch y dinner.


Brewer’s Plate
Last but not least, don't forget to mark Sunday, March 13 on your calendar for the city of Philadelphia's best craft ale and local foods dinner party. Tickets are still available, and Yours Truly is on board for some cheese cutting. Stop by, and I'll blow you a kiss.

2 comments:

  1. A picture is worth a thousand words. Now I finally understand what a cheese Swatch is. Thanks!

    http://canadacheeseman.wordpress.com/

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  2. I love cheese news!

    ReplyDelete