A Tres Leches Tasting and More

For this month’s cheese tasting at Quince, we're planning a tasting of three milks (or tres leches): goat, cow, and sheep. What distinguishes each one? What constitutes an ideal pairing? I'll talk about the traits of all three and walk you through a 3-course tasting.

Come join us on Saturday, February 26, 2011 at 4 p.m. As always, tastings are held at Quince Fine Foods, a small shop near my house in the Kensington neighborhood of Philadelphia. We roll out the cheeses Slow Food-style, one at a time with accompaniments. The last selection comes with a complimentary beverage.

Come join us and meet other cheese lovers! Seating is limited to twelve, so please reserve in advance by calling or emailing the shop: (215) 232-3425 or quince@quincefinefoods.com

Tastings cost $12. All proceeds go to the store.

Next month: It's not too early to sign up for the March 26 cheese tasting at Quince. We've paired up with New Holland Brewing from Michigan for a tasting of cheese and craft beer. Come join us for a sip of Dragon's Milk.

Other Tastings around Philadelphia: Don't forget that it's still Winnimere season. The Garces Trading Company hosts a beer and cheese class with Philadelphia Brewing Company and the Cellars at Jasper Hill (the makers of Winnimere) on March 1 ($65). Reservations required.

Di Bruno Bros. offers a series of special Winnimere tastings coming up in March -- the store has ordered an unusual batch of this washed-rind cheese to be washed in Root, a local spirit. Here are the deets on those three tastings, which are free and open to the public:

Di Brun Bros. 9^th 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.

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.

Clipped from: www.culturecheesemag.com (share this clip)

Three Winnimere tastings are scheduled in conjunction with the folks from Root:

Di Brun Bros. 9^th 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. (9^th Street), is making morcilla and blood sausage at his new restaurant in the Italian Market, 943 South 9^th 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.