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NEWS
March 30, 1987
A question presented itself Wednesday in regard to those Haverford Township pols who have been handing out federal surplus cheese from their homes and campaign headquarters. Do they make the poor and elderly come around to the back door?
NEWS
February 9, 2007
THE INSURANCE INSTITUTE for Highway Safety's recent report on red-light cameras on Roosevelt Boulevard supports our contention that motorists, no matter their age, are just kids at heart - they'll try to get away with as much as you let them. The cameras and extended yellow signals at the Grant Avenue and Red Lion Road intersections, two of the deadliest in the country, have led to a striking drop in red-light runners, the report said, from 251 violations per 10,000 vehicles in 2004, to 1.8 per 10,000 in 2006.
FOOD
July 26, 2007
Few things are as fleeting as the sweetness of fresh mozzarella. The richness of its butterfat begins to fade literally within an hour or two of the moment it was turned into a milky white orb. And it's hard to find any fresher than those rolling off the imported mozzarella machine at Claudio's Caseificio in the Italian Market. "Mozzarella's like bread," says owner Sal Auriemma. "You don't buy it today to eat next week. " Auriemma and his sons, Claudio and Sal Jr., have perfected the delicate texture and lightly salted tang of their cheese since opening this annex to the family's cheese and import market four summers ago. Sliced into lusciously thick white rounds, I can think of no better homage to the blushing tomatoes and plumes of basil that make summer's farm-market bounty so fleeting, too. Fresh mozzarella costs $6.99 a pound at Claudio's Caseificio, 922 S. 9th St., 215-238-0435.
NEWS
April 4, 2011
The Daily News Pet of the Week is Cheese (above), a 1-to-2-year-old pit bull mix at the Philadelphia Animal Welfare Society. Cheese is friendly and sweet. He would be a great family dog. To adopt Cheese, contact PAWS, 100 N. 2nd St., at 215-238-9901. When inquiring, please provide his tag number, 12760690. A $75 fee includes sterilization, vaccines and microchipping.
FOOD
April 8, 2010
Birchrun Hills Farm Red Cat How does a cheese evolve from mere goodness into potential greatness? Over the last few months at Birchrun Hills Farm in Chester County, cheesemaker Sue Miller transformed a version of her mild-mannered Fat Cat into something altogether more racy: Red Cat. Inspired by washed-rind classics like Epoisses (Burgundy's international standard) and Red Hawk (California's dreamy stinker), Miller and fellow artisan Sebastian Upson bathed smaller one-pound wheels of the larger, powdery-skinned Fat Cat in a brine solution laced with brevibacterium linens.
ENTERTAINMENT
June 3, 2010
Move over wine and cheese. Beer and cheese are a match made in culinary heaven. "The carbonation in beer cuts through the richness of cheese," said Tria Fermentation School director Erin McLean. She offered these pairings for your next party: _ Robust dark imperial stout with a cow's milk bleu, Stilton or a sweeter Gorgonzola. _ Hoppy, citrusy India pale ale with aged farmhouse-style English or Vermont cheddar. _ Fruity, sweeter lambic with a rich triple crème or Brie. _ Malt-driven amber ale or German double bock with aged Gouda.
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ARTICLES BY DATE
FOOD
December 11, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Not so long ago, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna noodle, chicken and rice, ground beef and macaroni, these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia.
NEWS
December 11, 2015 | BY MAUREEN FITZGERALD, Inquirer Food Editor mfitzgerald@phillynews.com, 215-854-5744
NOT SO LONG AGO, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna-noodle; chicken and rice; ground beef and macaroni; these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia. "I guess people don't make them anymore.
FOOD
November 26, 2015 | By Elisa Ludwig, For The Inquirer
Once, there was a time in your life when a slice of cheese was orange and smooth, when it was wrapped in cellophane, when it was called a "single. " Sure, nowadays you choose to nibble on aged Gouda for a snack; you have your favorite blues and goats; and you'll order anything on a restaurant menu with tallegio. But a part of you - hidden in the most unacknowledged recesses of your palate - still secretly craves the uniform texture and yielding blandness of American cheese. To that, some local chefs would say: No shame in your game.
NEWS
September 25, 2015 | Drew Lazor, Daily News Staff Writer
DAMON Menapace, of Kensington Quarters, offers two recipes for "quick and simple sandwiches that I am often snacking on at the restaurant and at home. " OPEN-FACE HEAD CHEESE SANDWICH 1 slice sourdough bread Mayonnaise Coleslaw (recipe below) 3 slices head cheese Grill or toast bread, spread with mayo. Add headcheese and top with coleslaw (recipe below). Serves one. COLESLAW 1 cup thin sliced green cabbage 1/4 cup shredded carrot 1 tablespoon minced onion 1 tablespoon cider vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/2 teaspoon salt Mix all ingredients together.
FOOD
September 25, 2015 | Craig LaBan, Inquirer Restaurant Critic
Making good blue cheese isn't easy. After a first batch of beginner's luck, Amos Miller at Misty Creek Dairy in Leola, Pa., spent nearly two years flailing at subsequent blues that "even the pigs wouldn't eat. " Thankfully, with the help of a consultant and some pristine raw milk from Eli Esh's Millwood Springs Organic in Willow Street, he is now making a blue under Millwood's name that has become one of the best examples in Pennsylvania....
NEWS
August 14, 2015 | BY STEPHANIE FARR, Daily News Staff Writer farrs@phillynews.com, 215-854-4225
THE BIG CHEESE of the Catholic Church, Pope Francis, soon will be available in mozzarella, thanks to South Philly's Pastificio Homemade Pasta Co., which is preparing blocks of cheese in the shape of Pope Francis in advance of his visit next month to Philadelphia. "There's no doubt about it, it's definitely cheesy," said Anthony Messina, co-owner of Pastificio. According to Messina, the cheese pope will stand about 6-inches tall, weigh a little more than a pound and will sell for $20. Pastificio, on Packer Avenue near 15th Street, is already taking preorders and expects to have the cheese pope on the shelves by the second week of September.
FOOD
May 29, 2015 | Craig LaBan, The Inquirer
Cheese(s) of the month, bolstered by beer Beer makes just about everything better, and it's especially true with washed-rind cheese, whose flavors take on extra dimensions when yeasty brew is added to a brine brushed across the rind during aging. Two excellent examples using local beers come from Pennsylvania farms. Tommenator from Keswick Creamery near Newburg in Cumberland Valley is a semi-firm raw milk tomme, whose naturally mild flavor takes on a hoppy tang and malty resonance, thanks to a Troegenator double bock from Tröeg's Brewing Co. A considerably more assertive beer cheese is the funky wedge from Calkins Creamery in Honesdale called Levon's Luck, a softer round that reminds Aimee Olexy at Talula's Garden (where it's included on cheese plates)
NEWS
January 28, 2015 | By Michaelle Bond, Inquirer Staff Writer
Sue Miller loves hanging out in her cheese cave. "Sometimes I get attached to certain wheels of cheese," said Miller, co-owner of Birchrun Hills Farm, a dairy farm in Chester Springs. "And my husband says, 'You know, it's meant to be sold.' " She knows. Her love of cheese grew out of necessity. About nine years ago, declining milk prices and rising costs had Miller and her husband, Ken, worried they might lose the small farm they hoped one day to pass on to their two sons.
FOOD
November 27, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
'So why aren't we making real grilled cheese?" said chef Marc Vetri, who was visiting our after-school cooking class. "Well, we're going for something healthier," I said. Baked whole-wheat pitas stuffed with cheese and homemade tomato soup - a reinvention of the classic pairing. "You think these are healthy?" he said, grabbing the pitas and reading off the offensive ingredients: preservatives, enzymes, gluten. "So, what kind of bread should I buy in a grocery store?
FOOD
October 10, 2014 | By Craig LaBan, Inquirer Restaurant Critic
There are more than 100 cheese-makers in the province of Québec, the most of any in Canada, and they are producing some of the most exciting artisan cheeses in the New World, from washed-rind stinkers to creamy blues. That comes as no surprise, given the province's cheese-loving French DNA. Unfortunately, few of the best - especially those made from raw milk - are widely available in the States. That just means you'll have to visit some of the fine cheesemongers of Québec City.
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