Women have been making cheese since the 17th century, primarily because it was almost always the woman’s job to make cheese. Women did it all—they milked the cows (and goats, and sheep), they churned the butter, they formed their various cheeses by hand and even came up with creative ways to age them. When industrialization
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Culatello, or, the Deceiving Allure of the Unattainable If you’re aware of Culatello, you fit into one of two categories. One is that you’ve been to Italy – likely in or near Parma – and you’ve tasted it. You have savored its sublime subtleties, reveled in its richness, and cursed the importation laws banning it
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2018 was a memorable year for us. Our Eagles won the first Super Bowl in team history, GQ Magazine named Philadelphia “City of the Year,” and we celebrated the launch of some of our most exciting and popular new products ever! From West Virginia to Japan, we searched high and low to bring you these
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Prosciutto di Parma, and the Virtue of Patience “It is the time you have wasted for your rose that makes your rose so important.” This quote from The Little Prince is as applicable to ageing Prosciutto as it is to anything else. It is a reminder that time spent nurturing something is never time “wasted,”
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At what point does trend reach critical mass? Is it always as easy to spot as using chicken cutlet as a taco shell? How many pastry hybrids do we need to try before we go back to appreciating a great bagel? Cronuts, Cragels, Brookies, Duffins, Bruffins, Crozels…can I just have a perfect croissant, please? Of
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Imagine you had the ability to taste a favorite flavor for the first time again; to experience that thrill of discovery. Would it be something elegant and rare, like fresh white truffles or Jamon Iberico? Would it be a seasonal cheese – one that only emerges a few months in the winter to tantalize your
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Have you ever tasted an ingredient so inspiring and delicious that it made you mad? Like, “I’m 36-years-old and I’m just tasting this for the first time now!? I’ve wasted half my life!” That is exactly what ran through my mind when I tasted Black Garlic Molasses at the Fancy Food Show this summer. Pressing
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To all of our passionate customers who have been checking in weekly on the status of our Sicilian Olive Oil, we have one thing to say: “Thank you.” Thank you for your patience and enthusiasm, and thank you for keeping the pressure on us to relaunch this wonderful product. We believe your patience will be
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by Leslie Uhl, CCP Thank goodness for language. Our ability to tweak and rename, borrow from other languages, add a little Italian, a dash of French… Actually, the English language has become what it is today in a long process that’s not unlike cooking. And since that’s what we’re here to talk about this fine
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The last week of July, we sent a team to Pittsburgh for the annual American Cheese Society conference. VP of Culinary Pioneering Emilio Mignucci, Head Cheese Monger Hunter Fike, and Cheese Monger Extraordinaire David Myers tasted their way through an assortment of more than 2,000 cheeses, met dozens of cheese makers and attended the Cheese
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