Cheese of the Month: Blue Suede Moo

Around the holidays, Blue Suede Moo has become my local go-to Stilton impersonator. Like its famous British counterpart, it’s straw colored with beautiful indigo veining, densely packed beneath a cobblestone-like rind. One whiff, and you smell a burlap sack full of walnuts. One taste, and your mouth fills with toasty nuts and portobello mushrooms. The

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Cheese of the Month: Valley Thunder

Valley Thunder is a cheese with a split personality, pairing the sweet-as-evening smell of a Parmigiano with the bright bite of a true cheddar. Raw sheep’s and cow’s milk collude in this heartthrob from Valley Shepherd Creamery.

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Cheese of the Month: Puddle Duck Creek

If you’re a fan of Beatrix Potter, then you probably remember Jemima Puddle Duck, a character in many Peter Rabbit stories. If there’s a young reader in your house, this might be the perfect time to introduce this tender morsel of cheese with a pleasing, grassy character.

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Cheese of the Month: Old Man Highlander

Calkins creamery in honesdale makes a brie-style cheese called Noble Road that has garnered a cult following. But the creamery also produces a Gouda-style heartthrob with a nutty swagger, which is just as fabulous. If Robert Redford were a cheese, he’d be this one. Old Man Highlander even has a leathery exterior. Inside though, it’s

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Cheese of the Month: Red Cat

If you’re looking for a bold cheese to pair with beer, reach for Red Cat from Birchrun Hills Farm. This classic washed-rind stinker from Sue Miller isn’t as bossy as a ripe Epoisses—a pungent French delicacy—but it has the same creamy texture and beefy character. Think of stewed meat and bitter greens. The slightly astringent

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Cheese of the Month: Hummingbird

When Kristian Holbrook named his mixed-milk robiola “Hummingbird,” he couldn’t have chosen a more perfect image. Like its namesake bird, this soft cheese is bright and delicate, with a nectar-like flavor profile that calls to mind vanilla and citrus. At one week, Hummingbird has the consistency of airy cheesecake; at three, the center liquefies and

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Cheese of the Month: Tomme de Linden Dale

When I stopped by Andrew Mellinger’s stand at the Rittenhouse Farmers’ Market, he was sold out of his goat Tomme. Fortunately he still had toothpick samples, and it was so good that I convinced him to sell me his display wheel.

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Cheese of the Month: Hidden Hills Dairy’s Boltonfeta

Lori Sollenberger owns eight cows. From that limited milk supply, she makes eight different kinds of cheese, including a sharp, salty feta. It pairs beautifully with tomatoes, onion-heavy salads and even watermelon. “Just crumble some feta over the melon and add chopped mint,” she advises.

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Cheese Of The Month: Claudio’s Mozzarella

Claudio Specialty Foodsby tenaya darlington, madamefromage.blogspot.comIf you’ve never had fresh mozzarella—I’m talking one-hour-old—do yourself a favor and stroll down to Claudio’s in the Italian Market. It’s one of the few places in the city where you can still observe a food tradition in action. Like Nan Zhou (927 Race St.), the noodle bar in Chinatown

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