Philly CheeseFreak Part 1: Reading Market Cheesetastic

So I took a little work trip to Philadelphia – what a great foodie town!

So here’s a three part series of my little cheese adventures in town.  The first is a visit to the awesome Reading  Terminal Market, aka foodie heaven.

Visited two shops – Salumeria and Downtown Cheese.

It’s a bit shaky and the edits are a bit quick because I’m just getting used to the flipcam.

I’ll post stuff about the cheeses for the last part of the trilogy…where I have a very special guest!


4 Responses to “Philly CheeseFreak Part 1: Reading Market Cheesetastic”

  1. 1 The Philadelphia Story
    October 9, 2009 at 1:52 am

    Well, Mr. Cheese-Freak:
    – It’s “Red-ing” as in the color, not “Read-ing” as in a book (for the terminal market.)
    – The Loews Hotel (the obvious site of your opening vista) just rocks as the best place to stay in Philly.
    – How could you be in Philly and I be in Philyy staying at the same hotel at the same time eating the same cheese and we not connect?
    – I heard that it’s actually Mr. Gouda Mutz.
    – Nice new cam… it’s HD just like the porno’s!
    – Did you really just scam all that cheese for free?
    – When’s my solo?

  2. 2 thecheesefreak
    October 9, 2009 at 1:21 pm

    But I said read-ing when I played Monopoly!
    Please reveal thyself 🙂 so I can have you on!

  3. 3 Dan black
    October 24, 2009 at 5:26 am

    Hey Cheesefreak. Wanted to thank you again for having me on your show, it was a pleasure to say the least. You should come back again sometime, We’ve got some great stuff coming in.

    -Dan the chese monger.

    P.S. I can’t believe you actually quoted me. ha!

  4. December 22, 2009 at 5:44 pm

    I am working on holding a course in the Philadelphia or Allentown areas on harvesting venison from the field to the table. This class would be focused on those who may have never thought of hunting as a way to obtain healthy, free range, organic, low fat, low cost meat. The class would cover everything from the biology of deer, hunting opportunities, safety, range time, and deer processing, to making a fine culinary venison dish. There would also be plenty of hands on “Labs” to apply the knowledge. This would take place in either the Philadelphia or Allentown areas and would consist of one night for a number of weeks or a weekend class. I am currently building the curriculum and materials keeping the idea of “low cost- high value” in mind. If you or anyone you know would be interested, let me know!

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