Monday, July 6, 2015

More gouda news out of Reading Terminal Market

Wednesday is the premiere of Valley Shepherd Creamery.

More gouda news out of Reading Terminal Market

Travel Deals

Ever eat fresh mozzarella - and by that, I mean pulled-before-your-eyes cheese that has never seen the light of a refrigerator?

Wednesday, Jan. 16 is the target opening of Valley Shepherd Creamery, a Philly offshoot of the vaunted North Jersey cheese farm. (Backgrounder is here.)

It will make its own cheese right there in the market. But cheesemaking is mundane and you need a visual - in the form of a glassed-in room where a mozzarella maker will stretch out.

Valley Shepherd will start production here with four cheeses: a cloth-bound Cheddar-style called Reading or Not; a strong Stiltonlike cheese called Blue Me Away; a simple farmer’s cheese called Phresh; and a mozzarella called MozzaRTM.

Best of all, there will be a grilled-cheese counter called MeltKraft where CIA-trained chef Rebecca Foxman will turn out sandwiches based on the cheeses. Menu is here (very large PDF).

Most sandwiches are $7.50 to $8.75. This may be the only eatery in the city where you can choose bacon fat or duck fat (or both) as an add-on.
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Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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