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Emilio Mignucci
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Emilio Mignucci

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these are some of our favorite cheeses
American cheesemakers are finally beginning to rival the great stinky cheeses of Europe. More American cheesemakers than ever before are perfecting the art of crafting stinky cheese. Once a category limited to just smell-my-...
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i can't believe it, he smiles.
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Thanks to Scott Case for sharing this article with me.
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Fish sauce used to be integral to European cooking, until taxes and pirates caused it to disappear.
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Di Bruno Bros. is opening next week. Philly's favorite cheesemonger cowboy, Ian Peacock of DiBruno Bros., told Eater that their newest location at 9th and Chestnut Streets is set...
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CONGRATULATIONS!  the new store is beautiful!  This is a great destination!
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this is Brilliant! can't wait to have it this weekend watching the games.
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how do you describe your cheese?
Is your cheese cowy, catty or brothy? Researchers devote their efforts to finding the right words of description
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His name is spoken with reverence in culinary circles around the world. James Beard was the highly respected, honored and admired “Dean of American Cookery,” a man who is credited with laying the groundwork for American dining by the middle of the 20th century. Formerly PhillyBurbs
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this is how we do
By Tenaya DarlingtonForget that you ever heard the phrase “wine and cheese.” It’s 2013 and you’re in the decade of the cocktail. When that Indian summer sun hits your stoop and you pour that first gin' n tonic, there’s no reason why you can’t pair it with cheese. Martinis? They like cheese too. A French 75? Yes, my darlin'. Break out your highball glasses and prepare to muddle. Your boozy dairy adventure is about to begin.
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In his circles
54 people
Have him in circles
72 people
Zeke Freeman's profile photo
Julian Barkat's profile photo
JOSEPH MORINELLI's profile photo
FranksWine on North Union Street's profile photo
Miguel Ceron's profile photo
Mike Geno's profile photo
Matthew Spade's profile photo
Francesco Marra's profile photo
Hank Heath's profile photo
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