PHILADELPHIA –A good cheese can reflect the nationality of its maker.
Yoav Perry’s approach to cheese-making manifests the American melting-pot ideal, blending ingredients and techniques from traditional cheeses around the world to create something original: a bloomy rind cheese with enzymes from a thistle, a blue cheese made with red mold.
“Totally crazy stuff you can only do in America,” said Perry, of Fishtown, his words lightly accent-spiked, a remnant of his Israeli upbringing. “Over in Europe, it’s tradition, tradition, tradition.”
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