Curds 'n Whey, a triplex caf , gourmet shop and catering establishment based in Jenkintown, has just expanded for its 5th time since opening as a cheese store in 1973. You’ve likely dined at a ...

SURVEYING the bounty of a well-stocked cheese counter, the pungent blues, luscious triple creams and exotic washed rinds, it’s easy to forget the real cheesemakers — the ones that bleat, moo and hoof ...

Those who have been purchasing fine cheeses, preserves and prepared foods for decades will still find Curds & Whey’s founder and longtime owner Asna Rhode, now 86 years young, still an essential part ...

Curds and whey are what milk becomes when you heat it to a boil and add acid. This causes the milk to separate into coagulated chunks of curd surrounded by watery liquid known as whey. The splitting ...

My father and I have a cheese habit. To feed this passion, and maybe save us some cash at the cheese counter, we decided it was time we learned to make the stuff ourselves. Our first goal: mozzarella.

Any good chef soaks up a lot of knowledge from peers and employees, said Gabriel Rucker in Le Pigeon (Ten Speed Press). At my restaurant in Portland, Ore., I learned a lot from my colleague Erik Van ...

“Little Miss Muffet sat on a tuffet, eating her curds and whey. Along came a spider, who sat down beside her and frightened Miss Muffet away.” Well, Miss Muffet has a new problem today because a ...

While the rest of us were sweltering during July's heat wave, the state's water buffalo were managing just fine. According to Hanns Heick of Bubalus Bubalis, a California buffalo-milk mozzarella ...

Curds 'n Whey, a triplex cafe, gourmet shop and catering establishment based in Jenkintown, has just expanded for its 5th time since opening as a cheese store in 1973. You’ve likely dined at a ...

I just learned that Curds & Whey (On 13th and Tacoma) has closed. I found the following on their website: Due to the current economic climate, we have made the difficult decision to close our store.