triacafe_logo_box_orange.png

Welcome to our Blog

Philly’s favorite place for wine, cheese and beer.

This Sunday Enjoy a Taste of American Cheese Making History

This Sunday Enjoy a Taste of American Cheese Making History

The Cornerstone Project Comes to Tria on March 17

By Madame Fromage

Starting March 17, 2019 Tria will be the first restaurant in Philadelphia to feature Cornerstone, an artisanal American cheese that’s been featured by Smithsonian. And Urban Farmer. And Philly Mag. Want to learn what’s so buzz-worthy? Pop by Tria for Sunday School this week, or catch it on the menu later this month, as long as we can keep it in stock!

Here’s what you should know if you’re keen to be one of the lactorati who is in the know:

Cornerstone is a collaboration between four cheesemakers who wanted to invent an American Original. What does it take to make an original cheese? An original recipe. Think about how most cheeses you enjoy are inspired by European traditions, from American cheddars that are based on British cheddars, or even Philadelphia cream cheese which is based on a French recipe for a spreadable softie called Neufchâtel.

In the U.S., most cheeses draw inspo from abroad, so it’s rare for makers to reinvent the wheel, so to speak. Cornerstone represents a unique attempt to make the most of American terroir. Here’s how it breaks down:

  • Cornerstone is a single recipe for a “stone” shaped cheese with a natural rind

  • Each of the four makers in the project agreed to use pasture-raised raw milk and local salt

  • Each maker also learned to create native starter cultures from their milking herd

  • Collaborators represent different states: Parish Hill Creamery (VT), Birchrun Hills Farm (PA), Cato Corner Farm (CT), and Mystic Cheese (CT)

Four very proud cheesemakers with one of the first Cornerstone American cheese “stones”…! Photo Credit: Tenaya Darlington

Four very proud cheesemakers with one of the first Cornerstone American cheese “stones”…! Photo Credit: Tenaya Darlington

The goal? One recipe that yields subtle variations depending on the small farm that produced it.

Here’s what’s exciting: As a cheese lover, you’ll be able to taste multiple Cornerstones over time as each stone ripens and becomes ready for market. How will a Vermont Cornerstone taste compared to, say, a Cornerstone made in nearby Chester County?

Tria plans to feature different batches of Cornerstone throughout the year. Our first Stone comes to us from cheesemakers Peter Dixon and Rachel Schaal of Parish Hill Creamery in Westminster West, VT. Come taste this truly wild cheese, handmade from start to finish, full of sweet, grassy complexity.

Read more about The Cornerstone Project:

Smithsonian

Modern Farmer

Philly Mag

Meet Madame Fromage at Sunday School on March 17 to learn more about Cornerstone from her in person! She’ll be at Tria Cafe Rittenhouse from 2 p.m. until 3 p.m. and Tria Cafe Wash West from 3:30 p.m. until 4:30 p.m.

Madame Fromage is occasionally known as Tenaya Darlington and is Tria’s Cheese Director. She has a really cool blog.

A Wine with Real Downtown Flair

A Wine with Real Downtown Flair

What’s Cooking in Taproom’s Kitchen

What’s Cooking in Taproom’s Kitchen