Yoav Perry has worked in the cheese industry for years, with a longtime dream of starting his own business and making some cheese of his own. Then he moved to Philly, and those dreams finally seemed within reach. \u201cThe milk quality here is outstanding and there are lots of dairies with progressive practices within driving distance from the city,\u201d Perry says. \u201cPhiladelphia also has incredible mongers, cheesemakers, world-class chefs, and food-obsessed adventurous customers. It\u2019s a perfect storm.\u201d<\/p>\n\n\n\n
In 2019, Perry made a case that significant value would be added to locally made milk if he was able to produce artisan cheeses right in the city. In January of 2020, the city agreed and provided a generous equipment grant to help bring Perrystead Dairy to life. After a lot of hard work and a few pandemic-related setbacks, the Fish Town Philly-based facility started creating one-of-a-kind, great-tasting cheeses\u2014like Intergalactic.<\/p>\n\n\n\n
\u201cIntergalactic is a wink at our American melting pot. We use Portuguese thistle rennet, we coagulate it like Loire Valley goat\u2019s milk [but with cow\u2019s milk], and we age it like it\u2019s an alpine Robiola,\u201d Perry says. \u201cInterdisciplinary plus lactic equals intergalactic.\u201d<\/p>\n\n\n\n
The cheese borrows several global cheesemaking tactics, but the result is something completely unique. It\u2019s cube-shaped with a wrinkly Geotrichum<\/em> rind that melts in your mouth. Beneath the surface awaits a soft, creamy texture and light tanginess\u2014with subtle hints of grass and olives\u2014that\u2019s flavorful yet approachable. \u201cIt\u2019s really quite fun,\u201d Perry says.<\/p>\n\n\n\n Perrystead\u2019s inventory is currently being built up, and Intergalactic should be available in larger quantities across the Northeast and mid-Atlantic in time for the holiday season. Once you get your hands on it, Perry recommends enjoying the cube at room temperature; first cut it into quarters, then each quarter into two wedges, and consume half a wedge at a time. Pair it with bubbles, red berries, or thyme-infused honey for an extra-indulgent experience.<\/p>\n\n\n\n This Philadelphia-born cheese borrows several global cheesemaking tactics, but the result is something completely unique.<\/p>\n","protected":false},"author":101,"featured_media":40576,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26353],"tags":[],"coauthors":[13873],"class_list":["post-40575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nPHOTOS: Jaime Alvarez<\/h6>\n","protected":false},"excerpt":{"rendered":"