412-454-6200
2305 Smallman Street
Pittsburgh, PA 15222
Located at 23rd & Smallman St.
in the Strip District GET DIRECTIONS
Hours:
Open Daily 8 am - 9 pm
Up to 2 Hours FREE Parking with Purchase Enter Garage on 24th St.
Specialty Cheese
In our specialty cheese department you'll find a great selection of international and gourmet cheeses at fantastic prices every day. Goat, cow, sheep, raw milk, blues, soft, sharp — We've got it all! Looking for locally produced choices? We're also proud to offer a large variety of cheeses and cheese accompaniments produced by local farmers. Cheese is only the beginning, though! You'll also find everything else you need to build a fantastic tasting event and the expertise to do so. Our educated Specialty staff love to talk food and will help you pick perfect combinations from our great dips, jams, honeys and spreads, gourmet dipping oils, specialty crackers and crostini.
Featured Recipe
Warm Brie with Kumquats
From Jesse Cool
Kumquats appear often at the produce stands, but they are rarely used for anything but marmalade. This simple and seductive recipe was created spontaneously when I was a guest chef at an organic food show in Southern California. Not only is it easy, it is one of those dishes that has people begging for the recipe. I love ripened goat brie that is so soft, it oozes out of the rind. I splurge when bumping into a cheese maker at the farmer's market, spending whatever on a small piece of cheese that is gloriously delicious.
8 ounces Brie or Camembert cheese (1 or 2 rounds, depending on their weight)
8 ounces kumquats
1 tablespoon unsalted butter
1 small onion, thinly sliced
1/4 cup packed brown sugar
1/4 cup fruity white wine, such as GewÜrztraminer, or white grape juice
1/8 teaspoon red-pepper flakes
Salt
1 loaf whole wheat Italian bread, thinly sliced (about 24 slices)
Put the cheese on a large plate and let come to room temperature.
Meanwhile, wash the kumquats, remove the stems, and slice them into rounds 1/8 inch thick. Put in a large bowl.
In a medium skillet over low heat, melt the butter. Add the onion and cook for 5 minutes, or until the kumquats are completely soft. Add the brown sugar, wine or grape juice, and red-pepper flakes and simmer for 15 minutes, or until the sauce is slightly thickened. Season with salt to taste. Cool slightly, then pour the sauce over the cheese. Serve immediately with the bread.
Variation: The kumquat sauce is delicious over sweets such as ice cream or angel food cake. Simply omit the onion and red-pepper flakes and increase the brown sugar to 1/2 cup.
Makes 8 servings
Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Photo by France Ruffenach.
