Deli

Upon entering the aging rooms at S. Wallace Edwards & Sons, the subtle aromas of hickory smoke and country ham fill the air. And that’s where President and Cure Master Sam W. Edwards III has been perfecting one of the most guarded charcuterie secrets of the small, third-generation owned and operated company. …

Tenaya Darlington firmly believes there’s no prejudice that the right combination of milk and bacteria cannot overcome. She didn’t truly fall under the smell, er, spell of cheese until she wandered into Di Bruno Bros., a venerable Philly gourmet store, and tried a spoonful of scrapings from a Carles Roquefort, a spicy, crumbly sheep’s milk blue. Madame Fromage was born. Darlington began to blog about her cheese explorations, eventually becoming Di Bruno’s cheese blogger. …

This June, Wegmans, one of the country’s leading supermarket chains, will bring their popular The Pub at Wegmans, a full service restaurant and bar serving internationally inspired cuisine, to their Allentown location (3900 West Tilghman Street, 610-336-7900). Led by Executive Chef Geno Nosenzo and using the incomparably fresh ingredients sold on-site in the store, The Pub at Wegmans will serve an array of dishes that go beyond typical pub standards, as well as cocktails, wines by the bottle or glass and an extensive selection of craft beer. …

Bastion of clean living Keith Richards once said that he won't touch cheese: "Fermented milk is not the ideal choice for everyday eating, that's all." But Tenaya Darlington, who wrote the new cheese guide "Di Bruno Bros. House of Cheese" (Running Press, $25) has an arsenal of cheeses to convert picky eaters: …

Tenaya Darlington firmly believes there’s no prejudice that the right combination of milk and bacteria cannot overcome. …