The Eater had a pleasant experience this past June with a summer cheese plate at Crook’s built around a gently melted round of Chapel Hill Creamery’s Carolina Moon. Brie-like but local and fresh. (If you try this trick at home warm it — don’t heat it.)
The Creamery, which last year hosted Slow Food’s big chef and farmer event (and SF Int’l founder Carlo Petrini), has been carefully expanding its offerings.
Owners Flo Hawley and Portia McKnight are providing the ingredients for this month’s farm dinner at Panzanella on Monday. Reservations at 929-6626.
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