The ceremonial cutting of the Crucolo cheese at Market Hall Foods was a culmination of my two-decade pursuit of this cherished Italian delicacy, turning a dream into reality.
Father Raphael Mary Salzillo's blessing focused not only on the cheese but celebrated the entire process—thanking God for the cows, the milk, and the art of cheese-making.
As I thrust the knife into the 422-pound wheel of Crucolo, the crowd erupted in cheers, marking a moment of personal achievement and joy that transcended any restaurant experience.
The act of cutting the cheese represented more than just a culinary task; it symbolized a longstanding passion, community celebration, and the joy of sharing beloved food.
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