Never mind that Nectar is essentially a pan-Asian restaurant. I'm willing to concede chef and co-owner Patrick Feury his desired "eclectic" status if he continues to make his exceptional goaty twist on burrata-style stuffed mozzarella. Feury, who's long been a proponent of local dairies and has studied cheesemaking in recent years, decided to use goat's milk from Yellow Springs Farm for his take on the indulgent, cream-stuffed Italian classic.
Catherine Cosentino Renzi ’86
Award Winning Cheesemaker
Catherine Cosentino Renzi and her husband, Al, milk 30 Nubian goats on 8.5 acres in Chester Springs, Pennsylvania. They produce 30 varieties of goat cheese, many of them seasonal. Yellow Springs’ motto is “Connecting sustainable landscapes to sustainable food systems since 2001.” Renzi’s personal motto hangs on a magnet on her refrigerator: “Leap and the net will appear.
Watch the "FYI Philly" news segment below to see Yellow Springs Farm featured in this piece on Chester County cheese.
Local cheesemakers are taking a page from the Brandywine Valley winemakers’ book to partner up and promote their product as a region. Pennsylvania currently has 70 wineries connected along 11 wine trails, including the Brandywine Valley, each welcoming visitors to tour their grape vineyards and taste their merlots and then travel down the road and do it all over again at a competitor’s farm. With wine trails so successful, Yellow Springs Farm owners Al and Catherine Renzi got to thinking: Hey, let’s try that, too.