Last Updated on April 1, 2026 by Lisa Keys
This month, I've stayed busy with "Good Grief" activities to keep my mind occupied. Recently, I invited my husband, Bill, to join me for a Steak Cookoff Association food judges' class. Bill is my chief taste tester and always supports my cooking antics with enthusiasm. He is a true blessing.
To reach the class, we had to drive two and a half hours across the state. The route took us through Harrisburg, which sparked an idea: visiting Revittle.
Discovering Revittle
I first read about Revittle in Philadelphia Magazine. Their "Best of" piece featured:
- The best pizza in America, made with Pennsylvania-sourced Gouda.
- A cheesesteak made with a unique local farmer's cheese.
I am always hunting for the best local artisan foods. I discovered these specific cheeses are only available through Revittle. Since their address was in Harrisburg, I hoped for a brick-and-mortar shop where I could sample their products.
An Unexpected Invitation
I emailed the owner, Mark Zimmerman. He explained they don't have a retail store, but he gave us a warm invitation anyway. Bill and I met Mark and his partner, Tim Pianka, at their office, a beautiful historic building right on the river.
The Standout: Shepherd's Delight
We sampled a variety of cured meats and cheeses, but Shepherd's Delight was the winner. The shepherd grazes his sheep only on the youngest, sweetest grass, moving them from acre to acre. It is a true labor of love. The resulting Tomme-style cheese is:
- Well-aged
- Perfectly salty and sweet
- Completely addictive
The Spirit of Food
Food people are often the most generous. Mark and Tim shared the story of Revittle while we snacked, offering "tid-bits" about their close relationships with local farmers and chefs. Sharing that board with them felt like a gift.
As they say at Revittle:
"Revittle was started on the principle of working with the best artisanal producers... Together, we put healthy, regionally produced foods and wines on your table."
Cheese boards and charcuterie seem all the rage these days. Whether offered as an appetizer or a dessert who doesn't love an array of farm fresh goodness accompanied by sweet and tangy condiments and crispy crackers? Arranging a cheese board is an art I have yet to master, but that won't stop me from enjoying the delightful contrasts in tastes and textures and layers of flavors offered from local farmers.
As luck would have it Bill and I were invited to Revittle. Mark and Tim not only, have award winning Pennsylvania farm cheeses, but also charcutiere/ cured meats. I have nothing, but gratitude for our chance meeting. Check out Revittle on their web site to see their array of locally sourced and might I add reasonably priced products.
I'm just here to tell you about great products from really nice people.
oops forgot to mention....if anyone wants to buy and share that 11 pound Gigi brand whole prosciutto...I am in!
Krista says
I could live off a cheese board with a fabulous glass of wine! We are lucky enough to have an excellent cheese shop just a short walk from the house. It's always fun to arrange local cheeses, meats, condiments, etc. Sampling local cheeses when we travel is one of my favorite things to do. You have been in my thoughts. ❤️
Lisa says
And you in mine. I did a podcast last week and talked a bit about you and your boy.
You are so lucky to have a real cheese shop nearby. Any favorites from MA farms?
James Matino says
That was a story that gives me renewed faith in humanity. I will have to get some of that cheese with the discount. Keep your spirits up.
Lisa says
You will not be disappointed! I just placed an order of 4 selections from the Clover Creek Cheese Cellar wanting to try the cheese featured on the best pizza in America. Next time I will try the buttercup from Hidden Hills Dairy.
These farmers care deeply about their work and cut no corners to bring the very best products forward. It's all hands on with great care of the land and animals.
rainbowwayfarms says
So neat! Love that Bill enjoyed all of this along with you! What a fun village you are creating!
Lisa says
My husband is such a good sport with my cooking adventures. He truly does enjoy the places we have been and the people we meet. We have seen this beautiful country and its hard-working folks from the ground up all because of a recipe. Very grateful.
Tracy says
These guys seem like smart business owners. Sounds like a beautiful relationship has formed!
Lisa says
I love knowing where my food comes from and how smart these farmers are. They know food and farm science based on their "on the job" trial and error. No additives. Just time honored practices handed down from 1 generation to the next.
Mark and Tim are the kind of guys who adore black labs and fire up a pizza oven in the backyard for all the neighbors to use.
patcook1 says
Love the "rage"! In fact, I am having a cheese & charcuterie board for a lunch with a few friends this Wednesday. Love doing them.
Lisa says
I'd love to see a photo of your board. What I really love about them is all the food groups are represented 🙂
patcook1 says
I will take a photo; however, I made one last year for a dinner I hosted for a friend's 80th birthday. I had first experienced one with my daughter when I visited the fall after Paul passed away. I couldn't wait to try one.
However, I don't know how to post a photo here. Not sure if it will show up.
Lisa says
The photo is here and mouth-watering. Thank you for sharing. You have made me hungry <3
Dawn Lowenstein says
Thank you for this message about Revittle!
patcook1 says
Thanks, Lisa. Hope you enjoy one soon.
Angela@grapegravy says
That looks absolutely wonderful. What a great experience you had and hopefully more to come! I will definitely check out their website.
Lisa says
If you are a lover of fine food and supporter of farm to table you will love the products from Revittle