Tagged: Local

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Cobb Hill Cheese: Ascutney Mountain

Ascutney Mountain is a marvelous cheese that was originally developed from a recipe for Swiss Appenzeller. It is aged 7-8 months and is made with raw Jersey cow milk and vegetable rennet.

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A Trip Up North: The Vermont Cheesemakers Festival

It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts gathered for an afternoon of tasting and talking – and, happily, we did a lot of both!

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Ruggles Hill Reflections: Still Life with Cheese

Since I began working at Formaggio Kitchen South End, I have been bowled over by a selection of small goat milk cheeses made by Tricia Smith at Ruggles Hill Creamery in Hardwick, MA.

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Consider Bardwell: Makers of Delicious Cheese

Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this outstanding dairy for some years now – day in, day out, they maintain a standard of excellence and consistency that, if you are familiar with cheesemaking, know is a real challenge and, when executed, is a true achievement.

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Introducing: Fresh Goat Milk Cheese from Rawson Brook Farm

Some of our customers may have noticed a new fresh goat milk cheese in our cases. I am thrilled to be able to support another grande dame of Massachusetts cheesemaking – Susan Sellew of Rawson Brook Farm. Susan is entering her 30th year of production!

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Harbison: An Adventure in Soft-Ripened Cheesemaking

This past summer, I had the opportunity to assist with cheesemaking at Jasper Hill Farm. One of my favorite cheeses made by the team in Greensboro, VT is called Harbison, a fairly recent addition to the line-up but no less spectacular than their other cheeses.

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Celebrating Thanksgiving with an All-American Cheese Board

We checked in with Tripp, the Head Manager on our cheese counter and our domestic cheese buyer. He has put together a wonderful recommendation for a Thanksgiving cheeseboard, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right!

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Choosing Our Cheese: Cabot Clothbound Cheddar

Every two months or so, Tripp, our domestic cheese buyer in Cambridge, and I, domestic cheese buyer for our South End location, drive up to Greensboro, Vermont and visit with our friends at the Cellars at Jasper Hill. The purpose of these trips is primarily to select new wheels of Cabot Clothbound Cheddar.