Ihsan and Valerie work to share the market-experience that inspired their mutual love of food with the neighborhoods and communities surrounding their stores in Cambridge, Boston and New York.
Washed-rind cheese are one of my favorite categories of cheese. Yes, they can really be very stinky, but it is that bacteria that also develops what I think are some of the most delicious rinds (and cheeses) out there.
The highlight of my trip was tasting the newest cheese to come out of Wisconsin. For the past 10 years, Uplands Cheese has only made Pleasant Ridge and Pleasant Ridge Reserve, cheeses in the style of the classic French, Alpine cheese, Beaufort d’Alpage. Their new cheese, Rush Creek, is made in the style of Vacherin Mont d’Or.