One of the most memorable trips my wife, Valerie, and I have taken in pursuit of new cheeses was in 1993. We traveled to Castelmagno, home to the famous Italian cheese of the same name. Located on the very northwest fringes of Italy, Castelmagno is a small commune or municipality, consisting of several hamlets. We were invited to visit the region by our friend and mentor, Matteo Ascheri. The hamlet we visited had only one albergo (inn) and a total population of 56. Eleven of those inhabitants made Castelmagno. Continue Reading »
If, as Clifton Fadiman once said, “cheese is milk’s leap toward immortality”, then rennet could be considered the springboard of cheesemaking.
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!
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.
At the end of each year, staff members at all three of our shops – in Cambridge, the South End and in New York – fill out a staff survey. We reflect on our year in food, pick our favorites and share memorable moments. Here are our top ten picks culled from this year’s survey results!
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.