What’s the deal with using raw, thermized, or pasteurized milk for cheesemaking? All cheesemaking starts with milk, most commonly from cows, goats, and sheep. Healthy, grass-fed animals of any breed are most likely to produce equally healthy milk that creates the most delicious, flavor-packed cheeses. Early in the cheesemaking process, the cheesemaker decides whether to work with Continue Reading »
You don’t have to go far from Boston for some of the world’s best artisan cheese. Old world traditions are alive and well in Vermont.
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.
If, as Clifton Fadiman once said, “cheese is milk’s leap toward immortality”, then rennet could be considered the springboard of 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.
Last year, I visited the Cellars at Jasper Hill and had the opportunity to participate in the Winnimere cheesemaking process. It was a very educational experience as there are some interesting new developments going on at Jasper Hill.
It’s a rare day on the cheese counter that we mongers don’t dip into our bucket of fresh mozzarella from the Mozzarella House at least a couple of times. This small operation in Everett supplies Formaggio Kitchen with most of its fresh cow’s milk mozzarella and burrata. My fellow cheesemonger Jess and I recently dropped in for a visit to their cheese room, and owner Giuseppe was kind enough to let us have a look around the facility, as well as share some background on their process.
On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheesemaking process before and have even tried my hand at making chèvre but I have never before observed the making of a hard, aged cheese like Parmigiano Reggiano. A small group of farmers in the area bring milk to the co-operative each week and, starting at 5am every day, that milk begins a process that transforms it into a cheese so many of us know and love. Parmigiano Reggiano is a DOP product. In Italian, DOP stands for Denominazione di Origine Protetta (Protected Designation of Origin).
Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.
Having seen their tommes progress from curds into molds and finally to the cave, we sat around the Burgat’s kitchen table, drank some wine, chatted and sampled a wheel of their cheese with some bread. A pretty perfect evening in my book.
Recently, a lot of the hype at Neal’s Yard Dairy has been about a new cheese from Wales called Hafod. I’m pretty excited, as it is the first new cheese that’s become available since I took on the role of British Isles cheese buyer, so I’d love to say a bit about the rather cool story behind it.