Many people come to us for our direct imports, but our selection of local products is just as strong.
Nothing says fall like a crisp glass of cider! Monger Liz celebrates the season with a profile of three of our favorites New England cideries: Shacksbury Cider, Far From the Tree Cider, and Bantam Cider
Big Picture Farm has caught the attention of many a candy-eater, gift-giver, artisanal-food junkie and Tumblr user, and the farm’s award-winning goat’s milk caramels are fully deserving of hype and high praise. We proudly stock their precious packages in the bakery window, and hold onto their idyllic postcards behind the bakery to cheer us up. Continue Reading »
Turkey season is almost here! Nicole’s been perfecting her Thanksgiving recipes for years, and she found the perfect pair in Misty Knoll’s turkeys.
North America’s craft chocolate industry is constantly growing, but Carla D. Martin, Harvard’s “Professor of Chocolate,” has insight into what’s best to eat.
It’s no mirage. High above the Boston Waterfront there really is a farm growing some of the best local produce.
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.
In the first week of November, I traveled to Madison, Wisconsin for the Second Annual Wisconsin Cheese Festival. Retailers and cheesemakers from across the state massed at Monona Terrace, a convention center designed by Frank Lloyd Wright, perched on the edge of Lake Monona. There were all sorts of tours, tastings and seminars on offer Continue Reading »
Fellow monger, Erin, and I drove up to the Cellars at Jasper Hill before the holidays. The object of our journey: to pick up 40 wheels of Cabot Clothbound Cheddar, 20 wheels of Landaff cheese and a number of other Jasper Hill cheeses: Constant Bliss, Weybridge, Hartwell, Oma, Winnimere and Caspian. En route, we stopped Continue Reading »
I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration. Here at the shop, we only began carrying Continue Reading »
Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather Continue Reading »
Colleagues and I recently had the opportunity to visit cheesemakers at several farms in Vermont: Consider Bardwell, Blue Ledge and Twig Farm.