Maple syrup may be Vermont’s best-known product among the general public, but for years those in the dairy industry have watched the state’s meteoric rise as one of the very best cheese producers on earth.
Little makes me happier than asking my cheesemonger what’s new and having them offer up something from a local cheesemaker. Virginia has but a handful of cheesemakers, which is a little disheartening given the explosive growth of our wine industry in recent years. The ones we do have, however, are top notch, so I didn’t hesitate to pick up a wheel of the new cheese from Caromont Farm.
Stilton cheese is said to have first appeared in the village of Stilton around the 17th Century, where it was made as a cream cheese that was allowed to mature and harden before being sold. It then stood out from other cheeses because it was made with whole milk instead of skimmed, giving it a superior texture and taste.
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.
Be at the old Fulton Fish Market on South Street and Beekman Street in Lower Manhattan on June 24 for a gathering of cheesemakers, cheesemongers, and other dairy proponents from New York City and surrounding area.
We love attending the NASFT Fancy Food Show every summer not just to eat as much cheese as possible – though we certainly try – but also for the opportunity to chat up some of our favorite cheesemakers and learn...
If you ever want to see a pageant involving knives, muscles, and cutting boards, book a trip to Long Island City for the Cheesemonger Invitational (CMI) on June 23, 2012. Now in its third year, the event draws makers, mongers, and rabble from the cave to compete for cash prizes and a chance to throw down against the best in the business.
Last week, I went in search of camel cheese. In Doha, a desert city that rises out of the Persian Gulf like a mini Manhattan, I tasted camel (it tasted like lamb). I also rode a camel (wildly bumpy). But I did not get to the teat.
Prairie Fruits Farm first caught our attention in early 2009, when it was rumored that its goat cheeses were served at a presidential inaugural dinner, and once we sampled the Illinois creamery’s Moonglo, we realized why.
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