Mother’s Day is this Sunday and, in recognition of the day, we surveyed a few of our fellow staffers to see what cheeses their mothers like them to bring home! (more…)
Posts Tagged ‘Cabot Clothbound Cheddar’
Posted in Cheese, Producer Profile, Travelogues, tagged A Taste of Place, affineur, Alpha Tolman, American cheese, Bayley Hazen Blue, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, cheese aging, dairy, domestic cheese, Harbison, Moses Sleeper, Taste of Place, Vermont, Winnimere on March 25, 2014 | 1 Comment »
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 than repeat this much-deserved praise, I hope to share a reflection on my brief time at Jasper Hill as a whirlwind of sights, smells, and of course tastes. The tag line of Jasper Hill is, “A Taste of Place” and thus I will try my best to give you a little taste of my experience in this very unique place. (more…)
Posted in About Us, Beverages, Breads, Crackers & Snacks, Candy & Confections, Cheese, Chocolate, Dairy (non-cheese), Jams & Preserves, Meats & Charcuterie, Pasta, Produce, Staff Events, Wine, tagged Ardèche jams, Belgian waffles, biodynamic, bitters, boudin blanc, Cabot Clothbound Cheddar, Catharine Sweeney, Cheese, Chocolate, cocktails, Comté Grand Cru, Confitures de l'Ardèche, couscous, Dram Apothecary, EH Chocolatier, Elaine Hsieh, favorite foods, favorites, Ferdinando Zanusso, Finocchiona, food, Formaggio Food Community, Francisco Javier Rodriguez Perez, Fromageries Marcel Petite, fruit, housemade sausages, I Clivi, jams, M'hamsa, M'hamsa couscous, Mario Zanusso, organic, organic fruit, organic produce, organic wine, organic yogurt, Pascal Raunicher, preserves, Produce, robiola, Robiola Enrico, salami, salt water taffy, Salty Road, Salty Road taffy, Salumeria Biellese, shishito peppers, Sparrow Arc Farm, staff picks, staff survey, Straus Family Creamery, Sylvie Raunicher, taffy, top 10 of 2013, tortilla chips, Tortilleria La Niña, vegetables, Veritable Vegetable, waffles, Wine, Xavi Perez, Xocolata Oli d'Oliva, Xocolates Aynouse, yoghurt, yogurt on December 4, 2013 | 2 Comments »
At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! (more…)
Posted in Cheese, Local, Pairings, Thanksgiving, tagged 3-Corner Field Farm, Andy Kehler, Blue Ledge Farm, Brebis Blanche, Cabot Clothbound Cheddar, Cheese, David Major, Emily Sunderman, food, Gregory Bernhardt, Hannah Sessions, Jasper Hill Farm, Karen Weinberg, Mateo Kehler, Michael Lee, Middlebury Blue, Northstone, Paul Borghard, Thanksgiving, Twig Farm, Twig Square, Verano, Vermont Shepherd, Yesenia Major on November 4, 2012 | Leave a Comment »
We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right! (more…)
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. The purpose of these trips is primarily to select new wheels of Cabot Clothbound Cheddar.
Artisan cheeses, like Cabot Clothbound Cheddar, tend to differ slightly from one batch to another – even wheels made one day apart and aged under the same conditions, can be surprisingly different. These variations can be attributed to the season, to changes in the weather and to what the cows might have munched on the day they were milked. I like to think of it as a sort of time capsule, a way of capturing a moment of the farm’s existence in time. (more…)
Posted in Cheese, Fourth of July, Holiday, Local, tagged Blue Ledge Farm, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, Consider Bardwell Farm, domestic cheese, Dorset, food, Goat Tomme, Lake's Edge, Twig Farm on June 21, 2012 | Leave a Comment »
Celebrate Independence Day with a cheese plate that is “Made in the USA!” Tripp, domestic cheese buyer in our Cambridge shop, is recommending four cheeses for this July 4th (“four for the fourth!”). All of the cheeses hail from Vermont and represent varying textures, styles and milk types. Whether you try one or all of these cheeses, we think you’ll be as impressed with what is happening on the American cheese scene as we are! (more…)
Posted in About Us, Cheese, Food Science, Local, Producer Profile, Travelogues, United States, tagged Ascutney Mountain, Bayley Hazen Blue, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, cheesemakers, cheesemaking, Constant Bliss, curds, food, Jasper Hill, Jasper Hill Farm, Landaff, Moses Sleeper, Oma, rennet, whey, Winnimere on September 9, 2011 | 2 Comments »
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. As a result, I want to share a bit of what got me so excited! (more…)