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Posts Tagged ‘Massachusetts’

Ruggles Hill Creamery - Cheese Molds

Cheese Molds

Since I began working at Formaggio Kitchen South End, I have been drawn to a selection of small goat milk cheeses made by Tricia Smith at Ruggles Hill Creamery in Hardwick, MA. Shifting from the world of art and museums to cheese, I was at first more attuned to the visual details of the cheeses I encountered than I was able to analyze the incredible flavors and aromas they offered. Tricia’s cheeses, such as the delicate Ada’s Honor and the silvery gray Brother’s Walk struck me as distinctly beautiful for their carefully developed rinds and snowy white interiors. (more…)

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Erin and Rosa Shaping Mozzarella

Erin (left) and Rosa (right) Shaping Mozzarella

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. While we never pass on a chance to match faces, places, and processes to our products, we had an additional motive behind this visit to Mozzarella House. Jess, who’s worked as a cheesemaker in France and Washington, is teaching a series of cheesemaking classes in February. Our time with the pros at Mozzarella House gave her a chance to refine the mozzarella technique she’ll use in the course. Mozzarella House owner, Giuseppe, was kind enough to let us have a look around the facility, as well as share some background on their process. (more…)

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