While I’ll never turn down a good glass of beer or wine, as the leaves start to fall I find myself reaching for cider more and more often. Thankfully, the days of just Woodchuck are over, as more and more craft cideries enter the field.
Posts Tagged ‘Massachusetts’
Posted in United States, tagged apple cider, apples, Bantam Cider, Basque cider, dry cider, Far From the Tree Cider, food, hard cider, Hereford, Massachusetts, Rind Cider, Rojo, saison, Shacksbury Cider, sparkling, The Lost Apple Project, Vermont on November 11, 2014 | Leave a Comment »
Posted in Cheese, Cheesemaking, Local, Producer Profile, tagged Cheese, cheesemaking, food, goat cheese, goat dairy, Hardwick, Massachusetts, Ruggles Hill Creamery, Tricia Smith on July 1, 2013 | 1 Comment »
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…)
Posted in Cheese, Cheesemaking, Producer Profile, United States, tagged burrata, Cheese, cheesemakers, cheesemaking, food, Massachusetts, mozzarella, Mozzarella House on November 29, 2011 | 3 Comments »
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…)