This Pecorino Ginepro is amazing. No brash, salty, wet wool character here - just nutty sweetness accented by the bright juniper.

Raw Milk Appreciation Day

Turophiles  around the world are celebrating the complexity of raw milk cheese today thanks to the Cheese of Choice Coalition. This is a particularly tricky issue in the United States, where the FDA strictly regulates raw milk and prohibits the sale of raw milk cheese aged less than 60 days. There are lots of great…

Luca Straining Curds

Wolf Meadow Farm: Cheese and Passion

Luca Mignona says there’s nothing magical about what he does, but I’m not entirely sure that’s true. Luca makes traditional Italian-style cheeses at Wolf Meadow farm in Amesbury, MA. In March (which was still the depths of winter this year), I tromped out into the snow and slush with some friends for an afternoon cheesemaking class at…

SWPBBSoup

Squinting into the Sun

Today is the second day in a row with temperatures above 40 degrees. The little hint of warmth in the air feels as if we’ve been thrust into mid-August; it’s sudden and glorious. And what is this sunlight? It’s a welcome change, but it brings its own challenges. Just after we all finished digging our cars…

The Perfect Book?

I’ll just briefly acknowledge my long absence at the start here, and then say no more of it. There are explanations and excuses, but I don’t wish to spend time and energy on them. I’m easily distracted and all too inclined to put my own projects aside in mid-thought when someone else needs my attention.…

Vermont cheese legend Peter Dixon.

Vermont Cheesemakers Festival

(I apologize in advance for the fact that this post is full of superlatives. I couldn’t help it.) There is no better way to prepare oneself for a day of sampling great food than by warming up with several pre-event hours of eating. This is why I love my colleagues at the Concord Cheese Shop.…