Category: Food: Cheese

At The Market: Cheese from Local Farms

Artisan cheese is another reason to visit farmers' markets.

Cheesemakers like Smith's Farmstead Cheese, Narragansett Creamery, Crystal Brook Farm, Ruggles Hill Creamery, Fiore di Nonno, and Foxboro Cheese are among the cheese options you can find at Boston area farmers' markets.

Crystal Brook Farm offers a delightful goat cheese picnic lunch. The day we took this photo each bag included a container of their goat cheese with olive oil and herbs de Provence, french bread, trail mix, a plate, napkin, knife, and a dollar-off coupon for the next purchase.

In season right now!

This is the height of the harvest season. The stone fruit selection is glorious, the vegetables overflow their bins, and you enjoy each bite knowing this-or-that will soon be gone.

Get Some before it's gone!

Berries, stone fruit, heirloom tomatoes, and local honey – we've begun stockpiling our favorite from Foppema's Farm for winter.

Coming Soon!

Mums for fall planting, herbs for window sills, pumpkins, winter squash, late season apples.

Follow all of our Local Food/Farmers' Market and At The Market reports.

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 12, 2013
At The Market: Cheese from Local Farms

Artisan cheese is another reason to visit farmers' markets.

Cheesemakers like Smith's Farmstead Cheese, Narragansett Creamery, Crystal Brook Farm, Ruggles Hill Creamery, Fiore di Nonno, and Foxboro Cheese are among the cheese options you can find at Boston area farmers' markets.

Crystal Brook Farm offers a delightful goat cheese picnic lunch. The day we took this photo each bag included a container of their goat cheese with olive oil and herbs de Provence, french bread, trail mix, a plate, napkin, knife, and a dollar-off coupon for the next purchase.

In season right now!

This is the height of the harvest season. The stone fruit selection is glorious, the vegetables overflow their bins, and you enjoy each bite knowing this-or-that will soon be gone.

Get Some before it's gone!

Berries, stone fruit, heirloom tomatoes, and local honey – we've begun stockpiling our favorite from Foppema's Farm for winter.

Coming Soon!

Mums for fall planting, herbs for window sills, pumpkins, winter squash, late season apples.

Follow all of our Local Food/Farmers' Market and At The Market reports.

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs and support this site!

Details:

Words: Penny & Ed Cherubino
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 12, 2013
Vermont Shepherd Verano: Seasoned with Summer Grass

"How about a sheep cheese that is really great, right now," Penny asked the cheesemonger at South End Formaggio. A taste of Vermont Shepherd Verano was passed to her. "This was made with all summer milk," he said. He was right. It was in perfect condition and had a subtle background note of herby summer grass.

It came home with a sidekick of Twig Farm Square and we had a lovely tray of Vermont splendor for supper.

Vermont Shepherd make two celebrated cheeses, Verano (summer) and Invierno (winter).

They say, "Our summer cheese, 'Verano,' we make from pure sheeps’ milk when our pastures are abundant with wild herbs and grasses. Verano then ages 3-5 months and ripens by August. The flavor of the summer cheese is sweet, rich and earthy with hints of clover, mint, and thyme."

We say, This will be a perfect cheese to introduce someone to sheep's milk cheeses. While we love potent, stinky, sheepy cheeses, they can be a bit much for some folks. This is one to put on a tray for your favorite cheese maven or a group of friends who seldom venture beyond cheddar.

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 4, 2013
Vermont Shepherd Verano: Seasoned with Summer Grass

"How about a sheep cheese that is really great, right now," Penny asked the cheesemonger at South End Formaggio. A taste of Vermont Shepherd Verano was passed to her. "This was made with all summer milk," he said. He was right. It was in perfect condition and had a subtle background note of herby summer grass.

It came home with a sidekick of Twig Farm Square and we had a lovely tray of Vermont splendor for supper.

Vermont Shepherd make two celebrated cheeses, Verano (summer) and Invierno (winter).

They say, "Our summer cheese, 'Verano,' we make from pure sheeps’ milk when our pastures are abundant with wild herbs and grasses. Verano then ages 3-5 months and ripens by August. The flavor of the summer cheese is sweet, rich and earthy with hints of clover, mint, and thyme."

We say, This will be a perfect cheese to introduce someone to sheep's milk cheeses. While we love potent, stinky, sheepy cheeses, they can be a bit much for some folks. This is one to put on a tray for your favorite cheese maven or a group of friends who seldom venture beyond cheddar.

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 4, 2013
Vermont Shepherd Verano: Seasoned with Summer Grass

"How about a sheep cheese that is really great, right now," Penny asked the cheesemonger at South End Formaggio. A taste of Vermont Shepherd Verano was passed to her. "This was made with all summer milk," he said. He was right. It was in perfect condition and had a subtle background note of herby summer grass.

It came home with a sidekick of Twig Farm Square and we had a lovely tray of Vermont splendor for supper.

Vermont Shepherd make two celebrated cheeses, Verano (summer) and Invierno (winter).

They say, "Our summer cheese, 'Verano,' we make from pure sheeps’ milk when our pastures are abundant with wild herbs and grasses. Verano then ages 3-5 months and ripens by August. The flavor of the summer cheese is sweet, rich and earthy with hints of clover, mint, and thyme."

We say, This will be a perfect cheese to introduce someone to sheep's milk cheeses. While we love potent, stinky, sheepy cheeses, they can be a bit much for some folks. This is one to put on a tray for your favorite cheese maven or a group of friends who seldom venture beyond cheddar.

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 4, 2013
Patio Season Launched At Coppa

Living each day to the fullest means taking advantage of our freelance lifestyle and launching "patio season" when a beautiful day presents itself. That means, we spent one afternoon last week enjoying the sunshine and culinary delights on the patio at Coppa in the South End.

We can never resist Coppa's, "Meatballs al Forno / Wood roasted meatballs with tomato gravy." Every speck of that zesty sauce was sopped up with good bread.

To salute spring we selected both their, "Bruschetta di Fave / Fava bean crostini with feta and pecorino," and "Asparagi al Forno / Wood oven asparagus with Lebanese tahini vinaigrette and za’atar." Again, the plate was wiped clean and experiments with tahini as a base for salad dressing have begun in our kitchen. You have to love a chef who sends cooking inspiration home with you.

Plates of Duck Prosciutto, and "Tuna Crudo / Sicilian olives, radishes and olive brine dashi," are two more repeat favorites from past visits.

With a bit of prosecco left in our glasses and a desire to linger in the sun on this beautiful day, we finished the meal with a lovely selection of cheeses.

Earlier this year, a Boston visitor on Chowhound asked where to go for one lunch in Boston and Penny recommended Coppa. The follow-up comment from that poster said, "We went to Coppa… I think this was about the closest thing to a perfect lunch that I've ever had. Wish I had a second stomach."

For more about our food adventures, visit Food & Drink.

What's on your Food Lover's Shopping List? Shop Amazon for all your Kitchen & Dining Needs and support this site!

Details:

Words: Penny & Ed Cherubino with detailed food descriptions from Coppa's menu.
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

No Fooling! A New Boston Food Truck Schedule, April 1st

Cod Squad Truck Makes Our Day!

Five Quick & Easy Meals I'm Loving Lately: #3 Gigantic Salads

Patio Gardening

May 7, 2013
Patio Season Launched At Coppa

Living each day to the fullest means taking advantage of our freelance lifestyle and launching "patio season" when a beautiful day presents itself. That means, we spent one afternoon last week enjoying the sunshine and culinary delights on the patio at Coppa in the South End.

We can never resist Coppa's, "Meatballs al Forno / Wood roasted meatballs with tomato gravy." Every speck of that zesty sauce was sopped up with good bread.

To salute spring we selected both their, "Bruschetta di Fave / Fava bean crostini with feta and pecorino," and "Asparagi al Forno / Wood oven asparagus with Lebanese tahini vinaigrette and za’atar." Again, the plate was wiped clean and experiments with tahini as a base for salad dressing have begun in our kitchen. You have to love a chef who sends cooking inspiration home with you.

Plates of Duck Prosciutto, and "Tuna Crudo / Sicilian olives, radishes and olive brine dashi," are two more repeat favorites from past visits.

With a bit of prosecco left in our glasses and a desire to linger in the sun on this beautiful day, we finished the meal with a lovely selection of cheeses.

Earlier this year, a Boston visitor on Chowhound asked where to go for one lunch in Boston and Penny recommended Coppa. The follow-up comment from that poster said, "We went to Coppa… I think this was about the closest thing to a perfect lunch that I've ever had. Wish I had a second stomach."

For more about our food adventures, visit Food & Drink.

What's on your Food Lover's Shopping List? Shop Amazon for all your Kitchen & Dining Needs and support this site!

Details:

Words: Penny & Ed Cherubino with detailed food descriptions from Coppa's menu.
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

No Fooling! A New Boston Food Truck Schedule, April 1st

Cod Squad Truck Makes Our Day!

Five Quick & Easy Meals I'm Loving Lately: #3 Gigantic Salads

Patio Gardening

May 7, 2013
Patio Season Launched At Coppa

Living each day to the fullest means taking advantage of our freelance lifestyle and launching "patio season" when a beautiful day presents itself. That means, we spent one afternoon last week enjoying the sunshine and culinary delights on the patio at Coppa in the South End.

We can never resist Coppa's, "Meatballs al Forno / Wood roasted meatballs with tomato gravy." Every speck of that zesty sauce was sopped up with good bread.

To salute spring we selected both their, "Bruschetta di Fave / Fava bean crostini with feta and pecorino," and "Asparagi al Forno / Wood oven asparagus with Lebanese tahini vinaigrette and za’atar." Again, the plate was wiped clean and experiments with tahini as a base for salad dressing have begun in our kitchen. You have to love a chef who sends cooking inspiration home with you.

Plates of Duck Prosciutto, and "Tuna Crudo / Sicilian olives, radishes and olive brine dashi," are two more repeat favorites from past visits.

With a bit of prosecco left in our glasses and a desire to linger in the sun on this beautiful day, we finished the meal with a lovely selection of cheeses.

Earlier this year, a Boston visitor on Chowhound asked where to go for one lunch in Boston and Penny recommended Coppa. The follow-up comment from that poster said, "We went to Coppa… I think this was about the closest thing to a perfect lunch that I've ever had. Wish I had a second stomach."

For more about our food adventures, visit Food & Drink.

What's on your Food Lover's Shopping List? Shop Amazon for all your Kitchen & Dining Needs and support this site!

Details:

Words: Penny & Ed Cherubino with detailed food descriptions from Coppa's menu.
Photos: ©2013 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

No Fooling! A New Boston Food Truck Schedule, April 1st

Cod Squad Truck Makes Our Day!

Five Quick & Easy Meals I'm Loving Lately: #3 Gigantic Salads

Patio Gardening

May 7, 2013
Cheese Alert: Bethmale Chèvre

Last Saturday, we stopped by Bacco's Wine & Cheese to add a little something to our weekend cheese tray and discovered Bethmale Chèvre.

My first request was for something sheepy, and shop owner Bob Bacco suggested one of our all-time favorite sheep's milk cheeses, Berkswell.

Since he seemed to have zeroed-in on our taste, I asked him to recommend a goat cheese. He handed over a slice of this semi-soft, lacy beauty that tasted like heaven. Yes, a piece of that was certainly going home with us.

Lesson: Always ask your cheesemonger for suggestions!

Do you let your cheesemonger suggest new cheeses or stick to your old favorites?

What's your current cheese crush?

This is a cheese that seems to get better with every bite. The first nibble fills your mouth with deep flavor and the second taste has you craving more. As you can see in the top photo, it slices beautifully with a cheese plane that yields lovely, long, irresistible shavings.

Janet Fletcher of the San Francisco Chronicle discovered this cheese long before most other cheese fans. She said, "The aroma is nutty and the flavor mellow and sweet, not remotely chalky or goaty. I have a hard time imagining anyone not liking this cheese." We agree!

And, here are other items from our Cheese Tray!

What's on your Cheese Shopping List? Here are some great books about cheese. These make wonderful gifts for a Cheese Lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Ask A Cheesemonger: What Are the Best Fancy Pants Cheeses for Pizza?

"Culture: The Word on Cheese" Is Our Friday Link

Your Cheesemonger: Cheese 101

Plan a Jamón Ibérico Tasting

#12 – Feta

April 11, 2013
Cheese Alert: Bethmale Chèvre

Last Saturday, we stopped by Bacco's Wine & Cheese to add a little something to our weekend cheese tray and discovered Bethmale Chèvre.

My first request was for something sheepy, and shop owner Bob Bacco suggested one of our all-time favorite sheep's milk cheeses, Berkswell.

Since he seemed to have zeroed-in on our taste, I asked him to recommend a goat cheese. He handed over a slice of this semi-soft, lacy beauty that tasted like heaven. Yes, a piece of that was certainly going home with us.

Lesson: Always ask your cheesemonger for suggestions!

Do you let your cheesemonger suggest new cheeses or stick to your old favorites?

What's your current cheese crush?

This is a cheese that seems to get better with every bite. The first nibble fills your mouth with deep flavor and the second taste has you craving more. As you can see in the top photo, it slices beautifully with a cheese plane that yields lovely, long, irresistible shavings.

Janet Fletcher of the San Francisco Chronicle discovered this cheese long before most other cheese fans. She said, "The aroma is nutty and the flavor mellow and sweet, not remotely chalky or goaty. I have a hard time imagining anyone not liking this cheese." We agree!

And, here are other items from our Cheese Tray!

What's on your Cheese Shopping List? Here are some great books about cheese. These make wonderful gifts for a Cheese Lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Ask A Cheesemonger: What Are the Best Fancy Pants Cheeses for Pizza?

"Culture: The Word on Cheese" Is Our Friday Link

Your Cheesemonger: Cheese 101

Plan a Jamón Ibérico Tasting

#12 – Feta

April 11, 2013