 |
| Window #19 |
We put on a good spread last night, but the star of the post-sing-along supper is always the cheese Bob chooses at our local market's Neal's Yard stall. Much of it has been nibbled away last night and over the course of the day today.
Two goat cheeses, two cow cheeses, and the big hunk to the left is Stichelton the amazing new unpasteurised version of traditional Stilton. We have been gobbling it ever since Bob read a recommendation from a food critic. Neal's Yard has been a major distributor of artisan cheese made in the UK for 30 years. Cheesemaking is becoming an important industry as the UK now makes several hundred cheeses, many of which are becoming notable exports.
I can't imagine life without cheese. My life changed when I had my first taste of Brie during college, bought at the beloved Chanticleer shop in 1960s South Hadley — fresh fried doughnuts in the morning, giant size cookies in the afternoon, and a deli counter with French cheese — and can you believe it, all attached to a yarn shop!
While we were in the States last month there were two relevant cheese stories in the news. One on a British cheese winning the Gold Medal at an international competition; another on the FDA's efforts to stamp out artisan cheesemaking in the US. We were terribly disappointed when we ate all but one* of the New England artisan cheeses served at Henrietta's Table, Cambridge (Massachusetts) local food haven, and I will link to Bob's blog post on cheese for his thoughts.
*Searching the Henrietta's Table website and their list of local sources for food, I think I can credit Shy Brothers Farm in Westport, Massachusetts with making the Hannahbelle cheese we liked.
No comments:
Post a Comment