It feels great to support anything local. This Sundays cheese plate consisted of two cheeses from right here on the east coast.
The first was Hooligan from Colchester, Connecticut. This wash-rind cow cheese is bathed twice a week in brine giving it a pungent aroma and a bright orange rind. It's a little stinky but absolutely delicious. The cheese is also free of hormones, antibiotics and the cows are allowed to graze freely with a rich diet of fresh grass. Lucky cows. Is there an extra room at the Cato Corner Farms?
The next was one of the best Chevre's I had in a long time. Coming from the Seal Cove Farm in Lamoine, Maine this fluffy, creamy cheese was good enough to be eaten off a finger (or two). Rolled in dill and garlic and schmeared on a mini rosemary and fig flatbread, you have yourself a wonderful end to the week. This short tour of some great cheeses inspires me to take a cheese trail in the Connecticut/ Vermont area as soon as the weather gets better. Can anyone reccomend a farm in that area?
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