Some of our favorite European-style cheeses come from Spring Brook Farm in Reading, Vermont, Their Reading is an excellent expression of the Raclette style, while Spring Brook Tarentaise is inspired by the French cheese Abondance. And then there’s… Read More
Customers have often asked if we could create cheese platters for them. This year, the answer is yes! Cheesemonger Ross Sabee now creates sumptuous platters for 18-25 guests including four cheeses and one meat, or five cheeses if… Read More
Yes, you can make your own cheese at home with this four-ingredient recipe from Island Grown!
Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits.
This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.
Wednesday, Dec. 27 and Thursday, Dec. 28 are our final days of business at the farmstand. All fresh produce is marked down 50 percent, many dairy case products are reduced by 30 percent and all our cheeses, pâtés… Read More
The folks at Upinngil Farm in western Massachusetts just tweeted this, and we had to share. It’s so simple and fresh, you don’t even need a recipe: Just cut up your melons and peaches, add your mint leaves… Read More
Martha’s Vineyard has The Grey Barn, and Litchfield, Conn. has Arethusa Farm. These two dairies produce very different cheeses, but their stories have some elements in common.
Take an armchair tour of Smith’s Country Cheese in Winchendon, Mass., led by “big cheese” Dave Smith. Meet the cows and watch the cheesemaking process along with a group of students from Boston University.