We are back in New York city; happy to be out of the car and yet sad to be so far away from the farms and people we visited this summer. Although we are not cruising the countryside for cheesemakers anymore we will continue to post to the site weekly (at least), on Wednesdays. I am heading to Terra Madre on Tuesday and will attempt to post from Italy about what is going on in the larger world of cheese, sustainability, agriculture, etc.
Michael is focused on creating audio farm profiles from over 100 hours of footage recorded during our trip, we will let you know when we find an outlet for them so you’ll know where to listen. This is incredibly exciting- I think that cheese enthusiasts and other radio listeners will enjoy hearing from these people who are so rarely heard in person.
I am working on a book proposal about the trip and our findings. We will continue to visit farms as the opportunities arise. I’ve spent a couple Saturdays at Saxelby Cheesemongers as a guest-monger, filling in for Anne Saxelby and introducing New Yorkers to the wonders of American cheeses. If you are in New York her shop is a must-see or rather a must-eat destination. Some of my favorites from my shift there yesterday-
Cobb Hill Ascutney Mountain- represents both tropical fruit and nut flavors which seems totally illogical but is delicious. I think Kate and I sold at least 10 pounds of it yesterday.
3-Corner Field Farm Shushan Snow- a camembert-like disk made with sheep’s milk. Nails all the mushroom, earthy flavors and- it is the perfect companion to a crusty baguette.
Add comment October 22nd, 2006