The Cheeses of New England | Frank’s Forum
2011
The Cheeses of New England
Featured at the Living Earth
Author: Frank Phelan
Cheese is one of the easiest and most pleasurable ways to vicariously
visit and explore various regions of the world. The miraculous transformation of milk into cheese can
be your ticket to exotic foreign lands or a means to reconnect with your own local area.
Pierre Androuet, the famed French Maitre Fromager, contends that cheese is the soul of the earth. In
his classic book, Guide du Fromage, he goes on to say that: “Every region has its own special magic
which chemistry and technology have thus far been unable to duplicate. Vegetation, climate, rainfall,
subsoil and animal breed all contribute to the production of a cheese which is unique and inimitable.”
Cheese is capable of transporting you to the terroir of a particular place whether it is in England,
France, Spain, Italy, the Netherlands, Greece or yes, even the United States. What other food is such a
perfect amalgam of geography, history, geology, biology, and chemistry than a finely crafted cheese?
In the guise of cultured milk, cheese tells a fascinating story of its origins and the artisans who nurture
it through its transmutation to epicurean elegance.
Here in New England we are blessed with a diverse topography, quenched with ample rainfall in a
temperate climate that is conducive to lush pastureland and dairy farming. The artisanal cheese
movement continues to gather momentum in this region, producing some of the finest farmstead
cheeses in the U.S. We are continually being treated to more and more wonderful examples of New
England cheese-making ingenuity.
Massachusetts Cheeses:
Robinson Farm- Certified organic, washed rind, raw milk cheeses are produced from their 40 cows
that graze on lush pastures in Hardwick. Five artisanal varieties are currently available: Robinson
Family Swiss, Tekenink Tomme, Hardwick Stone, A Barndance and Prescott.
Westfield Farm Capri- This is a soft, mild, distinctive goat’s milk chevre produced in Hubbardston.
Capri is available in plain, herb/garlic and blue varieties. Capri can be used for appetizers, on salads,
floated on soups or enjoyed with fruit.
Smith’s Country Cheese- Classic farmstead raw milk Gouda and Cheddar cheeses made at Otter River
Farm in Winchendon from their own herd of Holstein cows. Combine the two cheeses for a
memorable mac and cheese dinner.
Great Hill Blue- This mildly assertive, yet provocative raw cow’s milk blue cheese is produced in Marion
near Buzzard’s Bay. The perfect grand finale to a New England cheese course, Great Hill Blue is
delicious by itself, with pasta or on a salad with toasted organic walnuts.
TLE | 2011
The Cheeses of New England | Frank’s Forum
2011
Vermont Cheeses:
Vermont Shepherd- Produced on the Major Farm in Westminster West (near Putney), this incredible
cave-aged raw sheep milk cheese has won numerous awards. The herd of 250 sheep grazes on fresh,
wild pastures supplying milk for a cheese that rivals those from the French Pyrenees.
Neighborly Farms- This certified organic farm in Randolph Center produces farmstead cow’s milk
cheeses, featuring raw milk Cheddars, flavored Cheddars, Monterey jack, Colby and Feta. The cows are
pastured on 168 acres and drink pure spring water.
Blythedale Farm- Brie and Camembert are two soft ripened French-inspired cheeses made from the
rich Jersey cow milk produced on the farm. Blythedale also makes a Green Mountain Gruyere and their
creamy, piquant Jersey Blue.
Maplebrook Farm- Fresh hand made Mozzarella is their specialty, stretched and kneaded in the Old
World Italian fashion. Local Vermont farmers supply the milk that makes this cheese a must for pizza,
chicken or eggplant parmigiana or a caprice salad.
Grafton Village- Named after the quaint village where it is located, Grafton Village produces premium
raw milk Cheddar cheeses. They rely on small, local Vermont farms for their milk supply which is free
from rBGH (as are all the cheeses on this list). The Classic Reserve 2 Year Cheddar is their signature
cheese and has garnered many awards over the years.
#
The Living Earth, established in 1971, is a local family owned business dedicated to providing our customers with
healthy shopping choices, and expert knowledge. Fresh, organic produce is offered year round, and grown locally
from their farm in Rutland, MA. In-store, friendly and knowledgeable staff, consistently work to provide foods and
specialty items that are all natural, organic, and environmentally conscious. Living Earth prides itself on being the
expert in helping customers take the steps necessary to ensure a healthy lifestyle.
About the Author:
Frank Phelan -- Frank is a Store Manager & Lead Buyer for the Living Earth. His extensive product knowledge and
expertise makes him a valuable resource for our customers. He has been with the Living Earth since 1983. Email
Frank Phelan at Frank@lefoods.com.
TLE | 2011