A fairly interesting NYT article on Connecticut cheesemakers
Connecticut Cheesemakers
Started by
dscott
, Nov 28 2007 07:37 AM
3 replies to this topic
#2
ludja
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Posted 28 November 2007 - 08:36 AM
Thanks for posting this; I'd like to visit some of these cheesemakers during a visit home.A fairly interesting NYT article on Connecticut cheesemakers
Has anyone tasted any of these cheeses?
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."
-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"
-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"
#3
jeffperez62
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Posted 14 December 2007 - 03:46 PM
Cato Corner is IMHO one of the best up and coming producers in the country
If you don't eat your meat, you can't have any pudding. How could you have any pudding if you don't eat your meat!??
#4
dippy-do-da egg
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Posted 05 January 2008 - 05:59 PM
Thanks for sharing this article! Being from CT, it was great to hear of all of the Cheesemakers-- I actually live within 15 minutes of both Cato corner and Beaver Brook Farms. Cato Corner has excellent cheeses, which i often give as gifts. I know that I have also seen them at Murray's Cheese (www.murrayscheese.com) in New York. Beltane Farms makes excellent goat cheese that I purchased weekly this past summer!
