Compared to the fading of peaches and the influx of root vegetables in the produce aisle these days, cheese isn't as obviously seasonal. But our tastes certainly are and the first gust of wintry promise has ignited a passion for hot chocolate and toasted cheese sandwiches within us. It's desperate, but it looks like you're wearing a scarf. No judgement. Melting some Reading Raclette over potatoes sounds more appropriate now that we can do so while wearing thick socks at night. Have you been turned off by malodorous raclette in the past? This Vermont cheese from Spring Brook Farms was a regular at the Dairymaids last spring, and we definitely converted some haters with the crispy brown edges of a roasted wedge.
Harbison is back in stock at the warehouse this weekend, though in short supply. This bark wrapped, bloomy rind cheese with a woodsy, savory flavor practically is fall. And you get to sample the creamy paste with a tiny spoon--one of our favorite things about going out for ice cream.
We'll also have customer favorites Marieke Gouda, Nancy's Camembert and Cabot Clothbound Cheddar. If you're thinking about making some macaroni and cheese, ask us for some suggestions and we'll set you up right.
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