Cheese
Note: these listings include some of the locations where these Mass. cheesemakers sell the goods, but via their distributers, that's often changing. Many of them also include online sales, so check out their web sites too.
Carlisle Farmstead Cheese, Carlisle
Aged goat cheese made from the pasteurized milk of a small herd of Oberhasli goats. Sold at the Harvard Square farmers' market, Formaggio Kitchen in Cambridge and Whole Foods around the city.
Crystal Brook Farm, Sterling
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Logs of fresh chevre made from the pasteurized milk of a herd of Alpine and Saanen goats. Sold at the Newton, Copley Square, Davis Square, Arlington and Kendall Square farmer's markets.
Fiore di Nonno, Cambridge
Lourdes Smith makes mozzarella in a small corner of the Taza chocolate factory (local chocolate!) in Somerville based on a recipe her Italian grandfather practiced decades ago in his New Jersey market. You will never want a cryo-vac log of mozzarella again after tasting this. Sold at Lionette's and select farmer's markets -- or through Lourdes directly.
Great Hill Blue, Marion
Damn outstanding blue cheese made with raw cow's milk on the shores of Buzzard's Bay. Sold at some Whole Foods, Formaggio and on the farm's web site. Find this, put it on salad. Please.
Hillman Farm, Colrain
Aged goat cheese made from pasteurized and raw milk. Sold at Formaggio Kitchen in Boston and Cambridge and several Whole Foods. Farmer Carolyn Hillman will also sell bulk (whole wheels!) directly from the farm.
Shy Brothers Farm, Westport Point
Two sets of twin brothers here make thimble-size cheeses, from a recipe born in the Burgundy region of France. Sold at farmer's markets, including Copley Square, City Hall Plaza, South End and Harvard Square, Russo's market in Watertown, Foodies and Lionette's Market in the South End and several Whole Foods.
Smith's Country Cheese, Winchendon
Cheddar and gouda from a large herd of cows. Sold at Whole Foods, Russo's market in Watertown and in bulk sizes at the farm.
Westfield Farm, Inc., Hubbardston
Cow and goat cheese made with both raw and pasteurized milk. Cheesemakers Bob and Debbie Stetson don't keep their own herds but they do buy milk from grass-fed herds kept by farmers in Massachusetts. Sold through their web site, Brookline farmers' market, Formaggio Kitchen in Boston and Cambridge
