Where do we even begin when faced with so much mouthwatering cheese options?
Our city is surrounded by what might as well be called the “cider belt,” aka the Hudson Valley. For your tasting pleasure, Malt & Mold suggests some cheese pairings for these delectable local drinks.
To enhance the experience of reading our upcoming drinks issue, we’ve collected some corresponding Heritage Radio segments for your listening pleasure.
Our writer Nancy Matsumoto recently took a trip up to visit Consider Bardwell in Vermont, for a story that will run in our pages next summer. The farm is beloved at NYC Greenmarket for their award-winning unpasteurized goat and cow’s milk cheeses.
Just step inside a supermarket. Sure, the awnings look like any other Met or Key Food, but uptown the dairy cases are carefully curated for Latino clientele, offering a small world of muy autentico Latin American and Caribbean cheeses.
We don’t know what your procrastination techniques might be, but ours usually involve window shopping at grocery stores. It’s “research,” right? We’re not really goofing off. So while we should’ve been hard at work on all the details of the Dairy issue that’s due to the printer in about 20 minutes, we figured it was a good time to check out Beecher’s Handmade Cheese, the Seattle import that hit the corner of 900 Broadway near Union Square last summer.