Episode 9: Does Slow food make you slow?

So Bob’s bff Kim from San Fran (Public Health consultant) came into town and we decided to take a trip out to the Berkshires – Berks – Appalachian Mountains in MA – Cultural playground of the NYC rich – blue collar factory towns – whatever you like to call it – it’s a very beautiful, unique and cool place.

The title above references the fact that I was going to take my camera with me and film all over the place and I forgot the freakin’ thing at home…so I’ll just drop some pictures in that we took on Kim’s camera.

Anywhoo – we decided to stay in Williamstown (the only place we could find – it was crazy with leaf peepers everywhere!), home of Williams College (best school in America – seriously folks – royalty goes to this place), Williamstown Theater Festival and – wouldn’t you know it – Cricket Creek Farm!

Before I dive into the Farm, we spent the first day going to MassMoCA – if you’ve never been – you must go – it’s the largest contemporary arts center in America – very cool and crazy stuff there in a huge old mill in North Adams. That night we went to a contemporary dance program from Paris that was basically a parody of what you think of when you see contemporary dance.  It was serious, but so ridiculous it was hard not to burst out laughing – there was yelping and ping pong balls flying everywhere – don’t ask…

So we headed out to Cricket Creek Farm


It was very beautiful and the folks there were awesome.  They’re a ‘dairy of distinction.’  You can read up more about them on their webpage.


They have three different kinds of cheese they make.  Each uses raw cow’s milk from grass fed cows – Michael Polan would just squeal with delight at this place.


Here’s what we ate:

1. Maggie’s Round – an Italian farm-style raw milk cheese which is aged over 4 months. It has a creamy texture with a flavor similar to that of an Italian Toma.

We liked this one a lot and it won best of the 2009 Eastern State’s Exhibition – or more commonly as the Big E – Massachusetts’ state fair – I’ve never been but am dying to go!  We thought it was light and grassy and tasty.

2. Tobasi – It is only made seasonally when their cows are out on pasture. It is an Italian semi-soft raw milk cheese aged over 3 months. Very buttery and smooth with earthy, grassy notes and modeled after an Italian Taleggio.

We thought this one was just ok – it was smokier and pretty good.

3. Maggie’s Round Aged 12 months –  a harder, sharper cheese with a crumbly texture.

We disagreed on this one – Kim liked it and I didn’t.  Also this one raised the mystery of why an aged cheese goes better with a less salty cracker – I think it’s because cheeses get saltier as they age?  Maybe?

We ate these cheeses with a French Malbec from Seiyo – a cool wine/sushi place in our hood.

Also – as an aside – they had cool chickens on the farm…I’m not sure if anyone else read Susan Orlean’s article on the urban chicken raising craze…not that I’m gonna go get a coop, but it has me kinda obsessed with finding farm fresh eggs (not easy to find)


And we couldn’t resist a little American Gothic….

Farmer couple


2 Responses to “Episode 9: Does Slow food make you slow?”

  1. November 10, 2009 at 1:56 pm

    What fun! I love watching people try our cheese and especially neat to do it without me actually there, staring at them expectantly so getting a more candid response (perhaps – some folks are pretty candid with their response with me there).
    In regards to the grilled cheese thought Chef Joji at Mezze here in Williamstown makes an AMAZING mac & cheese with the Tobasi.
    Thanks again!

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