24
Oct
09

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

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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.

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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.

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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)

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

Farmer couple

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


  1. November 10, 2009 at 1:56 pm

    HI!
    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!
    Best,
    Lesley


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