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It's all about goats, with Rachel, Cabricharme and Fresh Vermont Chèvre!
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open tues-fri 11 - 7pm, sat 10-7 pm, sun 12-5pm
Let's talk Goat!
Goats were likely the first animals to be domesticated by humans and the first animals to be used for dairying purposes. Archaeological evidence, such as pottery cheese strainers, with remains of dairy caked into the material, indicates the start of goat cheese making can be dated to around 9000 BC! This occurred in the area know as the 'Fertile Crescent', in ancient Babylonia and Assyria, and around modern day Iraq.

Goats are particularly suited to that region, because they are renowned eaters of everything! Goats would be happy grazing on the grasses near the Euphrates River,  as well  as the shrubs found in the more arid inland areas.

There are over 150 recognised breeds of goat! Each of these breeds have different characteristics and purpose —some produce rich milk, others are preferred for their meat.

This week, we have 3 goat cheeses which show how versatile cheese made from goat milk can be! We hope you enjoy them!
Rachel
It may look like a UFO, but this firm, yet yielding unpasteurized goat cheese is a great example of modern British cheesemaking. 

Rachel was created in 2007 by Peter Humphries of Whitelake Cheese in Somerset. They use the raw milk of their own goat herd, which contains a mix of the Toggenburg, British Alpine and Saanen goat breeds. This mix of goat breeds, helps to give the cheese its complexity of flavour.

Rachael was named after a close friend of Peter, as it encapsulates all of her characteristics: a natural sweetness, curvy and slightly nutty.


It is technically a 'washed rind' cheese which are usually stinky & sticky, yet it has a less sticky rind putting it nearer a French tomme that a full-on washed rind.

And, although it is also a goat cheese, due to its delicate taste this is the one to convert your non-goat cheese loving friends! 
 
Cabricharme
The Cabricharme, or 'Charming Goat' is quite an unusual goat's cheese.

It is made in the Ardennes region eastern Belgium, in a small town called Maffe. It is made by a cooperative dairy/cheesemaker, but, they use the raw milk of a single goat herd, which contains a mix of breeds including Belgian Fawn, Nubian, and Saanen.

The Belgian cheesemakers firmly stamp their Belgian character on this cheese: they wash the cheese regularly in a strong beer (very typical of Belgian cheeses!), which provides the cheese with a bright orange, sticky and active rind, as well imparting a classic taste.


The interior paste is very soft and yielding — like a good bread dough — and is pungent, buttery, yeasty, meaty and slightly sweet, but without an overly strong 'taste of goat'.

The small size of the wheel also helps the cheese to age more quickly, and develop its strong flavours!
Fresh Vermont Chèvre
If you feel like playing it safe this week, then try the fresh chèvre from Vermont Creamery, who use the milk from a large number of Vermont-based local goat farms (so a real mix of breeds!).

It's creamy, light, and with a slight goaty taste, but what's great about this fresh goat cheese is its flexibility!

 
• Spread it on bread or a cracker.
• Crumble it into salads.
• Mix it up with your favourite herbs, seasonings and flavours.

It's a perfect base layer for your own creativity, so by playing it safe, you've given yourself the chance to go wild!
 
Summer Mozzarella
As the hot days continue, tomatoes are still in season, and so it's still the perfect time to be combining them with our fresh mozzarella!

Choose from the locally made Mozzarella and Burrata, or our fresh and luxurious mozzarella di bufala from Naples, Italy!
 
Roslindale Honey
Don't forget our limited stocks of hyper-local Roslindale Honey!
 
Summer Hours

As Summer continues, Boston Cheese Cellar closes on Sundays.
 
We will be closed on the following Sundays:
 August 25th
September 1st
 
Coming Events
Join us for some events this year, with more to be announced soon.

Oct 6th, Nov 17th: Hands on Mozzarella Making, go home empowered to make mozzarella. Just in time for Summer! Get your tickets before they sell out!

October 3rd: Cheese & Cheesemaking. See a demonstration of cheesemaking, and learn about cheese, cheese making and how it is shaped by our culture. @ Jamaica Plain Branch of the Boston Public Library.

October 17th: Cheese Tasting. Learn about the different types of cheeses and taste them too! @ Jamaica Plain Branch of the Boston Public Library.

Oct 20th: Cheese Making First Steps Learn about the basic and common steps of cheesemaking, by making cheese yourself!
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Boston Cheese Cellar · 18 Birch St · Roslindale, MA 02131 · USA