Miskatonic University PressAnother regular stop at the Wychwood Barns farmer’s market (previously: ChocoSol, Clover Roads Organic Farm, Alchemy Pickle Company and Motherdough Mill and Bakery) was the Monforte Dairy table, where a friendly cheesemonger would have a few coolers of cheese and yogurt with samples for tasting. This was where I got pretty much all my cheese. I’d usually get one hunk and a bag of cheese curds. Their cheese curds are probably the best I’ve ever had: big, soft and thick, without any unnecessary colouring or flavouring.
I had resigned myself to getting cheese at the grocery store, but the ones I’m going to have a poor selection and nothing local. Then I discovered that Monforte does delivery! You can get a box of 1.5 kg of seven or so different types of cheese (they pick) for $60. They charge a flat rate of $50 per kilo for all their cheeses, so you’re getting $15 worth of free cheese delivered to your door.
This is my first delivery, last month.
The blue was a real treat.
A couple of weeks ago I got another box.
That Golden Child was astounding: fresh as anything, a bit runny with a lactic tang. Made quick work of that, believe me.
And the Water Buffalo Fresco was delicious … and seemed familiar … I ate more … it’s water buffalo … it’s fresh … wait a minute, this is mozzarella di bufala! (Except that’s a protected name, so it can’t be called that, and I guess it’s got a different shape). When the tomatoes are back this summer then I’m definitely going to get more of this and have a fresh Caprese salad. I hope I get more of this in my next box.
I got a good tip from the woman who was at the market over the winter. I’d been having a problem where when I unwrapped a soft cheese the rind would start to go moldy pretty fast. She suggested wrapping it in parchment paper and putting it in a sealed container, and this did the trick. It’s probably an indication that I need to really clean my fridge, but it’s a good cheese habit generally. (She also gave me a free piece of cheese to experiment on.)