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New Cheese Selection at Eastern Standard

Posted by Jacki Morisi  December 2, 2012 10:39 AM

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As a self-proclaimed lover of all things cheese, the cheese selection at Eastern Standard has always been a favorite of mine. The restaurant recently updated it's offerings after hosting a cheese competition where the staff sampled over 40 varieties of cheese before narrowing down their absolute favorites.

Cheeses came from all over the world and were ranked based on qualities like aroma, flavor, visual appearance and texture. In the end, the team was able to narrow it down to the top five, which can be all yours for the tasting for just $25 at Eastern Standard.


(listed in order from left to right)

1. Brebis Haut-Bearn from France (Pyrenees-Atlantique). It's a semi-firm cheese made from raw sheep's milk. You'll find hints of herbs, hay, sweet nuts and cream. Scoop up some for yourself at Formaggio Kitchen in Cambridge.

2. Twig Farms in West Cornwall, Vermont puts out some of the best goat's milk cheese in the United States, which is where this semi-soft goats milk cheese is from. Known as the "Square" this cheese is aged for 80 days, and formed in a tied cloth that gives it it's square shape, and ultimately it's name. With a flavor profile highlighted by hints of sesame seed, grass and toasted bread, it's no wonder the modest farm is so well known.

3. The Marieke Gouda from Holland's Family Farm in Thorp, Wisconsin is a raw cows milk cheese. Made in traditional Dutch farmhouse style, the farm imports all it's equipment, cultures, herbs and spices from Holland. This style of Gouda, which is classically referred to as "boerenkaas" is firm and offers up flavors of caramel and nut.

4. The Taleggio D.O.P. from Lobardy, Italy is pretty much to die for. Pasteurized cow's milk and a washed rind lend itself to this Italian classic's soft milky interior and earthy exterior.

5. Cambozola Black Label straight out of Allgau, Germany. It's a bloomy rind creamy blue cheese that's all sorts of spicy, savory, buttery and delicious! Made with pasteurized cow/s milk, half the fun is eating the rind off this brie-style blue cheese.

*Note - If you're throwing together a cheeseboard for any holiday event you'd be a fool not to take this information into consideration.


This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

About the authors

Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
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Jacki and Michelle also co-write the Boston-based food blog
Email Jacki and Michelle:
Follow Jacki on Twitter @jacki_mo and Michelle @Meeshz
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