The art of cheese

As many of my colleagues have bemoaned in their blogs, the weather here in New England has been miserable for the last few weeks. However today dawned bright and warm, with a nice breeze: still a little humid, but otherwise a perfect spring day. So we headed down to the North End of Boston to poke around the Italian groceries and bakeries. We had lunch just across the street from the Paul Revere House, and visited it afterwards.

The people that “restored” it early in the 20th century seem to have brought more enthusiasm than historical rigor to the project. They actually reconstructed it as it had been first built at the end of the 17th century. To do this, they removed many of the features and additions that Paul Revere would have known when he lived there 90 years later. There’s a lesson there, I feel.

Before heading home we stopped in Salumeria Italiana, a wonderful Italian grocery on Richmond Street, and picked up some bread and several kinds of cheese. Among these was a Blu del Moncenisio, which turned out to be one of those truly great cheeses that one encounters every now and then. I’m a sucker for blue cheese (preferably with a baguette and a robust red wine or port), and this was a marvellous example of the cheesemaker’s craft. Recommended.

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