Nobscot Artisan Cheese News
Nobscot Artisan Cheese on the menu.
Nobscot Artisan Cheese’s Eastleigh Fresh was be featured at a fundraiser for the Massachusetts chapter of the Northeast Organic Farming Association (NOFA/Mass) to support the organization and small farms in Massachusetts.
- When: Monday, February 13, 2012. Wine tasting @ 5:30pm; Dinner @ 7:00 pm
- Where: Nourish Restaurant, 1727 Massachusetts Ave, Lexington, MA 02420
- For more information and to make a reservation, visit the Northeast Organic Farming Association, Massachusetts Chapter site.
The aging room is taking shape!
Last week my nephew, Pete, a builder who owns The Pratley Co, LLC in Cos Cob, CT, delivered 960 linear feet of hemlock boards (approximately 6000 lbs) from Vermont and cut them to size. He and some of his crew built the shelf frames and installed them. The aging room is taking shape, thanks to Pete and the guys.
Peter Pratley in the aging room.
Nobscot Artisan Cheese launches in Massachusetts
By Alyssa Sowerwine
FRAMINGHAM, Mass. - Nobscot Artisan Cheese, a new cheese company in Framingham, Mass., launched this week and began selling handmade artisan cheese made from raw milk at Eastleigh Farm, also located here. Cheesemaker Susan Rübel formed a partnership with Eastleigh Farm owner Doug Stephan in 2010. Under the partnership, Stephan is providing Rübel with a cheesemaking facility at Eastleigh Farm as well as raw milk from the farm’s Jersey cows. In turn, Rübel will provide cheesemaking equipment, labor and expertise through Nobscot Artisan Cheese, which opened Wednesday. According to Rübel, the vision for Nobscot Artisan Cheese is to create handmade artisan cheese using raw milk from Eastleigh Farm; to support, through action, the cause of the small farm by providing healthful food to consumers; and to serve as an educational facility, helping people understand how cheese is made.
Rübel says the names of her cheeses will honor local people and places from the area’s history, and also will acknowledge her Swiss heritage by bringing a taste of Alpine and other unique cheeses to Framingham.
To start, Rübel plans to offer fresh cheese based on Bondon, a French cheese. Nobscot cheeses will be available in varieties including Chive Blend, Italian Seasoning, Sundried Tomato, Garlic & Basil, and other flavors.
In addition, Rübel notes an aging room will be up and running by Jan. 1, so she also will be offering aged cheeses in the future. The cheeses currently are being sold at the retail store on Eastleigh Farm. Rübel also plans to sell the cheeses at local farmers' markets.
"We’re excited to be in business," she says. "The regular customers here have been waiting patiently, and now they are ready to buy cheese." CMN
Reprinted with permission from the Dec. 23, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
