The Associated Press reports on the possible demise of an ancient cheese from Alpine France: the Persillé de Tignes is now being made by the last of what used to be dozens of family cheesemakers in the Savoie village of La Savinaz. As these older varieties of cheese fade away, will newer versions take their place in the kaleidoscope of dairy flavors? Or will we forever lose a unique example of “milk’s leap toward immortality”?
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Our April meeting took place in Scarborough at the newly licensed cheese makers Edible Rind, which is located at 152 US Route 1, Suite 19, in the Scarborough Marketplace. Bob Smith hosted a nice meeting that took place in front of his beautifully designed and brightly lit space.
My name is Reba Richardson and I run Hatchet Cove Farm, a CSA farm in the Mid-coast. We have 130 members, and last year we paired up with Jennifer Betencourt to offer a cheese CSA to our members. About thirty of them participated. Since Jennifer is no longer with Silvery Moon, she recommended that I get in touch with the Guild to find out of there are other cheesemakers who might be interested in offering a cheese CSA for our members. We’d love to be able to continue to offer it!
Hatchet Cove Farm
Bill, Elias & Cecilia Pluecker & Reba Richardson
1133 Finntown Rd
Warren, ME 04864
207.273.3044
www.hatchetcovefarm.com