A new Maine cheese from a new Maine cheesemaker — Josh Pond — has gotten a prominent mention in the New York Times food section today. Josh Pond in Whiting began as a blueberry farm, as branched out into other blueberry products (their preserves are also featured in the same article) and also has a small goat herd that provides milk to make “small batches of artisanal raw-milk cheeses.” They’ve now also begun making a cows milk cheese using milk from Tide Mill Farm to make their newest cheese — Beauregarde — “a firm, smooth tomme-style cheese with a blue-gray rind, a fruity aroma and a full-bodied, slightly tangy flavor.”