When American artisan cheese is typically discussed, which it typically is in our kitchen, the 203 and 860 area codes usually get no props. Check out this NY times article about Connecticut's cheesiest and look out for some, if not all, of these amazing local selections when we finally open our doors. When?.... keep looking at the very neglected blog for more info.
Mark Gillman of Cato Corner Farm in Colchester CT
0 comments:
Post a Comment