Sunday, October 31, 2010

Day Two Sixty Four - Narragansett Creamery's new cheese...

Today I ventured down to the New Amsterdam Market, the fantastic market located near the South Street Seaport that promotes local and regional products, foods, and produce. Each Sunday this Fall, they have a rotating selection of vendors and events -- a nice mix of fresh and prepared foods, wines, meats, cheeses, and chocolates. One of the featured vendors this week was Narragansett Creamery, a Rhode Island based artisanal creamery. They are ever expanding and experimenting with their cheese repertoire. Their stand-bys include: a homemade mozzarella, ricotta, feta, queso fresco, yogurt, Atwell's Gold (their aged Italian style firm cow's milk cheese), a gouda style cheese, and many others.

However this week at the New Amsterdam Market, Narragansett had an olive feta -- sea salt cured cheesy  goodness mixed with the briney-ness of black olives -- the perfect mixture of saltiness and unctuous creaminess with the vegetal tang of black olives. You don't always find olives infused into cheese, just traditionally served on the side...a nice uniquely creative twist on a traditional cheese.

Happy Halloween!

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