For those of you who aren't in the know...apart from my cheese passion, I photograph at the Union Square Greenmarket on a monthly basis, documenting our local produce season by season -- celeriac and root veggies in February, rhubarb in March and April, berries and stone fruit in the early summer, squash in the fall, you name it, it has been captured by my camera's lens.
Last night, Thursday evening, June 3rd, was the opening of a group photography show in which five of my photographs are featured and can you guess my dear Fromagical readers what one of these images captured??
You guessed it! CHEESE!
So I thought as I played catchup over here, I would tell you about the cheese featured in the photograph entitled, "Cato's Corner." This photograph features the best selling cheese of Cato Corner Farm, a mother son owned farm based in Colchester, CT -- Brigid's Abbey. Brigid's Abbey is a trappist style cheese made with cow's milk aged for anywhere between two and four months, depending on seasonality. The cow's milk gives the cheese a creamy, smooth, gooey consisitency. Mild yet rich, barnyardy yet clean, a great mix of contradictions in an excellently approachable cheese. A well liked cheese by any and all cheese lovers! Worth a try! You can find Cato Corner Farm at the Union Square Greenmarket on Saturdays pretty much year round. Try Brigid's Abbey in the winter and again in the summer months, you will be shocked at the difference in taste and texture of the cheese! Creamier and softer in winter months, this cheese becomes firmer and nuttier in summer months. Just as the produce at the greenmarket changes seasonally, so does our cheese.
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