By Claire Leschin-Hoar
NEW ENGLAND IS IN THE MIDST of an artisan cheese renaissance,
and no city is better poised to take advantage of all that handcrafted
goodness than Boston. Farmstead cheeses produced from western
Massachusetts to rural Vermont are elegant and exciting, including
gems like raw-milk blue cheeses from Jasper Hill Farm in Greensboro,
Vermont, or Great Hill Dairy in Marion, Massachusetts; thimble-sized
Hannabells from Shy Brothers Farm in Westport, Massachusetts; or
award-winning Carlisle goat cheeses made less than thirty miles from
downtown Boston. But the city’s sophisticated dining scene means
there’s an audience clamoring for European favorites from France,
Italy, and Spain as well. Here’s where you can find the very best of
both continents.

Download the full story.