Search results for "Massachusetts"

Maggie's Round

Maggie's Round

Series: Cheese Portraits

Description: This solid good cheese is from Cricket Creek Farm in Williamstown, Massachusetts made by a friend, Paul Lawler, that recently started making cheese there. He sent some of his new work to another friend of mine, Taneya Darlington, aka Madame Fromage. She wrote about it and shared with me some of the recent cheese gifts sent from Paul.I love the alligator-like rind this cheese has from what's likely a beautiful basket it was made in.

Origin: USA, Massachusetts

Tags: cricket creek farm, williamstown, paul lawler

Price: sold

Great Hill Blue

Great Hill Blue

Series: Cheese Portraits

Description: This here's a powerful blue cheese that's made "on the shores of Buzzard's Bay, 50 miles south of Boston" at Great Hill Dairy. In the mid-90's Tim and Tina Stone started making the only raw milk blue cheese in the U.S. They refer to it as "Gourmet Non-homogenized Raw Milk Blue Cheese" as Ive learned basically "non-homogenized" was something uncommon at the time of it's inception. As raw-milk blues are more common now, I've learned that it's a given, that it's also "unhomogenized" for just about any small maker using raw milk. It's a delicious blue you can't ignore. It's not wimpy and it's not a mellow-sleeper; this one has punch! It reminds me of a creamery version of Cabrales. The tangy, bite was great to experience at room temperature, after it sat patiently as my model in July temperatures :) - I decided to take the nice sized wedge I got from Wedge + Fig (cheese bistro) in Philadelphia, and simply break it in half so I could enjoy the craggy texture I love in blues. Plus, it was nice to get a 2nd Massachusetts cheese on the #cheesemap !

Origin: USA, Massachusetts

Tags: Blue, Cow, MA ,

Price: sold

Hannahbells

Hannahbells

Series: Cheese Portraits

Description: These thimble-shaped cheese morals are also about the same size of a thimble and they were sent to me from Shy Brothers Farm, in Massachusetts. Their story is interesting. Arthur, Norman, Kevin and Karl Santos, two sets of fraternal twins, needed to survive in a tough dairy market where milk was difficult to sell for a profit. They traveled to France and came back with a new goal to turn their 3rd generation dairy farm into a sustainable cheese-producing business. These buttons are inspired by the French "boutons de culottes" (trouser buttons) and are named after the brothers' mother, Hannahbell. These single-creme cheeses taste smooth and rich as a triple-creme, and they are full of big flavor despite their demure size. Since they sent me a generous amount to paint, four different kinds, I decided to paint one of each; the four flavors I have and perhaps representing the four brothers : Classic French, Lavender, Chipolte and Rosemary - in that order. They are incredibly delicious and creamy. I absolutely love them despite how difficult it was to paint such small irregular cylinders with such specific textures and colors.

Origin: USA, Massachusetts

Tags: MA, shy brothers, santos, cow

Price: sold

Eidolon

Eidolon

Series: Cheese Portraits

Description: This is a cow milk, bloomy-rind cheese from Martha's Vineyard, created at The Grey Barn Farm. This beautiful wheel was passed on to me from Madame Fromage, she's such a great friend! I was immediately struck by how tall the wheel was and alluringly cake-like. It became a Wayne Thiebaud homage from the moment I saw it.

Origin: USA, Massachusetts

Tags: cow, bloomy rind, cake

Price: sold

Anadama Miche

Anadama Miche

Series: Bread

Description: I finally got a chance to paint a bread by Alex Bios - the rising super star of the baking world (and food world in general). Alex is clearly an artist/baker, experimenting and adapting beyond traditions and restrictions that bakers often cling to. He is a big part of why Fork Restaurant and High Street on Market are nationally recognized. Alex even was a finalist for a 2015 James beard Foundation award. I ran into him outside of High St and when I asked him which bread he'd want me to paint most, he offered this. Anadama Miche (made with molasses and cracked corn) is his take on traditional New England bread from the fishing villages of Massachusetts, where he's from. It's a beautiful bread with subtle color shifts in the crust that are nearly undefinable to me. I had SO much fun painting this loaf, I realized it was 1:30 am by the time I had finished. I took some home from the studio and had some toasted with butter. Satisfaction is an understatement.

Origin: USA, PhiLADLPHIA

Tags: Bread, Alex Bios, High Street on Market, Philly

Price: sold