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Article: BEYOND CHEDDAR: TIPS FROM A CHEESE MAKER
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- February 20, 2005
- Author:
CopyrightCopyright 2005 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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David Frisone Strenio begins his workday at the Great Hill Dairy
in Marion at 4:30 a.m. By the end of his shift, he will have produced
as many as 200 six-pound wheels of the dairy's signature cheese,
Great Hill Blue.
But for this cheese, which is sold in stores and appears on
restaurant menus throughout Greater Boston, that's just the beginning
of the process.
It will take about three weeks for the veiny bluish mold to grow,
and another six months for the cheese to properly ripen, gaining its
flavor and creamy texture.
Before he became the Great Hill cheese maker three years ago, the
31-year-old Fairhaven resident worked in restaurants most recently
at Le Soir in Newton where he taught the ...