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A Maine Blueberry Farm Turns to Cheese Making

Beauregarde, a cheese from Josh Pond.Credit...Tony Cenicola/The New York Times

Josh Pond, a blueberry farm in Whiting, Me., has branched into cheese. The farm’s goats provide the milk for some of the small batches of artisanal raw-milk cheeses. Another cheese, Beauregarde, is made using cow’s milk from the neighboring Tide Mill Farm, and is available in New York for the first time. It’s a firm, smooth tomme-style cheese with a blue-gray rind, a fruity aroma and a full-bodied, slightly tangy flavor. Josh Pond’s wild blueberry preserves are lovely alongside: Beauregarde from Josh Pond, $34.95 a pound; wild blueberry preserves, $12.95 for 10 ounces; Lucy’s Whey, 1417 Lexington Avenue (93rd Street), 212-289-8900, lucyswhey.com.

A version of this article appears in print on  , Section D, Page 3 of the New York edition with the headline: To Slice: Blueberry Farm in Maine Turns to Cheese Making. Order Reprints | Today’s Paper | Subscribe

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