{"id":197594,"date":"2025-09-03T19:23:16","date_gmt":"2025-09-03T19:23:16","guid":{"rendered":"https:\/\/www.europesays.com\/us\/197594\/"},"modified":"2025-09-03T19:23:16","modified_gmt":"2025-09-03T19:23:16","slug":"local-cheese-guide-making-new-york-connections-with-fall-pairing-ideas","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/197594\/","title":{"rendered":"Local cheese guide: Making New York connections with fall pairing ideas"},"content":{"rendered":"

STATEN ISLAND, N.Y. \u2014 As the school year kicks off and the air turns delightfully crisp, many of us start craving comfort food and fresh takes on familiar favorites. Whether you\u2019re planning cozy dinners or weekend gatherings that begin with a cheese board, or just looking to elevate your lunch game, fall is the perfect time to channel your inner Iron Chef \u2014 especially with locally sourced ingredients.<\/p>\n

\"CheeseCheeses, clockwise, starting from the top: White cheddar, Beemster Gouda, Maytag blue, a wheel of Camembert and Manchego wedge. Consider apples, olives, honey, nuts and wine to bring out the best flavors a cheese has to offer. These cheeses were purchased at Pastosa in West Brighton and La Bella Marketplace in Tottenville. (Advance\/SILive.com | Jan Somma-Hammel)<\/p>\n

Those cheeses might come from the St. George Greenmarket\u2019s Rabbits Run Farm<\/b> stand (from Bucks County, PA) or from a smorgasbord built from the neighborhood Key Food. As New Yorkers, we tend to feel loyal to familiar brands like Boar\u2019s Head<\/b> \u2014 originally from Brooklyn, now based in Sarasota, Florida. Cabot<\/b> also stands out with its block cheeses that beg to be shredded into mac \u2019n\u2019 cheese or sliced into rectangles for a simple, satisfying cheese board. And with its New York farmer connections Cabot, too, is kind of local.<\/p>\n

\"Cabot\"Cabot Cheese farmers themselves came to Staten Island at Cedar Grove Avenue in New Dorp beach as Cabot chefs made food for Habitat For Humanity workers on Friday, June 20, 2014. Staff-Shot<\/p>\n

Cabot takes its name from the Vermont town where it was founded in 1919 by 94 farming families. Today, the cooperative spans New York and New England, and I consider it a \u201clocal\u201d cheese. Plus, some borough residents might remember their generosity in the wake of Hurricane Sandy as they fed volunteers.<\/p>\n

Interestingly, Cabot\u2019s cheddar is naturally lactose-free thanks to the aging process. During cheesemaking, lactose-rich whey is removed, and the small amount that remains in the curd breaks down over time \u2014 making it a great option for those with sensitivities.<\/p>\n

\"Cabot\"The Vermont-founded cooperative with New York connections highlights specialty cheddars including Pepper Jack, apple-infused and Everything Bagel varieties that pair with specific wines and accompaniments.
\nStaff-Shot<\/p>\n

Based on a pairing chart from the company <\/a>here\u2019s a handy, summed up guide to building a cheese board at home. These pairings can also serve as inspiration for bento boxes, lunch snacks, or even dinner starters:<\/p>\n