I have yet another marvelous grain to add to your pantry repertoire: farro. I have been surveying all the bulk grains recently to see which ones I know and which ones are new to me. Farro stood out as one of a few that I was only slightly familiar with and then it just so happened that I was requested to write about it. What a great opportunity to learn more about it!
Days are shorter. Nights are cooler. Leaves are changing.
These are all seasonal occurrences.
Cheese making is also subjected to the rhythms of the calendar. Some of our producers elect to make cheese only while their animals are pastured. The type of cheese determines the duration of the aging process. Cheese that was “put up” in the spring may just be ready for the palate now. Others may not be available until early winter. As storage is an issue for small production farms and dairies, their cheese supply is limited. On Cheese Island we have learned to accommodate the ebb & flow of availability, witnessing the departure of some cheeses and the arrival of others.
This cycle is global, affecting cheese makers everywhere. We look forward to the new season.