Brian Civitello, Mystic Cheese’s founder and cheesemaker, was sitting in traffic watching trucks haul shipping containers down Interstate 95 when he had an epiphany.
Shipping containers! The perfect modular, mobile infrastructure for making cheese. Continue reading →
When we think of specialty cheese, we think of its accompaniments—wine, beer, fruit, jam and perhaps a platter of charcuterie—but the cheese itself is generally always served fresh and in its original form, served pure and simple.
It’s like the world hit the refresh button. Everything is coming alive, babies are being born, daffodils and spring onions are peeping up through the soil that has been opened due to the freezing and thawing of winter months.