Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/603345
242 When Luca Mignogna couldn't find the kinds of cheeses he loved from his native Italy here in the United States, he took matters into his own hands, quite literally. The result is Amesbury– based Wolf Meadow Farm, which makes Italian-style cheeses like mozzarella and ricotta from cows' milk that's incredibly fresh: Milk from the nighttime milking of local cows becomes cheese on customers' plates the next day. Wolf Meadow Farm's Boston Public Market booth also takes advantage of being in a space with other local vendors, says Christina Barbieri, Wolf Meadow Farm's director of operations and co-owner. They serve prepared items and panini made with their mozzarella, plus fresh roasted squash or tomatoes from neighboring vendors. There are also other products for sale at the booth that pair well with the cheeses, like jams and jellies from Little River Pantry in Newmarket, New Hampshire, and salt from Gloucester–based Atlantic Saltworks. "It's a way to give people a bite of our cheese in a different way," says Mignogna. wolfmeadowfarm.com Wolf Meadow Farm AMESBURY photographs by Rachael Kloss (opposite), by Darren Pellegrino (top)