Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: https://read.uberflip.com/i/491440
182 Cheese is aged and ripened in 55-degree "caves" for several months before it is ready for market. Opposite from top right, Cantelmo separates the curd from whey; the curd resembles popcorn; the final product; placing the curd into the cheese forms