For those of you who don’t know our Williamsburg neighbors in chocolate, they are a company after our own hearts. In-house at Mast Brothers Chocolate, the team roasts, ferments and heats their dark chocolate into a vast variety of flavors and textures. We had the grand idea of making a soft-ripened goat cheese, fusing their smoky Papua New Guinea cacao bean with our full-bodied, citrusy Belgian St. Maure. The result after aging for ten days was a firmer, more nuanced, full-bodied St. Maure cheese, perfect for a spinach salad with candied walnuts, dried cherries, and a sherry vinaigrette. How can one get their hands on one of these delectable, neighborly delights? At the moment, they are only featured in our collaborative classroom environment, The Homestead.
Photo Montage of the Cheese Chocolate