Farmers’ markets are set to reopen for the summer season, and tucked in among tables of just-picked corn and cartons of fresh lettuces and greens is one commodity Connecticut consumers can expect to see a great deal more of: locally made cheese.
“Farming is on the rise in Connecticut, and more farmers are getting into cheese,” said Brian Civitello, founder and cheese technologist at Mystic Cheese Company.
Mystic Cheese, which opened late in 2013, is one of Connecticut’s newest cheese producers. It operates out of two shipping containers parked on Graywall Farm in Lebanon, bringing it as close to its milk source as any farmer in the state.
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