Series: Great Dishes of 2016
Before she became a cheesemaker, Gail Hobbes-Page was one of the area’s top chefs, presiding over the kitchens of Hamiltons’ and The Mark Addy Inn, among others. At Caromont Farm, which she launched in 2007, Hobbes-Page’s cheeses reflect both her culinary background and her moral backbone – a principled commitment to sustainability, minimizing waste, and other ethical practices.
No product better captures this than Fromage Fort, briefly available in July, which minimizes waste by using cheese scraps and blending them into spreadable form. As to her culinary background, it is crazy delicious. With a trained chef’s touch, Hobbs-Page adds shallots, scallions, and Thibaut-Janisson champagne. The result was perhaps the most addictive thing I tasted all year.