For about two decades, I refrained from eating meat, and even today, I’ll have a vegan day or there. It’s not always conscious—sometimes it’ll be mid-day when I realize I haven’t had any animal products, and then I’ll purposely try to finish day the same way. Plant-based/meatless options have come a long way in 20 years, but one space that’s had a hard time keeping pace is cheese. There’s been big strides in recent history, especially with plant-based cheeses used in recipes, as toppings, etc. but my experience, it’s hard to imitate a super creamy brie, a magnificent Manchego, or the crunchy crystals in a beautifully aged cheddar.
Rhode Island has seen a tidal wave of new cheese shops open their doors over the past year or so. From East Providence and Barrington to Warren and Newport, I broke down where to find fabulous fromage and what makes each shop un-brie-lievable in my recent story for The Boston Globe. I mean, these are super gouda. It doesn’t get much cheddar than this.
Okay, I’ll stop. Read it here.