Ready for some gouda news? Mystic Cheese Company cafe/shop opens in Groton
19 Mar 2019
Tucked away in the business park across from the airport, you can sit down on a Saturday afternoon to eat a cheese board — with cherry jam, Marcona almonds and more — while peering into the cheese cave where the Bowhead Blue is aging.
In a glass-walled room that is 52 degrees with 90 percent humidity, 1,500 pounds of blue cheese are ripening. The process started with 315 gallons of milk from River Plain Dairy in Lebanon and followed with pasteurization, salting and piercing 70 holes into each wheel.