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Chelmsford, Massachusetts - Great Cheeses of Massachusetts

Chelmsford, Massachusetts . . . . Award-winning Chelmsford restaurant MOONSTONES will partner with the Massachusetts Cheese Guild on Thursday, November 10 at 7 PM to present a four-course wine and cheese-centric dinner entitled Great Cheeses of Massachusetts. Cost for the event is $60 per person, excluding tax and tip.

 

Moonstones’ trio of chefs, working in collaboration with Winebow Fine Wine Importers, have created a menu that showcases Massachusetts-made cheeses.  

 

Special guest will be artisan cheesemaker Luca Mignogna of Wolf Meadow Farm in Amesbury, who will share his “secret” Italian techniques for making small batch ricotta, mozzarella and more.  

 

Three other artisan cheeses produced by Massachusetts Cheese Guild members: Great Hill, Dancing Goat and Smith’s Country -- will also be featured.

 

Great Hill Blue Cheese

With red-wine poached pears, candied pecans, arugula and balsamic drizzle

La Cana Albarino (Spain)

 

Dancing Goat Dairy Chevre

And mushrooms in spinach ravioli with crisp pancetta and pinot grigio crema

Muga Rioja Reserva (Spain)

 

Smith’s Country Cheese Gouda

And cranberry-stuffed pork roulade, served with butternut squash puree and savory bread pudding

Textbook Cabernet Sauvignon (Napa)

 

Wolf Meadow Farm Ricotta Cheesecake

with Moscato Poached Figs

Maculan Dindarello Moscato (Veneto)

 

Moonstones, a recognized leader of culinary standards in the Merrimack Valley, believes that the story behind cheesemaker Luca Mignogna complements the restaurant’s own guiding philosophy: Think Global. Eat Local.

 

 

 

 

Cheesemaker Luca Mignogna has been in love with mozzarella

“since I was a little kid. It’s kind of like my first girlfriend.”  

That passion is evident as he stirs cheese curds in a 100-gallon tank, 

dips and scoops them into a tub of water, then pulls and stretches

the curds until they come together into a shiny, smooth round of

mozzarella cheese.

 

Mignogna’s company, Wolf Meadow Farm, makes cheeses he grew up with

in the Molise region of Italy—mozzarella, ricotta, primo salescamorza and caciocavallo

 

Wolf Meadow, however, couldn’t be more different from the humble barn in Campobasso

where Mignogna used to watch his grandfather make cheese. Wolf Meadow’s retail shop

and cheese-making facility is tucked into an industrial neighborhood of Amesbury. 

The name Wolf, says Mignogna, comes from his family nickname, and from the

wild animal about which he is passionate.

 

Reservations for the Great Cheeses of Massachusetts wine dinner are strongly suggested. Call Moonstones at 978-256-7777.  

 

Diners will have the opportunity to the join the MA Cheese Guild, as Enthusiast members, during the event.