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
Mignogna’s company, Wolf Meadow Farm, makes cheeses he grew up with
in the Molise region of Italy—mozzarella, ricotta, primo sale, scamorza 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.