The Wonderful Grey Owl 🦉, Oveja Negra Manchego🐑, Scotch 🥃 & Cheese🧀!

Sheer Bliss from the Grey Owl

The Grey Owl is made by Fromagerie le Détour, a small husband and wife cheesemaking team. Their facility is squeezed between the St Lawrence River and Maine, in a small town called Témiscouata-sur-le-Lac.

Taking milk from local goat herds, they produce a very unusual large format disc of goats cheese, which is then scattered with vegetable ash and aged briefly, and called 'Grey Owl'.

The Grey Owl has a bright white interior, a slightly chalky paste in the middle, and is a bit oozy and creamy just under the rind. Of course the eye-catching part is the beautiful, indeed, stunning grey-wrinkly rind. The wrinkles are created by the same microbes found in Brie, which help age the cheese, and the ash supplies the color depth which makes the rind look like a mini mountain range!

Grey Owl tastes creamy, slightly goaty, fresh, tangy and a touch salty. It's luxurious, to say the least.

We know this will fly out of the shop, so run in today to grab some — you'll love it!

Tariff Update
You may have heard on the news about the impending tariff-based trade war between the EU and the USA, over improper EU subsidies on Airbus aircraft.

Beginning on October 14th, tariffs of 25% will be imposed on EU goods imported into the USA. A full list of these tariffs can be found on this government website, but tariffed goods will include: Scotch & Irish whiskeys, many assorted cheeses, olives and olive oil, cured meats, and French wines, to name a few.

The EU have the permission (from previous legal rulings) to retaliate, if they so desire.

We are keeping a closer eye on exactly what cheese and meats will be tariffed and will do our best to maintain prices at normal levels.

Where it is possible we will also find US-made product of similar quality as replacements for any tariffed product. However, the production levels of similar quality artisanal cheese in the US is significantly lower than in Europe, and since every other cheese shop in the country is doing the same, availability may be tight.

Be assured, we are actively watching how this trade war unfolds, but if you have any more questions feel free to email or come to the shop.

Oveja Negra Manchego
The Oveja Negra Manchego is handmade by brothers Javier, Luis and Francisco Parra, from their herd of 3,000 heritage-breed Oveja Negra Manchega sheep.

These 'Black Manchega Sheep' were all but extinct in the 2000's, but thanks to the hard work from the Parra family and a few other cheesemakers, the breed has recovered.

These sheep were the first Manchega to be used to make Manchego, because they have a superior milk (the fat and protein content).

The Oveja Negra Manchego is aged for at least 4 months, and because of the quality milk, has a creamy mouthfeel, with a crumbly texture which beliefs its youthfulness.

There is also a sweetness, a slight crunch of crystals, and the typical, yet mild, zip characteristic of sheep milk cheese, and Manchego in particular.

Scotch & Cheese on Oct 16th
Join Boston Cheese Cellar at The Haven in Jamaica Plain, on Weds 16th Oct, for an entertaining night of Scotch from Independent distilleries and cheese pairings.

As always, the cosiness of the venue, The Haven in JP, makes these nights a lovely mid-week treat.

Join us!

Join us for the final events this year!

Sat Nov 2nd: C elebrate Alp Steiners Hohberg Join us at Boston Cheese Cellar as we celebrate the end of the Alpine cheesemaking season, and the arrival of new cheese from the Alp. We will have prizes and traditional Swiss stories and music from the talented Gabriela Martina.

Sun Dec 1st: Cheesemaking First Steps. Learn the basics of cheesemaking, through understanding the science and art that gores into making every cheese. Make Queso Fresco and Ricotta throughout the evening.

Sun Dec 15th: Hands on Mozzarella Making. Join Adam as you make your own mozzarella at Boston Cheese Cellar, and learn the tips and tricks so that you can remake it at home!