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The Wedge: A Peek Into Boston's World of Cheese
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July 21, 2017
Longtime Cheese Expert Louis Risoli Is Retiring From L’Espalier
But he won’t stop blue cheesin’
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March 29, 2016
The Wedge: Eat So Many Local Cheeses at Volante Farms in Needham
Welcome back to The Wedge, a regular series where Eater Boston associate editor Dana Hatic delves into cheese-related topics around Boston. In this edition, she chats with chef Todd Heberlein of Volante Farms in Needham.
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January 28, 2016
The Wedge: Study's Diana Kudajarova Will Tell You Cheese Tales
Welcome back to The Wedge, a regular series where Eater Boston associate editor Dana Hatic delves into cheese-related topics around Boston. In this edition, she chats with Study's Diana Kudajarova.
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December 30, 2015
The Wedge: Mark Goldberg Makes Sure the Grafton Group Serves Cheeses for Everyone
Welcome back to The Wedge, a regular series where Eater Boston associate editor Dana Hatic delves into cheese-related topics around Boston. In this edition, she talks with the Grafton Group's culinary director, Mark Goldberg.
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December 23, 2015
The Wedge: Bastille Kitchen's Adam Kube Focuses on French-Style Cheeses Made Locally
Welcome back to The Wedge, a regular series where Eater Boston associate editor Dana Hatic delves into cheese-related topics around Boston. In this edition, she talks with Bastille Kitchen's executive chef, Adam Kube.
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December 15, 2015
The Wedge: Louis Risoli Curates L'Espalier's Extensive Cheese Program
Welcome back to The Wedge, a regular series where Eater Boston associate editor Dana Hatic delves into cheese-related topics around Boston. In this edition, she sits down with L'Espalier's mâitre d' hotel and fromager, Louis Risoli.
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November 20, 2015
The Wedge: A Taste of Everything on The Salty Pig's Cheese Menu
Welcome to the inaugural installment of The Wedge, which will become a regular series where Eater Boston associate editor Dana Hatic delves into cheese-related topics around Boston. In this first installment, she visits with Josh Turka, executive chef at The Salty Pig and chief in charge of the restaurant’s cheese program.