Well, quite honestly, it has been a long time coming. I’ve really given some deep thought to the significance of the ‘blog world’- no wait- what do ‘they’ call it? That’s right- the ‘blogosphere’, with regards to whether or not it is for us. After all, we are time pressed, occasionally stressed, restaurant runnin’ cheesemonger-chef-baker- super-freaks, with a new baby and essentially two retail and lunch locations and one full time, evening bistro. So, time is a commodity and we know that blogs are pretty pointless unless they are updated and maintained. We tried it once before- about three years ago, right after the restaurant had opened and Kate and I were working 14-17 hour days, sleeping in huddled messes on the couch from 3am to 9am, socked feet sticking out from underneath the pillows as the sun came up and the infomercials ended. Needless to say, after one or two entries, we failed. No- we didn’t have to fail, but we chose to abandon the blog. Life was busy, and whatever time we had at home, was not going to be spent drooling on the keyboard of the Mac.

Now, we’re feeling ready. It is three years into the life of our restaurant, La Laiterie,  & six years (ahem,…wow time goes fast) into the life of our little artisan cheeseshop, on Providence’s historical Eastside- Farmstead. We haven’t had much time to look back. It’s been crazy. I told a customer the other day, when he asked how ‘things were going’, that often times I felt like that dog tied to the bumper of the family car in National Lampoon’s Vacation- just trying to keep up- nails scraping on the road, tongue dangling in the breeze. Except, there is one major difference- hanging on during this ride has been a blast. We’ve met amazing people- customers, cheesemakers, chefs, brewers, vintners, distributors, farmers, chocolatiers, bakers, fishermen, beekeepers….literally, the list really does go on and on.

The purpose of this blog is going to be to introduce you to these people and their products. We will focus on cheese, sure- but we’re not the type to exclude anyone- so you should plan on setting some time aside to learn about a whole gamut of food and food artisans. In the meantime, if you’re looking for us, we’ll be in the kitchen at La Laiterie, making charcuterie or cupcakes. Or ’slinging’ cheese on the counter at Wayland Square. We also might be running some classes, spreading the gospel of Farmstead and generally seeking out delicious, handmade foods. Oh- and we’ll be working on the blog….This blog, to bring you closer to some of our friends and finds along the way. Stay tuned. Learn about cheese. Feed your head. We can promise you one thing- it’ll be fun.