Tomorrow am is my 5:45 shift at the Park Slope Food Co•op. This workshift has become a truly educational foray into the world of cheeses for me. Every month I find something new in the back of the walk-in, and I enjoy testing everything (for quality control). A vegetarian friend recently asked me about cheeses made with vegetable rennet, and coincidentally yesterday I came across one at the Union Square Greenmarket. It is made by Hawthorne Valley Farm and tastes pretty darn good. It is a fresh cheese, comparable to goat, but has an almost sweet edge to it. Definitely worth trying!
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