Blog
Many customers and locals have told us interesting and thoughtful stories of Crowley Cheese. If you want to share your own remembrances, please email us your story. The Blog is a place we can share these stories.
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Recollections of Crowley
Read more: Recollections of CrowleyStephen B. Oresman recollects visiting the Crowley Cheese factory and eating Crowley Cheese as a boy growing up in New York City in the 1930s.
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What Cheese Critics Say
Read more: What Cheese Critics SayThe English influence on New England cheesemaking has finally abated somewhat. Yes, there’s plenty of good cheddar. And Colby, or more accurately, Crowley, perhaps the oldest continuously made cheese in the States. A washed-curd cousin of cheddar; it’s clean, almost squeaky, and wonderfully homely. At its best, it’s transcendentally plain, in the best sense of the word. This, at a time when knowledgeable Americans are finally beginning to realize the values and sophistication of brilliant simplicity. From “The Best Regional, Artisan and Farmhouse Cheeses,” by Clark Wolf, American Cheeses, (Simon & Shuster, 2008), p. 46. It’s a tribute to the timeless taste of Crowley…