Every so often we like to get off campus and explore the New England Region. Boston is home to so many great restaurants, from large chain restaurants to that hole in the wall joint that only a few people know about. But that’s not where we’re going on our field trip, no we usually like to take the trip a litter farther from the city and a little off the beaten path. We like to head to Dairy Country, dah, dah, dah! Next week with special help from our partners at The New England Dairy Council 
we thought we would take a trip to The Smith’s Country Farm located in Winchendon. The farm is only about 60 miles from campus which we don’t think is that bad, and you’ll see some beautiful country! Actually it doesn’t matter how long it takes, because once we get there, we’re going to sample some awesome cheese thats made’s fresh!! It is fresh, within minutes of milking their last cow that milk is used in their cheese. The result is true farmstead cheese! Smith’s Country Cheese produces, not only the original farmstead Gouda in a variety of flavors, but also cheddar in medium, sharp, and extra sharp … and there newest addition, Havarti. Anyone who recognizes the appeal of farm fresh milk will enjoy the rich and creamy flavor of there Gouda, Cheddar and Havarti cheeses. Unlike factory produced cheese, there Gouda, Cheddar and Havarti share much of the same characteristic quality, distinction and appeal as other hand-crafted culinary products or beverages.
On Wednesday April 13th from 8:30am – 1:30pm we are going to visit Smith’s Country Farm and we would love for you come along! We have space available for the trip that will be leaving from campus at 8:30 on the 13th. Please contact Sabrina – harpers@bu.edu for more info and to sign up.
