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Side Dishes


Published August 15, 2007 at 4:00 a.m.

Everyone's always dishing about Jasper Hill Farm's Bayley Hazen Blue and the award-winning cloth-bound cheddar the company makes in collaboration with Cabot Creamery Cooperative. Recently, though, the company's Constant Bliss earned kudos on Chowhound's food media blog. Blogger Kara Zuaro reports, "I was thrilled to discover that this cow's-milk cheese lives up to its name." Zuaro also notes that on a blog called "Eat Drink One Woman," the cheese is described as "a volcano-shaped puck . . . mild and creamy with just enough moldy bite to keep things interesting."

Mike McKenna, Middlebury's director of communications, confirmed that the college has taken a six-month option on the old Eat Good Food spot in Middlebury. But until the students are back in town to help decide how the space should look, expect no word on whether you'll be able to eat good - or any - food there.

Likewise, a new sign in front of the Sandbar Inn indicates that a restaurant and some townhouses are on the way, but don't look for any eatery in the next few months. "It will be in the spring," says owner Marco DiCarlo, who promises more details in the new year.

Speaking of Food, side Dishes



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