A Bold Feast of Mold and Yeast

Stone Hearth Pizza Co. Welcomes Vermont Author for an Evening of Cheese and Beer

(Belmont, Mass…June 19, 2007) Stone Hearth Pizza Co.’s Sudbury location will host Vermont author Jeffrey P. Roberts for A Bold Feast of Mold and Yeast tasting dinner and discussion on Wednesday, July 18, 2007, from 6:00-8:00 p.m. Inspired by Roberts’ new book, The Atlas of American Artisan Cheese, Stone Hearth Pizza chef and general manager Michael Ehlenfeldt will present a six-course tasting of favorite Stone Hearth dishes interspersed with samplings of cheeses from Connecticut, Maine, Massachusetts, New Hampshire and Vermont. Locally brewed draught beers ranging from light summer ales to Belgian brews will be paired with each of the six courses.

“With this event, we’d like to recognize the craftsmen and women in our area that pour their heart into their work every day in order to produce the best cheese and beer possible,” says Chef Ehlenfeldt.

As guests enjoy farmstead cheeses like Sainte Maure, a mold-ripened goat’s milk cheese, and Hooligan, an award-winning creamy cheese made from cow’s milk, Roberts will lead a discussion about the different styles of beer and how they balance the flavors of each distinctive cheese. In recognition of the importance of knowing where our food comes from, Roberts will share stories of the cheesemakers featured in the dinner, all of whom he knows personally.

The cost of this event is $40 per person. Guests can purchase signed copies of The Atlas of American Artisan Cheese. Call (978) 443-5550 to reserve your spot. Click here for the menu.

In other news, Stone Hearth Pizza has introduced a new signature concept at their three locations: Pizani. Pronounced “p-zahn-ee,” this Michael Ehlenfeldt creation is the Stone Hearth Pizza version of an Italian rolled sandwich. He wraps warm, doughy bread around a variety of fresh and flavorful combinations and then rolls them up tight, great for a lunch to-go. Click here for the Stone Hearth Pizza menu.

About Stone Hearth Pizza Co.
Stone Hearth Pizza Co. debuted in August 2005 in Belmont, Mass., when longtime friends Christopher Robbins and Jonathan Schwarz leveraged a combined 30 years of business and entrepreneurial experience to open an upscale neighborhood dining spot based on their shared core values: friendship, good food and family. The company’s commitment to sourcing sustainable, organic and, whenever possible, local ingredients ensures a superior product, supports family farming, protects natural resources and strengthens local economies. Chef and general manager Michael Ehlenfeldt’s menu offers both classic and unexpected varieties of Neapolitan-style, oven-fired pizzas, as well as a regional beer and wine list. A second location in Sudbury, Mass., opened in May 2006, and a third location in Needham, Mass., opened in April 2007. Plans for more locations are in the works. Visit www.stonehearthpizza.com to find out more.

About Jeffrey P. Roberts and The Atlas of American Artisan Cheese
A resident of Montpelier, Vermont, Jeffrey Roberts is an adjunct faculty member at New England Culinary Institute and a frequent speaker on artisan cheese, sustainable agriculture and the working landscape. As a co-founder and principal consultant to the Vermont Institute for Artisan Cheese at the University of Vermont, he is responsible for the development of international initiatives, public education programs and marketing. Roberts is a leader in Slow Food USA, serving as a director and treasurer of the national board and as Northeast Regional Governor. He co-chaired “Artisan Cheeses of America” at Slow Food’s Cheese 2001/3 and Salone del Gusto 2002/4 events and is one of organizers of Slow Food USA’s American Raw Milk Cheese Presidium.

The Atlas of American Artisan Cheese (Chelsea Green Publishing; June 2007; Paperback; $35) is the first reference book of its kind. Organized by region and state, this fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers highlights more than 350 of the best small-scale cheeses in the United States today. It provides the most complete overview of what’s available nationwide, with each entry describing a cheesemaker, its products, availability, location and details on the cheesemaking process.