the internet is a jungle. the noises, the colors, the lights, the diversity - it's easy to get lost here; the biggest trees and vines will dominate, and others which are left alone will wither and disappear.

 

since around 2010, boston cheese cellar existed as a full service cheese and fine foods shop in boston, massachusetts. from 2015 to 2020, the shop was run by Adam Shutes (me), and was a focal point of the roslindale community, with community events, sponsorship and local activism. but, time waits for no man, and in early 2020, and being unable to find someone who would give themselves to the business and the herculean efforts required, the shop & business closed its doors.

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after the shop closed, I planned to mingle my recent vocation and one of my favorite pastimes, by riding a bicycle from Rome in Italy, to Zurich in Switzerland, during the summer of 2020. after waiting out half of the summer, until nearby states allowed travel, I started to tour in Vermont, and other states. Stopping in to cheesemakers on the way, seeing new sites, and sharing the knowledge gained with anyone who's interested.

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I’ve documented some of these here, and after a break for a bit, in 2026, after a move to Florence, Italy, I’ll start again. blogging about anything I think others might find interesting. No​ 3o second snippets, no stupid videos, you’ll have to read I’m afraid. 

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I grew up in and around london, uk, and remember my trips to covent garden, on the bus from north finchley, down to neal's yard dairy, and rough trade records/slam city skates.

 

my journey into cheese was a circuitous one, which took me through a degree in biochemistry and molecular cell biology (Oxford), a PhD in the biochemical sciences and a successful career drug discovery. because of this background, I have a knack for understanding the science behind cheesemaking (and other fermented foods) and an ability to break it down for anyone who would listen into easily understandable language.

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This web site may be a remnant from retail, but I hope my explorations into new places and knowledge will keep it fresh.