Wanting our cheeses to come from nearby is a modern affectation, but a pleasing one, even if there's no evidence to prove that one's carbon footprint is diminished. There's no question that these cheeses have terroir—that is, they taste like they're from our part of the country. Most come from New England, especially Vermont and New Hampshire, but oftentimes, our beloved New York Sharp Cheddar is left out of the equation—it's just not small-farmy enough. Still, you can find it, and many other local cheeses, at Saxelby Cheesemongers in the Essex Street Market, where Anne herself may be available to discourse on the cheeses' merits.