Cheese Articles - Page 3 of 19 - Formaggio Kitchen


Visiting Fromageries Marcel Petite with Ihsan and Valerie

Last fall, I had the opportunity to travel to the Jura with Ihsan and Valerie, owners of the Formaggio Kitchen shops, and visit Fromageries Marcel Petite, affineur (or ager) of Comté cheese.

All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is a storied and highly respected place for us – where Philippe Goux, General Manager, and Claude Querry, Chef de Cave, bring wheels of this extraordinary mountain cheese to its full potential. Here are a few photos from my first visit – a very special experience for me as a cheesemonger and cheese lover. (please click on one of the photos to open the slideshow)

Meredith Rottersmann is the General Manager and Classroom Coordinator at Formaggio Kitchen Cambridge.

A Heavenly Cheese: St. Em from Spoonwood Cabin Creamery

A big welcome to the newest cheesemaker on our wall – Spoonwood Cabin Creamery! Spoonwood is a teeny-tiny 1,000 square foot “nano-creamery” in the town of Jacksonville, Vermont, 25 minutes west of Brattleboro.

A Perfect Pairing: Valençay Affiné and Domaine de la Pépière’s Château-Thébaud Clos des Morines 2009 Muscadet Sur Lie

Marc Olivier is one of a handful of growers determined to showcase the pedigree of the local white grape: Melon de Bourgogne. You can smell and feel all of that clean, stony minerality straight through the finish of this wine. Paired with a nibble of salty, creamy Valençay, its quiet apple orchard fruit notes open up beautifully, and its minerally finish clears the way for another tasty bite.

The French Basque Region: Brebis, Tart Cherry Jam and Irouléguy Wine

A trip through the French Basque country is one of distinct sights, scents, and flavors. Rolling hills of green pastures are punctuated by craggy mountain peaks and deep valleys, and sheep are everywhere!

A Taste of Place: The Cellars at Jasper Hill

The primary goal of our trip to Jasper Hill was to taste Cabot Clothbound Cheddar and select the wheels we thought would best suit our customers. This led us to taste over ten batches ranging from seven to eleven months old.