At this year’s Winter Fancy Food show in San Francisco, I and two of my colleagues at Formaggio Kitchen – Kyra and Julia – were treated to a special opportunity: to taste Montgomery’s cheddar guided by an expert from Neal’s Yard Dairy and the cheese maker himself, Jamie Montgomery. The folks from Neal’s Yard, with whom we have a particularly close relationship, visit our shop on a relatively frequent basis but this particular event was a rare opportunity as Jamie only makes it States-side once a decade. In general, he prefers staying down on his Somerset farm with his herd of 200 Friesian cows and aging wheels of clothbound cheddar, to standing in front of an eagerly-attentive audience. But with a characteristic English intonation the 3rd generation cheesemaker did not disappoint. Far from it. Continue Reading »
The Mystic Cheese Company was dreamed up by Brian Civitello and introduces both a new approach to cheesemaking and some delicious, fresh cheeses to our counter!
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
Do you have a food lover, budding chef, charcuterie aficionado or chocolate fiend in your life? Short on gift ideas? Not to worry – we’ve got you covered!
Ascutney Mountain is a marvelous cheese that was originally developed from a recipe for Swiss Appenzeller. It is aged 7-8 months and is made with raw Jersey cow milk and vegetable rennet.
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.