Cheese Articles - Page 4 of 20 - Formaggio Kitchen

Cheese

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.

A Balmy Winter Wine Pairing: Pantaleo and Gilles Berlioz’s “La Piquette”

A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect compliment to one of my favorite aged Sardinian goat’s milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all the sunshine and scents I need to make it through the deep-freeze of winter.

Winter Fancy Food Show: Tasting Montgomery’s Cheddar with Jason Hinds and Jamie Montgomery

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.