As many of you know, the local produce season is winding down and we’re seeing a lot less variety coming in from the fields. Like much of the country, we look to California for fruits and vegetables when our own region cannot sustainably supply them. Continue Reading »
This past summer, I had the opportunity to assist with cheesemaking at Jasper Hill Farm. One of my favorite cheeses made by the team in Greensboro, VT is called Harbison, a fairly recent addition to the line-up but no less spectacular than their other cheeses.
Michael Lee strides into the thick, overgrown land behind his house, looking for the shady spot where his herd of goats is foraging for their afternoon meal. “Hey ladies!” he shouts upon spotting the group, and steps over the portable fence into their large makeshift pen. At once, they surround him, following as he walks Continue Reading »
We recently began working with Joseph Paccard, a new affineur from Savoie, France. Located in the village of Manigod, Paccard carefully selects the farms he works with and develops close relationships with cheesemakers. This means the cheeses we receive are of an exceptionally high standard. All of the cheese Paccard sells and ages is “fermier,” Continue Reading »
Following a formal introduction to affineur Pascal Beillevaire, Ihsan selected a variety of Pascal’s cheeses for import to the US. He had a good feeling because Pascal had deep roots in the farming world but was also a clear-headed businessman. That first import was a way to test the waters of a new relationship to Continue Reading »
We know that shopping for friends and family isn’t always easy. So, we put our thinking caps on, brainstormed, debated and created some exciting new bundles of goodies! We think there’s a gift for most every kind of foodie on your list.