Artisan Cheese, Gourmet Specialty Food, Recipes, Wine - Formaggio Kitchen Blog

Formaggio Kitchen Blog

Jeni’s Ice Cream is Back in Stock!

Photo Credit: Jeni's Splendid Ice Creams

Photo Credit: Jeni’s Splendid Ice Creams

After a long, hot summer wait, Jeni’s Ice Cream is finally back, and we couldn’t be more thrilled! Why do we love them so much? First and foremost, Jeni’s Ice Cream is some of the best we’ve ever tasted. Rich, creamy, packed with flavor, and never too sweet, it hits all the right notes. Their quality is second to none. From hand-making the caramel for their signature Salty Caramel, to using only Fair Trade chocolate, their ingredients are top-notch.

While the ice cream remains the same extraordinary treat, the company itself has undergone some major changes. Jeni’s is no longer a self-contained company, but part of a larger community of growers and producers. Their ice cream is now frozen at the dairy – this reduced the time between milking and freezing to two days or less, for the freshest flavor possible. Fresh produce will be cleaned and prepared off-site, and arrive at Jeni’s ready to go. Jeni’s is also working with American Spoon Foods in Michigan and Robert Rothschild Farms in Ohio to produce their fresh fruit jams and sauces.

If you’re a long time lover of Jeni’s Ice Cream, you’ll be glad to hear that Salty Caramel will be in stock. If you’ve never tried Jeni’s before, now is the perfect time. Grab a pint of Darkest Chocolate and a jar of Spoonable’s Brooklyn Butterscotch, and try not to eat it all in one sitting. And keep an eye out for their holiday flavors, arriving soon!

Our Favorite Beers for Fall

In my estimation, there is no better time for beer than the fall. Naturally, it’s imperative to keep a steady supply of quaffable, refreshing brews on hand in the heat of summer, but once cool weather arrives, we can adjust the contents of our beer fridges accordingly. Out with the bracing IPAs and citrusy wheat beers, Continue Reading »

Why Wine, Anyway?

There’s something out there called the Biomolecular Archaeology Laboratory. It’s run by the University of Pennsylvania Museum and one of the things that keeps its inmates occupied is the examination of some of the oldest containers known for signs they once may have held alcoholic beverages. The idea is to determine when and where controlled fermentations Continue Reading »

Marcella Hazan’s Tomato Sauce

It’s the heart of tomato season and pantries everywhere, no less my own, are overflowing with incredibly ripe tomatoes of every size, shape, and variety. If you’re at all like me, the sheer number of options and possible uses is enough to make you go a little bit crazy. While that’s certainly a good problem Continue Reading »

How Parmigiano-Reggiano Gets its Crunch

Is there anything better than biting into a piece of hard cheese and encountering those crunchy, crystalline bits scattered throughout?  Crackly crunch is one of the best things about Parmigiano-Reggiano (a cheese with no shortage of wonderful attributes), and it is one of the descriptors we hear most frequently from shoppers scouting for Gouda.  These Continue Reading »

A Taste of Corsica

If you’ve been in the Boston area this week, the climbing temperatures and persistent humidity probably have you longing for a vacation. We, too, are dreaming of beautiful beaches, coastal cities, and open-air markets. Even if a spur-of-the-moment getaway is sadly out of reach, you can still take a mental vacation to the island of Corsica, thanks to the Continue Reading »