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Producer Profile

Porcupine Wines: Lazio’s Finest from Sergio Mottura

Mottura Vineyard

Porcupine’s eye view of the Mottura Vineyard

This past April the Formaggio Wine Team took a pleasant trip to visit Sergio Mottura’s estate on our way to VinItaly 2014. We flew into Rome’s Fiumicino airport early in the morning and drove north-east towards Umbria. We eventually split off from the crazy A1 autostrada onto small, one-lane roads. Just along the northern border of Lazio we reached the medieval hamlet of Civitella d’Agliano, and the home, hotel and cantina of the Mottura family.

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Red Fire Farm’s Organic Produce: A Myriad of Heirloom Varieties

I had the chance to chat with Max Jiusto, the Harvest Manager at Red Fire Farm’s Montague, MA location (they also have land in Granby, MA). Red Fire Farm is one of our favorite local, organic sources for wonderful fruits and vegetables!

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.

Sweet, Salty and Super Salty: Swedish Licorice by Lakritsfabriken

Ihsan and I knew that salty licorice was peculiar to Scandinavia and we were eager to try it – once we did, we were hooked. Our favorite licorice was that made by Lakritsfabriken, which literally translates to mean “licorice factory.”

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.