Lois Reichert makes Italian-style goat milk cheeses. Located near Knoxville, Iowa, she has been making cheese since 2007, and has a herd of eleven La Mancha and Nubian goats. Both goat types are known for their high butterfat and protein content, making their milk ideal for cheesemaking. Lois’ is the first micro-dairy in Iowa, and she is one of the few cheesesmakers in the USA making robiola-style cheeses – the only others I can think of are Meadowood Farm’s Ledyard and Doe Run Dairy’s Hummingbird. She sells her cheese at the Des Moines Farmer’s Market, and select locations in the Midwest. Formaggio Kitchen is the only store on the East Coast to sell Lois’ cheese, and we are thrilled to be able to bring this truly unique little round to Boston. Continue Reading »
Based in the small town of Giedraičiai, Lithuania (population of less than 1,000), Domantas Užpalis is one of very few bean-to-bar producers in Europe.
Today, I wanted to talk about two of my favorite Italian vermouths: a classic dark vermouth from the House of Cocchi, one of the original Torino vermouth makers; and the other, a limited production white vermouth from chemist-turned-vermouth producer Mauro Vergano.
Idilio Origins was the first Swiss chocolate company to specialize in finding the best cocoa plantations to make single origin, single plantation bars.
Landing in Geneva, our first day began auspiciously with 65°F blue skies and a new convertible (our reserved sedan was unavailable) to drive us west into the Jura.
The Chartogne-Taillet winery is located in the Champagne region of France in the town of Merfy. They are the only récoltant-manipulant in the town, meaning that they are the only winery that grows their own grapes.