AOC Articles - Formaggio Kitchen

Tagged: AOC

Blog Post

Rare Corsican Honey, Direct from the Source

Owners Ihsan and Valerie Gurdal first discovered the honeys of Gaec de Lozari when visiting a Paris boutique in 2002. They immediately reached out to owner and apiculteur Michel Gacon, to see if they could bring his honey to Formaggio Kitchen. Michel and his brother François worked at a scale where they sold all they Continue Reading »

Blog Post

Piment d’Espelette: Harvesting in the Basque Pyrenees

This time last year, while traveling through the Pyrenees mountains, Valerie, Ihsan and I stopped for a few days to pay a visit to the small farm that produces one of our favorite products: Piment d’Espelette. Piment d’Espelette A.O.C. (translation: peppers from Espelette) are bright red peppers grown in the town of Espelette and 9 surrounding communes.

Blog Post

English Blue Cheese: Stilton vs. Stichelton

Stilton is one of the most well-known blue cheeses in the world — up there with Roquefort, Gorgonzola and Cabrales. According to current regulations, for a cheese to be called Stilton, it must (among other criteria) be made from pasteurized milk. Stichelton is made with raw, organic milk.